Souffle
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 150g
- lard 50g
- sugar 5g
- water 65g
- low-gluten flour 120g
- bean paste appropriate amount
- salted egg yolk appropriate amount
- sesame appropriate amount
- egg yolk liquid appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Souffle
1
The oil peels are covered, divided into 15 pieces, ready for use
2
We'll split the souffle into 15 copies
3
When you wake up, strip out the yolk and soak it in high white
4
A few minutes in the oven
5
The egg yolk is baked in the oven for a few minutes
6
Bean salsa is ready for 15 grams each
7
Take a bean sand bag and put it in the egg yolk
8
Packed with soybeans and eggs
9
And some cranberry coconut pie
10
The oil peels are wrapped in the soaked strips
11
From top to bottom
12
We'll cover it for 15 minutes
13
Take out the loose noodle and grow up again
14
Scroll from top to bottom. Cover the membranes for 15 minutes
15
Turn the dough up and down to the middle
16
I've got my balls in my balls
17
We'll pack up all the egg brushes in the oven for about 180 degrees and 15 minutes
18
The top color is satisfactory, the oven is released, and it's sealed