Souffles of bean sand

By VicentaLakin

Souffles of bean sand
On spring break, make a nice plate of sunflower souffle, sit around and make tea, eat Chinese souffles, don't taste like it! In the modern age of material abundance, we who eat and drink in plains may have had little cake to replace, more in McDonald's or Kentucky burgers, but older people will not forget the sweet times that Chinese snacks have brought us. Those wonderful tastes will never be forgotten in our childhood memory, and many stories produced by pastries have been evolving and interesting in different years。

Recipe Recommendations

  • flour 200 grams
  • lard 100 grams
  • low-gluten flour 160 grams
  • qingshui 90 grams
  • egg white 15 grams
  • powdered sugar 30 grams
  • bean paste 270 grams
  • egg yolk liquid appropriate amount
  • cooked black sesame seeds appropriate amount

Steps for Souffles of bean sand

  • Make Souffles of bean sand step 0
    1
    Water-skinned materials: ordinary flour, 200 grams, pig oil, 90 grams of water, 15 grams of egg-cleaning, 30 grams of sugar in a mix, with chopsticks mixed into large tampons, then hand-stamped into non-touched noodles, soft and resilient! When the noodles are covered, they are placed in a fresh bag with a room warm for 30 minutes
  • Make Souffles of bean sand step 1
    2
    (a) Oily material: 160 grams of low-banded flour and 80 grams of pig oil are mixed with pig oil until they are in groups, covered with flour, and then placed in a spare bag with room temperature set for 30 minutes
  • Make Souffles of bean sand step 2
    3
    (a) The sequestered water coatings are divided into 18 equals
  • Make Souffles of bean sand step 3
    4
    (b) Splitting the stilled casserole into 18 equals
  • Make Souffles of bean sand step 4
    5
    (a) Take a stilled tarp, flatten it into a circular form, and place the sofa in the centre of the tarp, wrap it up and place it down the mouth
  • Make Souffles of bean sand step 5
    6
    (b) Growing the elliptical form of the wrapped noodles with a scepter, which is then opened and rolled up from the bottom
  • Make Souffles of bean sand step 6
    7
    (a) Balancing the facial agent, growing the elliptical form again and rolling it up again
  • Make Souffles of bean sand step 7
    8
    As shown in the figure, the 18 noodles are all covered and loose for about 15 minutes (don't forget to cover the film)
  • Make Souffles of bean sand step 8
    9
    The red bean pie was also divided into 18 pieces, each about 15 grams, rounded
  • Make Souffles of bean sand step 9
    10
    (b) Take a piece of stilled pasta, bellow it into a circle (the thinness of the middle thickness), and place a piece of red bean pie in the centre and wrap it up. When it's packed, it's closed down, and it's in a tortilla form
  • Make Souffles of bean sand step 10
    11
    (b) Split the pie into six pieces on average, cut it into six pieces with a knife, and do not cut it in the middle
  • Make Souffles of bean sand step 11
    12
    (a) Cut two more small mouths for each equivalent to see the material and not to go to the end
  • Make Souffles of bean sand step 12
    13
    Each piece is squeezed from the edges, squeezed into six beautiful petals, then put it all together, put it into a grill, brushed the omelet on the heart, then sewned it up with black sesame, and then settled for about 15 minutes
  • Make Souffles of bean sand step 13
    14
    The oven is preheated at 180°C and baked in the middle of the fire for 20 minutes until the surface is yellow。

    • Souffles of bean sand Make Tips

    I think it's best to hold it for 60 minutes after the tarp and the soufflés are in good shape! If you're in a hurry, 30 minutes

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