Souffle
By VicentaLakin
My little girl has been thinking about her taste since she ate a souffle in some fancy West Point shop, and it's even weird to find a lot of famous Western Point stores that don't even sell. I can't do it on the Internet, but it's easy to do it
Recipe Recommendations
- Medium gluten flour 150 grams
- low-gluten flour 100 grams
- salted duck egg yellow of 12
- corn germ oil appropriate amount
- bean paste 400 grams
- water appropriate amount
- sugar appropriate amount
- milk powder appropriate amount
- black sesame appropriate amount
- egg yolk liquid the 2
Steps for Souffle
1
Prepare food first: oil-coated materials - Chinese (or high) powder, water, sugar, oil. Sodium materials: low-banded powder, oil. Pumps: 12 bean sands for duck egg yolk. Surface decorations: black sesame, egg yellow. (The above-mentioned oils can be pig oil, butter or vegetable oils, or condensed oils, but not peanut oil, which tastes too strong to taste)2
The oil-coated material (other than oil) is sifted into the basin, squeezed into clusters and added to a small amount of oil. Cover the film for 30 minutes. The same is true of the 30-minute membranes that are covered by the mixing of the sodium material。3
A small amount of white wine may be sprayed with egg yolk while the noodles are still in place. The soybean salsa is equal and is wrapped into an egg yolk round。4
It divides the oil coats into 12 equals (which are larger than the soaks) and covers the membranes for 30 minutes。5
Pumps of oil into the soaks and cover the membranes for 30 minutes。6
The sedentary noodles can begin to be skinned, so that the ellipticals grow up and roll from top to bottom, and so on, and then cover the film for 15 minutes. Start wrapping up with a roll-on pole and then squeezing, and wrap the soybean egg in the mouth7
Bartender pads, wrapped in noodles. Lightly brushed the yolk with a brush on the top of the dough. And finally, the black sesame on top. The oven warms up 200 degrees and 5 minutes. Then you put it in the souffle for about 20 minutes. A delicious soufflé will come outSouffle Make Tips
One, the oil coats are bigger than the soak so they can be wrapped. 2. Oil may not be released much, or it may be refuelled. Levels 3 and 5 are appropriate, and the additional layer is slightly less time-sensitive。