Lotus souffle
By VicentaLakin
After 30 years, did you find out that many of your friends started raising? No more late sleep. No more bubbles. More and more people are starting to tan and not going home until they get to the top of the list? In addition to the children's classes, the elderly have three sets, three sets, three sets, and acupuncture and massage. Every time I see a teenager saying how I was when I was a kid, I can't hold them off. Human incompetence begins not only with the discovery of a white hair on the head, but also with too many times when the years themselves are enough to drive people out of their minds. But life always goes on, and we ignore the bad ones and exhilarate each day. It's like when Christmas is a month away, the streets are full of Christmas trees and lanterns, and the atmosphere is so full that people can look at it. Christmas Eve and Christmas are just in the middle of the weekend, and the atmosphere of celebration will be much more bleak. The Christmas Eve menu was planned in advance, and even the tea snacks were identified, the favorite lotus souffle. A lot of white-leves were bought during the Mid-Autumn Festival, with two bags left. It's perfect to make souffles with egg yolk. Lian Yong's sweet, egg yolk's salty sand, soothing soothing with rose tea and feeling strong against life
Recipe Recommendations
- bailianrong 320g
- salted egg yolk 16 capsules
- high-gluten flour 150g
- boiling water 40g
- low-gluten flour 90g
- white sesame appropriate amount
- raw egg yolk one
- raw egg white 1 tablespoon
- lard 100g
- fine sugar 40g
- sweetening
- baking
- several hours
- ordinary
Steps for Lotus souffle
1
The salted egg yolk is immersed in peanut butter for 30 minutes。
2
Scalding of boiling water, scalding powder, 60 grams of pig oil and fine sugar into smooth surfaces. Combining low-banded powder with 40 grams of pig oil, rubbing it into soy sauce. They'll be on each of them for 20 minutes。
3
the white lotus is divided into 16 and weighs 20 g each。
4
And leach the salty egg sour, and take a white lotion, flatten it in the palm of the palm, and put a salty egg yellow, wrapped in a pomelet。
5
The well-oiled aqueous pasta and the soy sauce are all striped and cut into 16 equals。
6
Take a water-coated noodle, crush it with the palm, and put a piece of noodle on it。
7
Pack the soak, close the mouth down, and then put it on the board in an elliptical form。
8
From the bottom up, it is covered with a shampoo of 15 minutes。
9
It is then formed into an elliptical face, which is covered by a top roll from the bottom, with a film remaining in place for 10 minutes。
10
Once again the ellipse. Continue to roll down。
11
Pressed from the middle with your hands, squeezed on both sides to the middle, squeezed into circles and turned into tortillas。
12
Put the pail on the ball and slowly push the skin up with the tiger's mouth。
13
Wrap it up like a bag。
14
Put your mouth down and put it on a baker with tin paper。
15
Preheat ovens to 175 degrees. Brushed with yolk on the wrapped sofa surface (one large spoon of yolk with an egg plaster) and sent to the middle of the oven for a fixed period of 35 minutes。
16
The egg yolk was taken out after 10 minutes, then again after 20 minutes, and then the white sesame was sprayed and then baked until the end of the procedure。Lotus souffle Make Tips
1. The oven I use is the Petrus PE5359WT; you can adjust the time and temperature according to your own oven's characteristics.
2. The quantities in this recipe make 16 salted egg yolk pastries; you can adjust the ingredient amounts based on how many you want to make.
3. When sprinkling white sesame seeds at the end, sprinkle them immediately after brushing each pastry with egg wash. Do not wait until you have finished brushing all of them to sprinkle. The pastries are hot, so the egg wash solidifies quickly, making it difficult for the sesame seeds to stick.