Potato souffle
By VicentaLakin
Recipe Recommendations
- ordinary flour 150g
- peanut oil 20g
- caster sugar 25g
- water 70g
- low-gluten flour 90g
- butter 50g
- salted egg yolk appropriate amount
- Zishuxian of 3
- egg yolk liquid appropriate amount
- black sesame appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Potato souffle
1
I've got about 15 minutes to rub the flour into a smooth face that can pull out the band
2
Low-banded flour mixed with butter and peanut oil, and then covered with water skin for about half an hour
3
Pour salted egg yolk into a little white wine that I used because there was no white wine in the house, soaked for 10 minutes, and put it in a 180-degree oven and had yellow on the surface for about five minutes (no preheating)
4
Take the potato out of the skin and put it in the steampot and take it out
5
Steam the potato and crush it into mud
6
The loosely well-oiled tarp and the butter soak are divided into 12 pieces
7
It's a very difficult step, so it's not done. It'll be repeated several times in this state. It'll have to be covered with a shampoo
8
Scratch the mashed potatoes into a round-shaped egg yolk, in 12 packs; then put the mashed potatoes on the souffle; and put them on the grill
9
Brush the egg fluid and decorate the black sesame
10
Put it in the pre-heat 180-degree oven, bake it to the surface for 30 minutes, choose the time, I bake for 30 minutes
11
It's done
12
Because I didn't buy salted egg yolk, I made it out of salted egg yolkPotato souffle Make Tips
One, the tarp has to be in a membrane state, and then the bread souffles and lasagna are easy to break two, and the face has to be covered when it's loose, to prevent the face from drying and to make the back unworkable