Yuenbao Souffle
By VicentaLakin
The soufflés are not new, they are traditional Chinese snacks. Made of pig oil, it's a fragrance full of Chinese snacks. Today I made the sofa into the shape of a golden beauties, and the desserts of the festivals were the best. I wish you a great year ahead of us and a great fortune。
Recipe Recommendations
- lard 60 grams
- medium-gluten flour 175 grams
- sugar 30 grams
- warm water 80 grams
- low-gluten flour 140 grams
- salted egg yolk 16
- bean paste appropriate amount
- toner
- sweetening
- roast
- several hours
- simple
Steps for Yuenbao Souffle
1
Water oil coats: Medium flour 175 g, warm water 80 g, sugar 30 g, pig oil 60 g, a little yellow powder mixed into smooth noodles. A half an hour to cover the film. Soufflé: 140 grams of low-banded flour and 70 grams of pork oil mixed into soufflés。
2
The bean sand wraps salty egg yolk, and it's 25 grams per weight。
3
Wake up and split the tarp into 16 pieces, 21 grams each. It's divided into 16 pieces of 13 grams each. Make sure you cover it with a membrane。
4
Take a skin and flatten it with your hands and close it。
5
A good noodle should be covered in time。
6
Take a pasta into a cow's house。
7
Roll up and down, as tight as possible。
8
In the next roll, it's covered with a shampoo for 10 minutes。
9
Squeeze again, this time as long as possible。
10
From top to bottom. It's 10 minutes to wake up。
11
When you wake up, you're gonna fold it in the middle。
12
Squeeze the turquoise pack and close the mouth。
13
The pair of hands were rounded in winter。
14
The material was squeezed into the middle, the sides were crushed down and two thin pieces were crushed。
15
Smash to the middle。
16
Close to the middle on both sides and hold the interface by the finger。
17
It's full of gold。
18
All of them will be softly brushed with yolk。
19
The oven is preheated. A mid-level roast of 170 degrees up and down for 25 minutes。
20
The treasures of gold and light。
21
Money rolls, rich and blessed。
22
Soak's scumYuenbao Souffle Make Tips
I USE UNITED STATES DR POWDER, PICK TWO TOOTHPICKS WITH TOOTHPICKS, AND OTHER EDIBLE COLOURS, AND SUGGEST GOOD COLOR FOR IMPORT. FLOUR ABSORBS DIFFERENT AMOUNTS OF WATER, ADJUSTS ITS OWN FLAVOUR SOFTLY, AND RECOMMENDS THAT IT NOT BE TOO HARD, AND THAT IT NOT BE EASY TO GET THROUGH. THE TEMPERATURE OF THE OVEN IS DIFFERENT, AND THE TIME AND TEMPERATURE OF THE OVEN IS JUST A REFERENCE, ACTUALLY BASED ON MY OWN OVEN。