The soufflé
By VicentaLakin
Let's learn the soufflé
Recipe Recommendations
- meat floss 30g
- mochi 50g
- salted egg yolk of 9
- medium-gluten flour
- lard
- water 35g
- salt 1g
- white sugar 10g
- black sesame a little
- egg liquid appropriate amount
Steps for The soufflé
1
oil coatings: 80 g flour, 35 g water, 30 g pig oil, 10 g white sugar, 1 g salt to smooth noodles。
2
The pelts of the water are covered as much as possible。
3
i'm not sure what i'm talking about。
4
It's been a long time since I've been able to get my hands on it。
5
The pelt was crushed into the soak and awakened for 15 minutes。
6
When you wake up, it's like a cow tongue。
7
From the bottom up。
8
Wake up for 30 minutes。
9
醒发好后再次擀成牛舌装卷起Wake up for 30 minutes。
10
Wake up and turn into a circle。
11
The awakening process prepares the material. A little pine with water and corn oil would be better wrapped and tasted better。
12
The salt duck egg takes the yellow side (without any treatment) and if it's ready, sprays it for five minutes。
13
potatoes: a glass of 10 g white sugar and 20 g oil has been reduced to 8 g of sodium flour, 63g corn starch, which is evaporated and cold。
14
Take a soccer and wrap it up。
15
Roofboard oilpaper, oven 185°C preheat. Put the soufflé down。
16
Brush the egg fluid。
17
Light black sesame, and the oven 185°C for 25 minutes。
18
It's coming out
19
Eat one while it's hot。
20
One more bean soy noodles