Souffle
By VicentaLakin
Recipe Recommendations
- salted duck eggs of 10
- water 50g
- sugar 10g
- butter 30g
- flour 100g
- milk powder 10g
- salt 1g
- red bean paste appropriate amount
- egg yolk one
- black sesame appropriate amount
- lard 35g
- low powder 65g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Souffle
1
The raw duck egg leaves the yellow and the oven warms 180 degrees for eight minutes。
2
All the oily materials were placed together and on the face for 20 minutes。
3
We'll put it together。
4
The weight of yolk and soy sauce together is 30 grams。
5
The bean sand wraps the egg yolk and rounds。
6
It's divided into 10 grams, for a total of 10。
7
The oil coatings were divided into 20 grams for a total of 10。
8
The oil is covered with soak。
9
Hold on tight。
10
The mouth was stung upwards into a cow tongue。
11
Roll it up。
12
When it's done, it's long up and up。
13
When it's done, turn it up, and press the flat。
14
Pack in bean sandball。
15
Hold on tight。
16
In turn, the closed mouth is placed below, and the surface is brushed twice, with black sesame pressed。
17
The oven is preheated, 180 degrees for 30 minutes, and the colour is filled with tin paper。
18
Out of the oven。