Hot souffle

By VicentaLakin

Hot souffle
new lessons are learned in making medium-sized snacks with hot noodles, super-operated, and after they are done, the level is very clear and so much like ~ materials: oil skins: 220g of corrugated flour, 40g of fine sugar, 70g of pig oil, 90g of boiling water: 180g of low-stamp flour, 90g of pig oil: 275g of soybeans, 225g of lasagna, 20 ointments of salted egg yolk: 2 egg yolk, appropriate black sesame

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Steps for Hot souffle

  • 1
    Preparation: placement of salted egg butter in oil for overnight stay
  • 2
    (b) To absorb excess oil on the kitchen paper towels once the salted egg yolk has been recovered and placed in reserve
  • 3
    (b) Pumping into small basins of flour, sugar and pig oil required in water-oiled materials, roughly flattening
  • 4
    (a) Boiled water, which is quickly mixed, until the water is essentially absorbed and formed, and covered with wet cloth
  • 5
    (b) To dump the flour and pig oil required in the sodium material into a small basin, which is then mixed and organized
  • 6
    (b) Separated 20 pieces of lumber-coated and souffle-coated pasta from each other and covered with wet cloth after rounding
  • 7
    (a) Taking a tarp pasta and rounding it and putting it in the centre
  • 8
    We're going to have to wrap up the pasta and squeeze it down
  • 9
    Then they set down their mouths downwards and flatten
  • 10
    (a) Opened with a cane, elliptical
  • 11
    Then it starts with a roll
  • 12
    In turn, all the casseroles will be rolled up in the manner described above, with wet sheets to cover
  • 13
    Take a roll and flatten it
  • 14
    (b) Growing strips from the middle with a cane
  • 15
    Start again with a roll
  • 16
    In turn, all the dough will be rolled out and rolled up in the manner described above and covered in wet cloth
  • 17
    taking a salted egg yolk and weighing 40 g with the material
  • 18
    (b) Rounding, crushing, then wrapping the egg yolk into the material, rounding
  • 19
    (b) Take a pasta that was rolled before and push and flatten both heads in the middle
  • 20
    And rounded with a soft scepter
  • 21
    (b) To place in the middle a packaging of yolk
  • 22
    Close the door when it's wrapped
  • 23
    Put it down and put it in the oven
  • 24
    (a) Brush one of the yolk on the covered face, and then distribute an appropriate amount of black sesame
  • 25
    Send it to the middle of the preheated oven and bake it 25 minutes below 170 degrees in air
  • 26
    Then turn on the pipe and the air-baking mode continues to bake at 170 degrees for five minutes
  • 27
    (b) Be kept in seals after the drying

    • Hot souffle Make Tips

    1. When producing aqueous oil coatings, it is to operate quickly after boiling water has been added, and then the face is fully smoothed; 2. The sofa process is not difficult, and it is easy to move quickly and do not repeat itself; 3. The final conversion mode of the bakery process is to heat up the skin, which can be chosen on the basis of personal preference

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