Souffle
By VicentaLakin
You like to make your own soufflé, your food is comfortable and your sweetness can be adjusted to your taste。
Recipe Recommendations
- wheat core flour 300g
- lard
- water 120g
- powdered sugar 11g
- low-gluten flour 245g
- egg yolk of 2
- sesame appropriate amount
- corn germ oil appropriate amount
- red bean paste 640g
- salted egg yolk
- salty and sweet
- roast
- a day
- senior
Steps for Souffle
1
Wash the raw duck eggs, knock out the yolk, wash a white membrane on the surface, put it in the bowl, pour a suitable amount of corn embryo oil, and pack it into the freezer for one night
2
Put the egg yolk, which was soaking one night, in the grill, with some white wine, and put it in a preheated oven for six minutes at 180 degrees
3
(b) Combination of oil coats, soak materials and two smooth-skin flounders for 20 minutes
4
the bean sand shall be divided into 20 g each, in order of availability
5
(a) Split the two groups into 32 pieces
6
(a) Take a piece of oily paste and flatten it into a soak and tighten it into a spherical form
7
The wrapped noodles will be stomped into tongues, curled up and then covered with a red film for 20 minutes
8
Take a roll and flatten, grow up again, roll up, and the rest is done in order, and cover the film for 20 minutes
9
(a) Take a soothsay, crush it, form it, wrap it into a soybean soybean yolk ball, close it down and turn it into a circle
10
(a) All be placed in the oven, with brushes on the sofa surface and an appropriate amount of sesame
11
Put the oven in a pre-heated oven, with a mid-middle of 170 degrees and 25 minutes of burning。
12
It's done
13
One more。
14
One more。
15
One more。