Souffle
By VicentaLakin
The last time I tried to eat pig oil, I was thinking about how to consume it, eating noodles, cooking, making some cake, making some veggies, making some souffles, a layer of soufflé with sweet soy sauce and, finally, the salty smell of yolk。
Recipe Recommendations
- flour 130 grams
- lard 15 grams
- water 80 grams
- maltose 10 grams
- bean paste 180 grams
- salted egg yolk 6 rats
- liquor appropriate amount
- salad oil appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Souffle
1
Get ready for raw materials。
2
The skins and the soufflés are tuned to the ingredients, respectively, and are covered with a red film for half an hour。
3
Salted egg yolk with a little white wine and a saladed oven 150 degrees preheated for about five minutes. A little bit of oil
4
Oil, soufflé, soybean sand, evenly divided into six equals。
5
The oil is covered with soak。
6
It's a cow's tongue。
7
Roll it up from one side。
8
We're gonna have to cover it in the middle and wake up for another 10 minutes。
9
Bean sand wrapped in salted yolk。
10
And then we'll wrap up the good faces in soy sauce。
11
The oven is preheated at 180 degrees for 20 minutes in the middle。
12
EatSouffle Make Tips
1. A little flaming sugar in the oil coats can increase the strength of the skins and is not easy to break. 2. It is important to cover the face, otherwise the face will be dry. 3. The temperature of the oven is based on the home-based oven habits, with greater attention to be paid to observing and not to roast. 4 If you rub the face with your hand, the solid pig oil does not need to be prepared in advance, and the hand temperature can melt the pig oil during the rub. Bread mills need to be coated with pig oil in advance, especially when making souffles。