Red soufflé

By VicentaLakin

Red soufflé
It's very, very delicious soybeans, and then I like them very much, and my family likes them very much, and then I'll make them myself, and I'll go to the supermarket and buy ready-made soybeans, which is a lot easier, and then the soybeans in the supermarket will be sweeter, and then the white sugar in our recipe will be able to cut down a little bit. Yeah

Recipe Recommendations

  • medium-gluten flour 90g
  • white granulated sugar 25g
  • vegetable oil 40ml
  • hot water 40ml
  • red bean paste 160g
  • flour 65g

Steps for Red soufflé

  • 1
    First we're gonna make the souffle, then we're gonna put the vegetable oil and flour on top of it, and I'm gonna put the weight in it, and then we're gonna pour them all in, and then we're gonna mix them up, and then we're gonna ice them in the fridge with a spare bag
  • 2
    And then we make the skin, and then we pour the rest of it into a big pot, and we mix it up, and then we put it in the freezer for about half an hour
  • 3
    Then we take out the soybeans, and then we usually put him 20 grams in the evening
  • 4
    Then we'll take out the souffles and our skins, and we'll split them into eight pieces, and then we'll use electronic scales. And split it evenly into eight pieces. Yeah
  • 5
    Then we take out a skin, and we push him over a circle, and then we put a souffle on it, and we wrap it up like a bun
  • 6
    And then when we wrap it up, we drive him over a circle with a cane, and then at this point we crush it, and we roll it up like a shape on a picture, and we cover it up, and we put it around half an hour
  • 7
    And then we go to the first noodle, and then at this point we drive him over a circle, and then we just hand over the red beans and wrap them up and put some sesame on it
  • 8
    This is the final product, and we'll just have to put it in the oven about 180 degrees up and down, and then it'll be about half an hour to 40 minutes
  • 9
    And finally, we take it out, and then it's the best when it's hot, because it's very good when it's so cuddly

    • Red soufflé Make Tips

    Watch out for the botanical oils of our little friends

    Recipe Categories

    Recipe recommendation