Souffle
By VicentaLakin
The soufflés are based on soy sauce, but the other oils are completely supplantable, so is it relevant to the formula
Recipe Recommendations
- acaroid 75g
- butter 30g
- fine sugar 5g
- pure water 40g
- red bean paste 110g
- salted egg yolk of 8
- egg yolk one
- black sesame a little
- salty and sweet
- roast
- half an hour
- ordinary
Steps for Souffle
1
I bought a vacuum pack of salted yolk. Before use, two to three hours of white wine are immersed and then roasted in an oven for about one or two minutes until the yolk surface starts bubbleing。2
When you're dry, you can put it in sesame oil. They can also be kept in sesame oil。3
Combination of the oily material to smooth surface. Cover membranes for 20 minutes。4
The oil coating material was mixed and then tumbled in one direction until it was flexible enough to evacuate the thin skin. And then it's covered with a shampoo for 20 minutes。5
You'll be able to split the bean sand into eight equals6
The bean sand is flattening7
When the soaks and the skins wake up, they split into eight equals8
The skin is flattening, and it can squirt with a cane. The soufflé is in the skin9
Shut up and put it on the board10
Growing elliptical shapes with a crutches, pushing the lower side up. Volume11
Like this, roll eight12
Take a look at the end of the line. Let's get this over with13
The second time I grew up, roll it up14
Attention, this time, the finish is down. Calm down。15
Put your thumbs in the middle and fold them up16
Squeeze it together, and then flatten it down17
Don't leak soy sauce under the bag18
Decentralization19
I brushed the egg fluid twice and then twice20
Sesame decorating21
The oven is 210 degrees preheat for two minutes. Fire, 210 degrees, 30 minutes22
It's done23
Soak's scumSouffle Make Tips
IT HAS TO BE PLAYED OVER AND OVER AND OUT. BECAUSE IT'S BIG ENOUGH TO CUT IT IN HALF. THE TEMPERATURE AND TIME OF THE OVEN WILL BE DETERMINED BY ITS OWN OVEN. I'M USING GRANT 150L。