Souffle

Recipe Recommendations

• salt 2 grams
• water
• lard 80 grams
• medium-gluten flour 200 grams
• white granulated sugar 20 grams
• low-gluten flour 180 grams
• bean paste a pack
• salted egg yolk of 20
• olive oil appropriate amount
• egg yolk two
• black sesame appropriate amount

• salty and sweet
• roast
• several hours
• senior

Steps for Souffle

1

Let's start with the pie. 20 salted egg yolks, appropriate olive oil. I'm using a vacuum-packed raw salted egg yolk, and you can buy fresh raw salted eggs and knock on the yellow for fresher. I thought fresh salted eggs were only yellow, and the protein was too wasteful, so using vacuum-packed yolk, it didn't really matter

2

Start with a 180-degree pre-heat oven, a grilled tarp, discharge of salted egg yolk into the grill, and draw olive oil or corn oil on each egg yolk with a brush, so as to prevent the surface from cracking during the roast。

3

When you're done with the oil, you push it into the oven at 180 degrees and then you burn it for five minutes

4

A bag of red bean sand, 400 grams

5

Average of 20 equals, 20 g each

6

Squeeze the soybeans in a pie and wrap them in a salted egg yolk. (The finished bean salad is slightly wet, perhaps a little sticky. Wet your fingertips, dry them up a little bit, wrap them up while they're wet, and they don't stick their hands

7

Pack up 20 pieces of material quickly and cover it with a protective membrane

8

This has been done in the freezer room of the refrigerator (to make it hard and easy to operate), and the material is partially complete。

9

Here's the tarp. 200 grams of barbed flour and 80 grams of pig oil. And if you care about pig oil, you can change it to butter, but it's a little hard, and it's best off with pig oil

10

Put all the water-coated materials in the bread-crum and 110 ml of water not all at once, because there's a difference in the amount of water used for the brand flour

11

Turn on the automatic and facial function of the baker (about 15 minutes)

12

Let's make a souffle while the van works. 180 grams low-banded flour, 90 grams pig oil

13

Pour all the sodium into a big basin and use your hands repeatedly

14

Eventually, a smooth turquoise was formed, sealed in a preservation box for half an hour

15

The bread machine ends in 15 minutes and the face program is out

16

A few bumps on the board and smooth hands

17

It's also put in the box, tighten the cap so that the surface is dry, and 30 minutes of static makes the noodles resilient

18

After 30 minutes of static, the noodle is very resilient. The total weight of the whole aqueous flounder is approximately 410 g, divided into an average of 20 equals, about 20.5 g each

19

The oily pellets must be covered with membranes to keep the surface dry

20

The total mass of the whole casserole is approximately 270 g, divided into an average of 20 equals of about 13.5 g each

21

Seal the garbs and keep them dry

22

Pick up a water-coated pasta and squirm it into cakes, and wrap it in a sofa

23

When it's wrapped in, it pulls out the face with the resilience of the oily skin

24

Until it's completely wrapped in the soak, 20 noodles, shut it down, cover the film to avoid drying for 15 minutes

25

Fifteen minutes later, take a lasagna to flatten and grow up from the center to the sides with a cane

26

And roll up the dough from the head

27

I'd like to wrap up all 20 noodles and cover them with a shampoo to avoid drying for 15 minutes

28

Fifteen minutes later, pick up a roll, the interface's up

29

Growing stripes from the middle with a scepter cane, or not too thin or too hard to avoid leaks

30

From the side

31

20 rolls of rolls, cover the membranes. It's fatter than before. 15 minutes

32

Fifteen minutes later, take a roll and use a chopstick to crush the middle

33

Turn both sides in the middle

34

Push

35

Take out the cold stuff from the freezer

36

Put the skin in a circle and take a pie

37

Cover it up

38

Pack all the material, seal it down and pour it down to the oven, cover the film against drying, 200 degrees preheat oven

39

Separate the two eggs

40

Break out the yolk, and the brush will be evenly painted on the sofa surface

41

Finally, some black sesame decorations

42

Push into the oven for 200 degrees and 30 minutes on fire (the temperature of the oven above and the time for reference only, as appropriate)

43

When you get out of the oven, put it on the cooling shelf

44

All right, soufflé's done

45

It's clear. It's soft

46

As long as it's the right scale, not the lazy, step by step, you can make it

47

Make yourself a nice little snack

48

It's a very successful thing

49

Have you learned

50

Try it quickly

Recipe Categories

• baking Recipes