Red soufflé

By VicentaLakin

Red soufflé
For the first time, red bean soufflés were sold more generally, but they were sour and sour - indeed, the soufflés made of pork oil were soothing。

Recipe Recommendations

  • lard 100 grams
  • flour 300 grams
  • baking powder 1 gram
  • salt 2 grams
  • sugar 15 grams
  • water 140 grams
  • red bean paste 375 grams
  • eggs a
  • cooked sesame appropriate amount

Steps for Red soufflé

  • 1
    Be prepared to mix the pasta (300 g flour + 1 g yeast + 2 g salt + 100 g pig oil) evenly into the noodles; and water noodles (200 g flour + 140 g water + 15 g sugar + 80 g pig oil) evenly into the noodles (note: this preparation is enough for 25 soybeans)
  • 2
    We've got the soufflés and the tarp
  • 3
    I didn't make my own red bean sand. Paper
  • 4
    Fifteen grams, split into several copies
  • 5
    Twenty-five grams of saloon, 15 minutes to wake up
  • 6
    One for 12 grams, 15 minutes
  • 7
    The oil is flattening and wrapping it up like a bun or a soup
  • 8
    And then, with the scepter, the noodles grow into strips
  • 9
    Roll it up
  • 10
    Fifteen minutes
  • 11
    Crush both sides together and rub them in circles
  • 12
    It's a little rounded. Put the red beans in. Wrap them up
  • 13
    包好的红豆酥继续Fifteen minutes
  • 14
    In front of the oven, brushing egg fluids, soaking sesame
  • 15
    Send it to the oven, 180 degrees, 25-30 minutes
  • 16
    The baked soufflé
  • 17
    Bite it down. It's so sweet
  • 18
    Completed Chart

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