Traditional souffle
By VicentaLakin
The famous soufflé, of course, doesn't have to be beautiful. The traditional version is only soy sand and yolk. Leave the question of the yolk option. Its essence lies in the scent of skin. There's a lot of soufflé formulations, and it's worth exploring which is the best for your taste. Of course, the idea is to do it. I've tried a lot of formulas, and I feel that this formula is the best I think of right now. It's so sweet, it won't get soft when it's put. Of course, to make the skin soft, the choice of bean sand is also crucial. I recommend bean sand. If you're gonna make it yourself, you gotta watch out for the fat. The traditional version is the foundation, and only if you fix the traditional version, and you upgrade it, the potato, the colour, the potato pine, etc., will you be able to do it. This formula can be made of eight. It's less suitable to practice。
Recipe Recommendations
- acaroid 96 grams
- lard 30 grams
- powdered sugar 15 grams
- salt 1 gram
- warm water 47 grams
- low powder 90 grams
- salted egg yolk of 8
- bean paste 400 grams
- egg yolk one
- sesame appropriate amount
Steps for Traditional souffle
1
First, warm water and pig oil are poured into the toaster mixer. Full mixing to fully melted pig oil。2
Chinese powder mixed with sugar powder。3
Put mixed powder into the toaster. Start and face functions。4
And the good side should be very progressive. Pack it with a membrane, loose for 30 minutes. It's time to make soufflés. Pig oil mixed with low powder. (Mixed with razors) Covered membrane in the freezer。5
When the oil is loose, it should be easy to pull out。6
The oil freckles are divided into small groups in volume and oil coats. About 25 grams of oil, about 15 grams of oil. When divided, it covers 15 minutes of membrane laxity。7
When it's loose, take a tarp and press a circle and place the soakball on it。8
Packed the tarballs in the skins and closed them using the mouth of the hand. Because the oil coats are very long, they don't need to be too rounded up. Pull it and you can just shut it down. When you keep your mouth shut, you have 15 minutes of laxity。9
Take a nice, loose noodle, press a flattened tongue, go from the middle to the two, and don't come back. Not too strong. It doesn't have to be too long. Ten centimeters or so。10
Roll it up from the top down. Covered membrane laxity for 15 minutes。11
Take a roll of noodles, with a spiral opening up and down, with the side closing at the bottom, and press flattening. It can't be too strong。12
Roll it up again, the membrane is loose for 15 minutes. It's time to make internals, wrapped in soybeans, which do not exceed 35 grams in grams。13
Go to a noodle, turn the screws in two directions, press them at the centre position, draw them in the middle and flatten them. Twilight in circle。14
Placing the material in the middle of the skin, also using the tiger's mouth and pushing it through the mouth。15
Put the wrapped sofa on the grill, brush the sofa, sesame. The oven is 160 degrees, 25-30 minutes. The specific temperature and time feel the temper of the oven as appropriate。16
Get out of the oven and chill out。Traditional souffle Make Tips
As for sesame, if you don't want the sofa to be sore, you can put it on the souffle with a stick on the head, a little egg fluid, a little sesame, like a stamp. 2. As to whether or not yolk is to be disposed of in advance, this is decided on the basis of the acquisition of yolk state and personal preferences. 3. With regard to yolk, it is recommended that the thin film of the yolk itself be removed with a fork before brushing the yolk. 4. Temperature of mixed oil coats, slightly higher than body temperature. No running water. 5. The amount of soy sand used in the formulation shall be increased or reduced, as appropriate, depending on the yolk size of the formulation of its choice。