Butter, three-colour souffle

By VicentaLakin

Butter, three-colour souffle
The soufflé – almost every month, the required food, the hot weather, the temperature in the kitchen is not so low as to resist the temptation of the food, or the thoughtful soufflé。

Recipe Recommendations

  • medium-gluten flour 135 grams
  • liquefied butter 55 grams
  • mineral water 52 grams
  • white granulated sugar 18 grams
  • low-gluten flour 105 grams
  • duck egg yolk the 12
  • Date paste filling 360 grams左右

Steps for Butter, three-colour souffle

  • 1
    The egg yolk is impregnated with edible oil two days in advance, and the yolk may be dryed up by vacuum packaging and freezing。
  • 2
    it's about 360 g or so。
  • 3
    Put tumbled yolk on paper towels and remove extra grease。
  • 4
    The salty yolk that's bubbling up in a round of white wine and a 160-degree roast for five minutes on the oven。
  • 5
    They are made of two species of pelts of pelt and soy sauce, which are to be removed。
  • 6
    Split the soak in three equals, one with a proper amount of red powder, one with a proper amount of tea powder, and one with the original taste。
  • 7
    The oil coatings were also divided into three parts, one of which was divided into four parts on average and the other two into two, resulting in four large and four small groups of noodles
  • 8
    The original souffles are divided into four, and the tea and reds are divided into two。
  • 9
    The oil soaks of the respective sizes were packed into the oil coats for 10 minutes down and a hand flattened。
  • 10
    It is then formed into an elliptical shape with a cane。
  • 11
    From top to bottom, 10 minutes later, with a hand。
  • 12
    Long face stick。
  • 13
    When all the souffles were made, they were released for 10 minutes and the water was protected from erosion by coverings。
  • 14
    Make the core part, a yolk-and-stealate totalling 40 grams。
  • 15
    Packed in duck yolk with date mud, all done。
  • 16
    Take a noodle, press one trace with an index finger in the middle, and lean towards the middle。
  • 17
    With a cane, the face is rounded and slightly thick in the middle。
  • 18
    When the noodles were wrapped in a piece of material and the mouth was closed, the original souffle was finished。
  • 19
    In the case of red syllables, the curled noodles are cut from the middle to the face up。
  • 20
    It's a little thick in the middle。
  • 21
    Cuts to the outside and closes down when the material is packed。
  • 22
    Three flavors of soufflé are then put in a non-painted dish。
  • 23
    NOW YOU CAN PREHEAT THE COUSS CARD OVEN. SET THE OVEN UP AND DOWN TO 175 DEGREES FOR 30 MINUTES. WHEN THE TEMPERATURE AND TIME ARE SET, THE OVEN DOORS ARE CLOSED AND THE OVEN AUTOMATICALLY PREHEATS AND BEEPS, BOTH OF WHICH CAN BE BAKING IN THE SOFA。
  • 24
    When the oven is preheated, take an egg yolk and decorate it with a little black sesame。
  • 25
    The oven is preheated and put in the sofa, a bright observation window that leaves me nowhere to hide。
  • 26
    It's time to get out of the oven, and the delicious souffle will be ready。

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