Red bean souffle

By VicentaLakin

Red bean souffle
The soufflé is a common traditional snack. I love mooncakes, but I don't like too sweet, but I love yolk, and I love it so much, especially the smell of yolk inside. It's amazing

Recipe Recommendations

  • lard 70 grams
  • ordinary flour 200 grams
  • powdered sugar 30 grams
  • water 70 grams
  • eggs a
  • low-gluten flour 150 grams
  • salted egg yolk of 10
  • black sesame appropriate amount

Steps for Red bean souffle

  • Make Red bean souffle step 0
    1
    (a) To make oily skins, liquid and powder, and put them in bread drums
  • Make Red bean souffle step 1
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    Turn on the bread machine and face. After two programs, the skin is already resilient
  • Make Red bean souffle step 2
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    Then start making a soccer, putting the material in the bread drums, and starting a face-to-face program
  • Make Red bean souffle step 3
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    The skins and the soccer are then wrapped in a membranes and placed in the freezer room of the refrigerator for 20 minutes
  • Make Red bean souffle step 4
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    That's when we start making yolk; we'll get yolk and white wine
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    Put yolk under white wine; roll down
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    In turn, it should be placed in the oven; the grill should preferably be covered with tin paper
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    In the oven, 150 degrees, up and down, 10 minutes
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    Boiled yolk, side by side, cool; ready for use
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    The soothing and oil coats are then removed from the refrigerator, divided into small agents, divided into 20 each
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    The oil coats, the rounding, the ripping open
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    In the middle, put a soothing agent
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    Then with the mouth of the tiger, closing, turning down
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    The rest is then done; the film is covered and placed in the freezer room of the refrigerator for 20 minutes
  • Make Red bean souffle step 14
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    It's time to start making the insides; pick up 20 grams of soybeans and put them in half a yolk; because I make small yolks, so use half a yolk
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    Keep your mouth shut and turn it round, and then do the rest
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    (b) Extracting from the refrigerator, refrigerated little agents, rounding, flatting, larvae
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    From bottom up, roll up
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    (b) The rest of the film is then filled with film, which is then put in a freezer for 20 minutes
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    In 20 minutes, it will be taken out again, and it will be oxen-shaped again
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    And roll it up from the bottom
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    (b) Covered the film and placed it in a freezer for 20 minutes
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    In 20 minutes, take out a small agent, like a picture, and roll it up
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    Hit it, it's open
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    Add a bean-salt egg yolk to the mouth of the tiger
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    - Shut up, keep it down
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    The rest in turn
  • Make Red bean souffle step 27
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    Prepare yogurt, and black sesame; brush the yogurt and then sow it
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    Put it in the oven, fire up and down; 175 degrees, 25 minutes; bake it out, stay cool, that's it
  • Make Red bean souffle step 29
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    Done

    • Red bean souffle Make Tips

    Carnation tip: put it in the freezer; wake up; yogurt and soy sauce, you can use it if you like; other

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