Green bean chestnut souffle

By VicentaLakin

Green bean chestnut souffle
The chestnuts bought over the weekend made a pot of them, and the rest of them were used to make chestnut pies, which were supposed to make green bean cakes, and they didn't make much of them, so they mixed them with green bean chestnuts. The fragrance of green beans, combined with the odour of chestnuts, gave the waffles a sense of taste, the soothing of the tongue and the softness of the blended pie, added an unexpected surprise to the journey of food。

Recipe Recommendations

  • Medium gluten flour 150g
  • butter 30g
  • powdered sugar 50g
  • qingshui 40g
  • low-gluten flour 130g
  • lard 10g
  • mung bean 150g
  • chestnuts 80g

Steps for Green bean chestnut souffle

  • 1
    First, prepare the oil coats, prepare the materials
  • 2
    Sift through the bars
  • 3
    Add butter and sugar to the sifted flour
  • 4
    Squeeze into particles with both hands
  • 5
    I'm going to add water to it, rub it in a smooth face
  • 6
    (b) The production of tarcrete: the mixing of low powder and butter into crumbs and the incorporation of pig oil into a pasta. We'll cover it with a membrane for half an hour。
  • 7
    split loosely into 15 g and 10 g, just 18 each
  • 8
    A sheet of oil coats is pressed to a slightly thin rim in the middle, and a soak is included。
  • 9
    Keep your mouth shut, keep your mouth shut, and when you're done, cover it up in case you lose it. Water min
  • 10
    prepare the pie and split it into 15 g each。
  • 11
    (b) Take a lasagna into a cow tongue and roll it from top to bottom into a barrel。
  • 12
    Scroll from top to bottom in a barrel and keep your mouth shut。
  • 13
    In turn, a second lasagna of 20 minutes will be covered with a protective film。
  • 14
    Take one of the noodles and turn it into a cow tongue
  • 15
    From top to bottom, keep your mouth shut
  • 16
    A third laxity of 20 minutes was carried out on the covering。
  • 17
    Take a noodle and crush it with your thumb
  • 18
    And then the four angles that rise up together to form a ball
  • 19
    And then the face of the sphere is folded into a round face, like a dumpling skin, wrapped into a piece of material。
  • 20
    Close your mouth, keep it down, put it in the oven。
  • 21
    Then do it, brush the yolk and soak it。
  • 22
    The oven is preheated at 170°C for five minutes and roasted up and down for five minutes, with approximately 15 minutes of roasting at 160°C after a slight evaporation of the moisture in the grease。
  • 23
    It's fresh, it's so thick, it's a little touch, it's a slag。

    • Green bean chestnut souffle Make Tips

    1/ 20 times, ending up with current ratios. In particular, the ratio of oil, water and oil should be balanced so that the oil is not too dry to be organized or too wet to be comfortable. 2. Pig oil is added to the soy sauce because it is more dilatory and contributes to the evaporation of water in the fat during baking, resulting in air expansion and soothing layers. 3. The material must not be too wet, otherwise it will not be easy to wrap up in groups, and it will be easier to make it when baked。

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