A salsa soufflé
By VicentaLakin
The one who's been eating souffles, but we don't make much of it. A few days ago, he made a sauerkraut cake; no: there was still a little black sesame pecan salve, and it was a shame, and it was wrapped up again; Haha: there were not enough for nine, and the other one had to be played. The first experience made it feel faster and simpler to do it; instead of burning flour like that for the first time, the oil was mixed directly with flour; and the combined findings were that: This time it's better than the first, and it's clearer
Recipe Recommendations
- salt 2 grams
- qingshui 115 grams
- corn oil 25 grams
- Mai Fuqiang Powder 250 grams
- low-gluten flour 58 grams
- Black sesame, walnut and mulberry stuffing appropriate amount
Steps for A salsa soufflé
1
Get all the food ready
2
First oil coating: pour the main material into the basin and mix it into tatters. Status
3
Scratch the face in 30 minutes
4
Creasing: replacement of corn oil and low-banded flour in the feed
5
The static noodles are ready to pull out the big film
6
It's a big book
7
Put the souffle on the face
8
Roll Up Down into Volume
9
Average of 10 agents
10
Take a dose and hold both heads in the middle and crush them
11
I'm gonna use my face
12
Put in the black sesame pecan plaster as tight as a bun
13
Keep your mouth down
14
Put it in the grill for 20 minutes
15
Take out the egg sap and throw it in black and white
16
Sending to preheated oven mid-level: 190 degrees, top-fire
17
About 25-30 minutes
18
Take out the grill and twist it to the grill
19
Here comes the soothing pancakesA salsa soufflé Make Tips
1. Flour brands vary in water intake: water, oil can be added as appropriate, my face is dry for a little bit, my pasta is made without film, but it's better for the back of the film, depending on the circumstances. Freeze