Tea souffle
By VicentaLakin
a little bit of tea powder was added to the soccer, and it looked like it was nice to have a box of snacks, filled with satisfaction, when we left our relatives after the year: oil leather: 151g in chinese; 57g in pork; 18g in sugar; 82g in water; 123g in low-band flour; 5g in tea powder; 75g in pig oil: 16 in salted egg yellow; 320g in bean sand
Recipe Recommendations
- medium-gluten flour
- lard 57g
- powdered sugar 18g
- water
- low-gluten flour
- matcha powder 5g
- salted egg yolk of 16
- bean paste 320g
- sweetening
- baking
- several hours
- ordinary
Steps for Tea souffle
1
Combine the oily material together, rub it in a smooth face, cover it up for an hour
2
Combination of the souffle material, covering it for an hour
3
We split loosely into eight pieces of oil pasta and souffle pasta
4
Take a tarp noodle and put it in the center
5
Wrap it and seal it tight and put it down
6
We'll wrap all eight casseroles into the tarp noodles
7
Take a nice, loose face and flatten it, and turn it into an elliptical
8
Start with a roll
9
We'll wrap up the eight pieces, and we'll be quiet for 20 minutes
10
Take a noodle and flatten it again
11
Then roll up
12
And then we'll roll the other noodles. Cover them up
13
handle the casserole while the noodles are loose: divide the soybeans into about 20 g of each weight, then wrap the salty egg yellow into it, round it up
14
Take a nice, loose face and cut through the middle
15
Cut your face and open it up
16
Turn over and put in a piece of material
17
Wrap it and seal it tight and put it down
18
Put it in the oven
19
It's in the middle of a preheated oven, 180 degrees, about 20 minutes
20
Just get out of the ovenTea souffle Make Tips
1. To observe that each operation of the contours will be loosed for 20 minutes; 2. The last one to be cut must be cut up to the upper side and then be turned and then packaged into the packaging, so that the finished product can be structured