Coco pine souffle

By VicentaLakin

Coco pine souffle
The yolk from Mid-Autumn has been frozen in the freezer, and in order to move the old stuff, we started cleaning up stocks, meat pine, salad sauce, pork oil, and cocoa powder. The first thought was to make a soufflé, lasagna, and the classic combination of meat pine and salad sauce with salted yolk, fragrance, and relishing

Recipe Recommendations

  • Medium gluten flour 200 grams
  • lard 60 grams
  • white sugar 40 grams
  • water 80 grams
  • meat floss 200 grams
  • salad dressing 200 grams
  • salted egg yolk 20 rats
  • cocoa powder 5 grams

Steps for Coco pine souffle

  • 1
    Prepare the raw materials。
  • 2
    The egg yolk and salad are immersed for more than 12 hours to add to the aroma。
  • 3
    The tarcrete is then added to the amount of the fabric, and the soaks are put together for half an hour. (As well as cocoa powder)
  • 4
    The salad sauce and the pine。
  • 5
    Combination for use。
  • 6
    Put the meat pine on the same amount of yolk。
  • 7
    160 degrees, 10 minutes in the middle of the salted yolk oven. The oven has to be preheated
  • 8
    The meat pine salad is wrapped in salted egg yolk。
  • 9
    The surfaces and oils shall be divided into equal parts according to the fraction of the material。
  • 10
    It's covered with soak。
  • 11
    It's a cow's tongue
  • 12
    Roll from one side。
  • 13
    Ten more minutes。
  • 14
    Squeeze again。
  • 15
    卷好Ten more minutes。
  • 16
    Cut from the middle。
  • 17
    The cross-section is flattening, and the skin is thin。
  • 18
    Pack in。
  • 19
    On the grill with oilpapers and a souffle tablet。
  • 20
    The oven is preheated at 170 degrees for 30 minutes in the middle layer。
  • 21
    Sour, sour, sour, sour, sour。

    • Coco pine souffle Make Tips

    1. Noodles must wake up so that the skin is not easily broken. 2. Salted egg yolk may be soaked with oil。

    Recipe Categories

    Recipe recommendation