Coconut souffle
By VicentaLakin
This time, the soybeans changed their brands, and it took time to discover that it was a little thin, adding coconuts to adjust the density, and adding light coconuts to the souffle。
Recipe Recommendations
- high-gluten flour 300g
- sugar 60g
- oil 110
- water 110
- low-gluten flour 240g
- egg yolk of 8
- bean paste 400g
- salty and sweet
- roast
- several hours
- senior
Steps for Coconut souffle
1
The oily raw materials were placed in the bread machine and face, and the noodles functioned for 30 minutes. 30 minutes in the toaster。2
The bread machine rubbed out the muzzle。3
The raw materials of the sodium will be pacified by hand for 30 minutes。4
Each of the two groups is divided into eight products, 16 of them each。5
It's like a bag full of tarcrete. Shut the fuck down。6
Push the flats, boom-boom。7
Long strips begin to roll。8
I've got 15 minutes to wake up. The membrane was used to cut a big bag。9
When you wake up, flatten it。10
Start with a roll。11
And a 15-minute waking-up of the film。12
The bean sand is a little thin, and the coconuts are mixed to the right density。13
The yolk is purified with white wine for 15 minutes to ripe。14
After steaming everything to two。15
Bean sand wraps in yolk。16
Bean salsa and egg yogurt。17
When you wake up, the noodles are two from the middle. The cut was lower and the edge was thinner than the centre。18
The skin is wrapped in soy sauce。19
The edge of the skin closes to the center and squeezes。20
Put the mouth down, put it in shape, and turn the skin center to the right center。21
When the embryo is ready, a layer of yogurt is sprayed with black sesame, and the finger is pressed lightly. 180 degrees and 30 minutes in the lower layer of the oven。22
Out of the oven, finished chart。23
The finished chart。24
The finished map, the sour slag。Coconut souffle Make Tips
Watch it when it's baked and adjust the temperature to the temper of its own oven。