Lotus souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 120g
- lard 60g
- medium-gluten flour 150g
- fine sugar 5g
- qingshui 65g
- Lotus paste filling 700g
- salted duck egg yellow of 14
- sweetening
- roast
- an hour
- senior
Steps for Lotus souffle
1
Put all the oily material together into a stretchy noodle。2
It's not like we're going to be able to make a lot of money. It's half an hour loosely in each of the bags。3
The salt duck egg yolk was immersed with edible oil, and the excess oil was sucked off with suction paper and placed in the oven。4
The fire is 150 degrees and 10 minutes。5
Lian Yon and egg yolk weigh 60 grams, all packed for backup。6
the lax noodles are divided into 18g oil coats and 12g soy sauce。7
Take a tarp and put a soak in it。8
Pack them all up and cover them up against wind drying。9
Take a loose, nice face and make it an elliptical shape。10
Roll from bottom up。11
Put it all away and cover it up again to prevent wind drying. We'll cover it up for 15 minutes。12
Once again you dare to grow a strip。13
From top to bottom, all of them are covered with laxity for 15 minutes。14
Take a nice, loose pasta and press it from both ends to the middle。15
Squeeze to circle。16
Put a piece of material on it。17
Pack it, close it。18
Put it all in the oven. Brush the egg fluid, sesame black。19
Put it in the preheated oven。20
Fire 170 degrees up and down, 25 minutes in the middle of the oven。21
Scum off. By the way, make some tea。Lotus souffle Make Tips
Each oven has a different temper, and the temperature is used only for reference. The oven has to be preheated. I've got 170 degrees up and down, 25 minutes in the middle of the oven. The surface is brushed at night and the egg yolk is all right。