The original souffle

By VicentaLakin

The original souffle
And the place of the soufflé is like, apart from the pile of soufflés, and the taste of the fresh salty soufflé, which has just been baked, and which has smelt off in one bite, and the oil of the soufflé is really a taste bud。

Recipe Recommendations

  • high powder 300 grams
  • lard 100 grams
  • water 135 grams
  • sugar 30 grams
  • low powder 240 grams
  • red bean paste 480 grams
  • salted egg yolk of 24
  • fresh egg yolk one
  • black sesame appropriate amount

Steps for The original souffle

  • 1
    The oil coatings and the tarcrete materials are mixed and then rubbed into smooth dough. The oil coats were lax for 30 minutes and the soak was frozen in the fridge。
  • 2
    Pumping out the noodles and wrapping 20 grams of soybeans into a salty yolk。
  • 3
    Split the loosed pasta into 18 grams of tarp and 12 grams of soy sauce。
  • 4
    Take a tarp and put it in a soak。
  • 5
    The oil coats slowly go up and wrap the soaks。
  • 6
    Squeeze and roll round。
  • 7
    I'm going to put on a soaking-covered noodle to grow my tongue。
  • 8
    It then rolls from top to bottom and relaxs for 15 minutes。
  • 9
    Turn the roll up again。
  • 10
    Roll it up again in short rolls, loose for 15 minutes。
  • 11
    Put the rolls on the loose and the noodles on the map。
  • 12
    It's put in a soybean soy sauce。
  • 13
    Close the door and squeeze the bottom。
  • 14
    All set back to the grill。
  • 15
    On the surface, the egg fluid is painted and the black sesame is sprayed。
  • 16
    Put it in a pre-heated oven, mid-level, up and down, 180 degrees, 25-30 minutes. 17, when the bake is finished, get out cold。
  • 17
    When you're baked, get out cold。

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