Goose souffle
By VicentaLakin
In the traditional Chinese years, families have a habit of eating soothing, and are more likely than not to be accompanied by gifts for the new year. I love the soothing, traditional snacks and the smell of pig oil. One weekend this traditional soothing-- the swan. Share it with you, and you like to have a little partner who can try – this match can make 24 swans。
Recipe Recommendations
- corn oil 40ml
- medium-gluten flour 250g
- pure water 90ml
- fine sugar 40g
- egg liquid 25g
- lard 90g
- low-gluten flour 200g
- rose sauce 230g
- peanut flour 200g
Steps for Goose souffle
1
the peanut enters the oven at 180 degrees for 12 minutes and removes the skin. preparation of edible oil coats: barbed flour 250g, corn oil 40g, fine sugar 40g, egg fluid 25g, pure water 90ml. oilmeat: low-banded flour 200g, pig oil 90g, corn oil 18g. internal: rose sauce 230g, groundnut 200g
2
take 200 g to grind powder from the leather-cooked peanut machine. peanut powder 200g mixed with rose sauce 230g evenly divided into 12 equals。
3
The oil coatings and the raw materials of the tarcrete are then rubbed into a smooth pasta and placed in a container to cover the flavoured membranes for 30 minutes。
4
In the past few years, the government has been able to take out loose oil coats and soaks in 12 equals。
5
Take a tarp and turn it into a circle
6
It's just like a bag。
7
The shut-down coded together, covering the membranes。
8
Take a noodle to the cow tongue. Scroll it from top to bottom, coded together to cover the membranes。
9
Scroll down, 20 minutes。
10
Get a nice, loose roll, keep your mouth shut and press. Once again, it's growing up. Scroll it from top to bottom and put it together to cover the membranes。
11
Take a roll, press it in the middle, both ends flat。
12
Squeeze to the circle and wrap it in the rose
13
The bag closes the door and closes it down. The oven is preheated 180 degrees up and down。
14
Take a bag of insides, press your palms and tumble to the circle。
15
Half-clept, split in two。
16
Slicing three blades along the face and forming one end of the head as a swan, the remaining wings and bodies as swans。
17
The swan sock code is ready to go into the grill and the plastic is ready to go into the oven。
18
Baking: 180 degrees up and down, 15-18 minutes. I'm ready. The fragrance of the swan soufflé is coming outGoose souffle Make Tips
1. Water oil coatings are softer, flour is of different adsorption, and the amount of liquid is increased or reduced in accordance with the finger sense of the noodles when making them. Soft and moderate. 2. Incisor: it can be matched with red bean sand, date mud, potato sand, green bean sand... according to the food available. Three. Baking: 180 degrees up and down, just ripe. The temperature in the recipe is applied to the ovens with rain, so small partners adjust to the temperature of their ovens when baked. 4. How do you store infinity? The rain is in the oven, the room is warm and naked. If you want to keep it longer, you can freeze it and pack it independently