Red bean souffle

1

Fresh salted yolk rolls in white wine and puts a layer of white wine on the face of the yolk。

2

Put it in the oven, and the preheat of the oven is preheated at 180 degrees for six minutes to ripen, to take out the dryer。

3

The frying pan is put into the flour pyro-yellow and added to the red bean sand bought。

4

In small fractions, to the satisfaction of dampness, the soybean sand is smoothed。

5

It is then made of oil coatings and soaks, which pour all the oil coating materials into the basin, and is first smoothed with a spoon, which is then rolled onto the panel to smooth the face, covering the skin film or bag for 20 minutes. The souffles were also smoothed with spoons, and the skin sheet was covered with a plough of hand for 20 minutes。

6

Handle the material while the pine noodles are in it, take a suitable amount of red bean sand and put it in a salty egg yolk。

7

Push up a little bit with the mouth of the tiger and wrap the bean sand in salty yolk。

8

All packed bean salsa yellow。

9

We split the loose oils and the soaks into 12 equals, which I have seen, and none of them is called。

10

Take a tarp and put it in a soak。

11

Close your mouth and close it down。

12

They're all wrapped up and covered up with a second flavour for 20 minutes。

13

Take a loose pasta and stomp it with a stick。

14

From top to bottom。

15

When they're all rolled, they'll be covered with a red film three times for 20 minutes。

16

When it's loose, it's flattened and squirmed again。

17

From top to bottom。

18

For the last 20 minutes, when all of them are covered, the film is loose。

19

Take a loose pasta and press it with your finger in the middle, then squeeze it up。

20

Pie in a pie。

21

The tiger's mouth was also pushed up a little bit, and when it was completely wrapped, it was tightened。

22

All the soufflés were placed in a baker with oilpaper, with a face brushed with yolk, an oven preheated at 180 degrees and baked for five minutes。

23

It is then taken out of the egg yolk, with black sesame on its surface, and then added to the oven for 20 minutes。

24

When it's done, take out the dryer and eat。

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

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Completed Chart

1. If you want to roll up the skin without breaking the skin, rub it as much as possible, and if you remove the membrane, you can avoid breaking the skin. But I didn't rub out the membrane, but it was a little skiny when I ended up in a pie bag. It does not affect the taste of the product. Two, salty yolk rolls can be effective in removing the smell. 3. Remember, after each roll, that the membranes are lax for 20 minutes. 4. The temperature of the oven is regulated by its own oven. I didn't give red bean sand in the original formulation, so I didn't measure it, so each one could wrap salted egg yolk, not too thick. And if you can make your own red bean sand, you don't need flour. 6. When you're handling red bean sand, you get your hands on it and you put some vegetable oil on it. Production of black sessamesate: Plutonium: Butter 20 g black sessame powder 35 g black sessame flour 5 g coding flour 20 g white sugar more than 40 g is the amount of 8 finished products, which, if done more, could be converted. 1. Flour shall first be put in the pot and made into a micro-yellow. 2. Melting butter from water. 3. Placing black sessame powder, black sesame, white sugar, cooked flour, butter in large bowls, evenly mixed and divided into 8 equals, with hand-stamped spares. Other production processes and soufflé processes are the same and no longer repeated。