Butter souffle
By VicentaLakin
Soufflé is a common traditional specialty dessert. Its approach has much in common with the su-lunar pie. The traditional soufflé is pig oil. I'm using butter now, so I'm out of the pig oil problem
Recipe Recommendations
- medium-gluten flour 400g
- butter 120g
- powdered sugar 40g
- water 130g
- low-gluten flour 260g
- red bean paste 700g
- salted egg yolk of 30
- egg yolk liquid of 2
- liquor appropriate amount
- black sesame appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Butter souffle
1
Melt the butter that makes the oil and the soccer
2
oil coatings: 400 g of flour, 120g of butter, 40g of sugar, 130g of water. together, they were placed in containers and they were rubbed with their hands。
3
The oil is used to wrap the skin, so there is a certain amount of muscle, a proper amount of rubbing, and a smooth face that can pull out the band。
4
The covered face is sealed with a shampoo。
5
soothing: called low-banded flour 260g, butter 150g. together, they were placed in containers and they were rubbed with their hands。
6
The scavengers are sealed with a shampoo。
7
Put salted yolk in the grill and brush the right amount of white wine. Put it in the middle of the oven, fire 160 degrees and 5 minutes up and down, and cool it off. Because I only have one bag of salty yolk, I split it in two。
8
awakening noodles, oil peels are split into 22 g a small noodle, and soaks are split into 12 g a little noodle。
9
Take a well-placed tarp round and put it in the middle。
10
Wrap your mouth, round it, put it down. Pack all the noodles in turn。
11
Take a noodle to the tongue。
12
From the top to the bottom, the roll ends up。
13
Scroll all the dough and cover the film for 15 minutes。
14
Take a loose roll and grow up. And from top to bottom。
15
Scroll all the dough and cover it with 15 minutes。
16
when the moistures are ready, red bean sand and salted egg yolk and red bean sand split into 20-21 g balls. red bean sand round, flattened, covered in salted egg yolk。
17
Close your mouth tight, round it up。
18
Take a nice roll of turpentine, put your mouth up and put your thumb down from the middle。
19
They fold in the middle, flattened, and thinned with their scepter。
20
Put it on the soccer。
21
Close your mouth and drop it in the oven。
22
Two times a yogurt and a proper amount of black sesame. Put it in the middle of the oven and fire up and down for about 180 degrees and 30 minutes。
23
It's done
24
Don't get too dark. You can put tin paper on top of it。
25
It's roasted on tin paper。
26
Look inside again。Butter souffle Make Tips
One, oil peels are used to wrap the leather, so there is a certain amount of muscle, so it's only necessary to use a condensed flour to rub the face, so that a proper amount of pasta can be rubbed so that a certain amount of contortation can pull out the film; two, the thinning of the cortex when making the cortex is thinner than the number of rolls, but the corset is too thin to break and leak out of the cortex, so you need to be able to figure out the extent of the contorture; three, the contorting is possible if there's a bubble, and if there is a toothpick, the bubble can be easily punctured with a toothpick, the temperature of the oven can be adjusted to the spleen of the individual oven