Chestnut souffle

By VicentaLakin

Chestnut souffle

Recipe Recommendations

  • water-oil skin appropriate amount
  • ordinary flour 130g
  • lard 65g
  • water 56g
  • sugar 25g
  • fillings appropriate amount
  • Raw chestnut with skin 1500g
  • syrup appropriate amount
  • you su appropriate amount
  • sesame appropriate amount
  • egg yolk liquid appropriate amount

Steps for Chestnut souffle

  • 1
    Oil coats: flour, 200 grams, pig oil, 80 grams, sugar, 25 grams, water, 54 grams. All but water
  • 2
    Put your gloves on
  • 3
    Join the water and crush the noodles
  • 4
    Pack in the film
  • 5
    Soccer: 130 g flour and 65 g pig oil
  • 6
    Squeeze in pieces
  • 7
    An average of 12 sheets of oil coatings and soufflés, covering the membranes to prevent drying
  • 8
    Take a piece of oil and flatten it
  • 9
    Put it in a souffle
  • 10
    It's like bean sandbags
  • 11
    The rest of the operation would need to be covered in the membranes. When you're all wrapped up, take a piece of the ellipse
  • 12
    Roll it up
  • 13
    When you're done, take one
  • 14
    Growing stripes in the direction
  • 15
    Roll it up and do it all right
  • 16
    Press in the middle of the chopstick
  • 17
    Both sides to the middle
  • 18
    put it on the board or on the palm of your hand, flatten it with your hand. daisy's cane is not used. he can break his skin. he can't break it
  • 19
    Put the chestnuts in the chestnuts: the chestnuts are boiled in the skin, the bags are crushed, the proper amount of syrup is added, not too rare, and the chestnuts stick together. Squeeze 12 balls, put them in the freezer for about an hour
  • 20
    Wrap it up. Squeeze it down
  • 21
    The preheat oven is 210 degrees. Spoiling egg fluid, sesame
  • 22
    210 degrees 20-25 minutes in the middle of the oven. It's 200 degrees in the middle
  • 23
    Completed Chart
  • 24
    One floor

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