Bean souffle
By VicentaLakin
The soufflé is a popular Chinese soothing snack. It's the best taste when it comes out. The skin is so cosy, sweet inside, delicious! Even though it's a bit cumbersome, it's worth doing it once in a while
Recipe Recommendations
- water 70 grams
- medium-gluten flour 180 grams
- fine sugar 25 grams
- lard 65 grams
- low-gluten flour 140 grams
- salted egg yolk of 16
- red bean paste 400 grams左右
- black sesame appropriate amount
- egg yolk one
Steps for Bean souffle
1
All the materials in the oil coatings are placed into a bakery, covered in smooth face, covered in a lax film for 30 minutes, followed by a hand-stamped mixture of the material in the soaks, covered in a lax film for 30 minutes。
2
When the oil skin and the soak were loose, preparations began to prepare the internals, cutting a small piece of soy sauce with a scratchboard, together with egg yolk, weighing 40 grams. (The yolk was processed in advance, immersed for one night with corn oil and then put in a grill with oil sheets, white wine on the yolk surface, and a fire of 180 degrees in the middle of the oven for five minutes
3
Put yogurt in the soybean sand and roll round, and when it's finished, cover it with a shampoo。
4
Both the loosely fertilized and the soccer pasta are divided into 16 equals, rounded and covered with protective film。
5
The skin is rounded with hand pressure and the soak is placed in the middle of the skin。
6
The tiger's mouth was pushed up, and it was squeezed。
7
The covering is loose for about 15 minutes and the surface can be covered with a wet gauze。
8
Puts loosely accompanied noodles into a cow tongue, opens up from the middle, opens down from the middle and moves as soft as possible。
9
From top to bottom。
10
It's all covered, it's all covered, it's all covered, it's humid and it's loose for 15 minutes。
11
Quick, soft, soaky, soft again。
12
From top to bottom, cover membranes, cover membranes, quench membranes for 10 minutes。
13
Hold it in the middle, both inside tight。
14
Zip it in a thin circle。
15
Pack in the soybeans。
16
The tiger's mouth is pushed up, and it's closed。
17
Shut it down。
18
Put it in the oven and separate it。
19
On the surface, glucose, and sesame。
20
Put it in the middle of a pre-heated oven and bake it up and down at 180 degrees for 30 minutes to the surface。
21
The baked soufflé goes to the cooling shelf when it's a little cold and not hot。
22
It's completely cooled and sealed, two or three days to finish, and if the skin is soft, the oven can go back to the oven。
23
The luminous soufflés, the beauty of beauty. Looks like there's wood and waterBean souffle Make Tips
1 The choice of yolk can be either fresh duck eggs or vacuum-packed salt yolk, fresh duck eggs will be filtered out of the protein, and a thin membrane of the yolk surface will also be removed, as will the treatment steps. 2 No pig oil can be replaced with butter or vegetable oil, which is better and tastes better, depending on what you like. 3 Aqueous coatings must be ploughed to a membrane state, so that the tarcrete is more extensive and difficult to break. Four can buy red bean sand and make it yourself. I'm using the red bean salve of Lithofu. Red bean sand can also be replaced by lush, lasagna and so on. The temperature of the oven is adjusted to the temper of the oven。