Souffle
By VicentaLakin
The soufflé is a common Chinese snack. There is much in common with the practice of lunar cakes, with traditional yogurts using pork oil, which are said to be better and better, but I have always resisted foods like pig oil, so I replaced them with butter. The finished product came out very well, ate a bite, smelled like shit。
Recipe Recommendations
- high-gluten flour 170 grams
- butter 50 grams
- sugar 35 grams
- water
- low powder 97 grams
- egg yolk of 16
- bean paste 约400 grams
- salty and sweet
- baking
- an hour
- senior
Steps for Souffle
1
The oil coating material is placed in the bread machine or in a hand and is carried out without a mural, with a thin membrane and a fresh bag for 20 minutes。
2
The tarcrete material can be mixed in clusters and packed in fresh bags。
3
When you wake up, you'll be able to fertilize the raw yolk or bake it up to eight cents. I use salty yolk in the fragrance。
4
The soy sauce will be a little thin, and it'll be dryer or sticky for about 10 minutes。
5
The processing of the tarp has begun, with an average of 16 of them, approximately 9-10 grams each; and 22-23 grams each。
6
Press a skin with your hand and wrap it in a soak, put it in a circle and finish it all in turn。
7
Press the small noodles and grow the tongue。
8
From bottom to top。
9
Shut up and press the flats again。
10
From the bottom to the top, all the lasagna are covered with spare film。
11
Start handling the material: just wrap it in soybeans, about 38 grams。
12
Following the completion of the material, the skins continue to be processed: just now the rolls will be turned up, the chopsticks will be pressed in the middle and the two heads will be brought together。
13
And flatten the noodles, and turn them away, and not too much, lest they affect the soothing。
14
Pack a piece of material and close it with a tiger mouth。
15
Finish all the oven preheating at 180 degrees and five minutes。
16
Put on some yogurt and some black sesame。
17
Put it in the oven. It's a 180-degree upper and lower level fire for 30 minutes
18
When it's done, take out the dry。
19
Bite it, it smells good。Souffle Make Tips
1. If yolk is not processed, it will smell or make souffles, which will not be ripe until the end, but if so, it will not take as long as possible to prevent roasting or drying of oil. 2. Bean sauce must be light fire with no sticky pot. 3. A flexible adjustment of the temperature of the oven. 4. Flour is of a different water-based nature, and oil-coins are made with flexibility to increase or decrease materials according to their own circumstances. 5. In the process of dealing with the face, it is important that the face is covered with protective film to avoid drying. 6. It would be preferable to wear one-time powder-free gloves for the duration of the journey。