Meat pine souffle
By VicentaLakin
If you just want to make soufflé, remove the part of the pine, you can change it to 16. If you want to make tea, just add 6 grams of tea powder to the sofa section. I'm doing it for 15 minutes, and I'm doing it slow, and I'm doing it slow. I'm doing it when the sofa is done。
Recipe Recommendations
- Oil skin: low-gluten flour 120g
- Oil skin: Lard 60g
- Oil skin: sugar 20g
- Excipients: Water 60g
- Ghee: Medium gluten flour 120g
- egg yolk liquid a
- salad dressing appropriate amount
- sesame appropriate amount
- salted egg yolk of 8
- meat floss appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Meat pine souffle
1
Combine the oil coats, rub them in the dough, wrap them in a bag2
We mix the sodium in pieces, we mix it into dough, we wrap it in a bag。3
It then splits the skin into 16 pieces, spreads it out with a noodle, sets it into a ball, wraps it together, rolls it up with a noodle and rolls it around。4
Repeat before. Repeat it with your face. Roll it up again5
Start by cutting eight yolk to half, then brushing them with high white wine and roasting them in ovens for about five minutes. Temperature at 180. Then we'll mix the pine slightly with some salad sauce。6
When the yolk is cooked, half of the yolk and half of the pine are wrapped in red bean sand。
7
And finally, put the tweezers in the bag, and the spare red bean sand. Brush some yogurt, throw a little sesame, get in the oven, warm the oven
8
Mid-level roast, upper and lower tube, 180 degrees, about 25 minutes, that's it。