Souffle
By VicentaLakin
The soufflé bites while it's still warm, the skin comes to the slag, the inside is soft and the oily yolk is super good。
Recipe Recommendations
- low-gluten flour 225G
- lard 75g
- frosting 10g
- pure water 90g
- salted egg yolk 13g
- bean paste 260g
- sweetening
- roast
- several hours
- ordinary
Steps for Souffle
1
Low-banded flour, pig oil, and frosting, respectively, are called grams in advance and placed in reserve。
2
Put all the oily material in the bowl。
3
A one-time glove is rubbed into a smooth-faced face group, which can rub the film behind it。
4
low-banded flour 180g, display pork oil 90g。
5
Then we put the soufflés in the bowl。
6
It's enough to rub the face of a smooth film。
7
The skins and the souffles are covered with a membrane, which is half an hour loose。
8
the loose oil coatings are divided into 30 g, and the soy sauce is 20 g (which may be a bit large and can be adjusted for itself)。
9
Take a piece of oil and flatten it and put the soak on it。
10
All the rest is rounded in turn。
11
Take a baged face, flatten it with an elliptical stick and roll it up for 20 minutes。
12
Once again, the loosely smooth pasta flattens, long and then rolls up for about 20 minutes。
13
We'll cover it with film or bags。
14
bean sands in 20 g/s, split into 13 pieces and flattening one round, with salted egg yolk placed on the soybean sands and rounded。
15
A loose, smooth noodle, with a finger in the middle, and then a flat。
16
It's rounded with a crutches and put it in a soybean egg。
17
In turn, all of them were shut down and devolved into a board with good oil sheets (symmetrical tablets, only 12 baked)。
18
Get a fresh egg of yolk。
19
I'm going to paint the noodles with yolk。
20
Pour some white sesame。
21
After the preheat oven, 170° bake for 30 minutes。
22
Better when it's hot。
23
The product appreciates it。Souffle Make Tips
The choice of salted egg yolk of high quality, first of all, the gold on the surface and the slight elasticity of the hand, etc., would be better at taste。