Souffle
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 150g
- lard 55g
- white sugar 30g
- water 55g
- salted egg yolk of 16
- red bean paste 400g
- black sesame appropriate amount
- egg yolk liquid of 2
- salty and sweet
- roast
- several hours
- ordinary
Steps for Souffle
1
The salted yolk surface is sprayed with high white wine and then roasted in a preheated oven 180 degrees for five minutes
2
Red bean sand split into 25 grams for a spare
3
We'll wrap it in red bean sand
4
Dissociate the oily and the oily pellets into smooth noodles
5
The tarp has to be in place, so that it can extract a transparent film and hold it for 30 minutes
6
Split oil and water-coated oils into 16 separate units
7
Take a tarp and flatten a soak
8
Close your mouth
9
We'll wrap up all the dough and cover it with a 15-minute spare
10
Take a noodle in a cow tongue and roll it from the bottom up
11
Scroll all the noodles and cover the film for 15 minutes
12
Once again, the rolled noodles are made of cow tongues and rolled down
13
Get a roll of rolled noodles
14
面团压扁并包住一份之前备好的红豆蛋黄馅用Close your mouth
15
Keep your mouth shut on the grill
16
Make all the souffles in turn
17
The soufflé's surface is brushed with egg fluid and decorated with black sesame
18
Completed Chart
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