Pork souffle
By VicentaLakin
The good thing is that you can eat enough for once. Ha-ha-ha-ha-ha
Recipe Recommendations
- Medium gluten flour 115g
- lard 40g
- frosting 20g
- water 40g
- low-gluten flour 90g
- salted duck egg yellow of 12
- bean paste 300g
- black sesame 5g
- egg yolk of 2
- salty and sweet
- roast
- several hours
- ordinary
Steps for Pork souffle
1
Sift the oily material into the basin. Squeeze it into noodles. And 30 minutes of membrane. ♪ To protect the film from the drain ♪2
The same is true of the sodium material, which is covered in lasagna for 30 minutes。3
Roasted duck egg yolk, 180 degrees and 10 minutes of fire. One more cooler. ♪ There's a bag of duck egg yolk ♪4
Put the oil peel, and the souffle. The weighing is 12 equals. 30 more minutes to cover the film5
The soybean sand is divided into 12 equals, and the egg yolk pack is rounded。6
Round the tarp, round it up. When they're all finished, the film will remain in place for 30 minutes。7
You'll be able to start the skin. Take one out, grow the elliptical form, and wrap it from top to bottom. Each of them is so, 15 minutes still。8
The last skin will be repeated and covered with a 15-minute membrane。9
Start wrapping. Take out a circle, press two circles in the middle and squeeze the interface。10
Then he will be made into a disc, not too thick and too thin to wrap. Take advantage of the position of the tiger in the hand and be careful of the handstyle and method of the bag. It's as round as you can. Squeeze the seal and flatten it. We'll have 20 more minutes. All of them。11
Bartender pads, wrapped in noodles. Use a brush to gently brush the yolk on the head of the noodles. Last thing you said was black sesame。12
The oven is preheated 180 degrees and 5 minutes. Then put it in the souffle for about 25 minutes. A delicious souffle will come out13
😊