Souffle
By VicentaLakin
Is it because it's so good and some of the non-manufactures are expensive? I'd say it's really expensive. It's really time-consuming, one layer of bag to pack, one layer to roll, and if you're going to make soy sauce yourself, think about the time cost? I'll teach you to do it if you really like it, but it's easy to make it over time. The fresh yogurt bites down the slag of soy, the sweet of red bean sand and the salty gum of egg yolk don't feel too sweet or too tired to stop。
Recipe Recommendations
- medium-gluten flour 150 grams
- lard 50 grams
- fine sugar 5 grams
- water 65 grams
- low-gluten flour 120 grams
- red bean paste 400 grams
- salted egg yolk of 16
- meat floss appropriate amount
- peanuts appropriate amount
- sugar beads appropriate amount
- raw egg yolk one
- sweetening
- roast
- several hours
- simple
Steps for Souffle
1
Prepare your food。
2
We'll put the oil on the surface, the pig oil, the sugar。
3
The water is covered with smooth-skinned shampoo covering for about 30 minutes。
4
Flour and pig oil were rubbed together and covered with a 30-minute static cover。
5
It's the best way to get a mitt out of a well-positioned coat of oil, so it's better to wrap it up。
6
18 grams of oil, 12 grams of oil and a ball。
7
I'm going to have to use the oil bread to keep my mouth shut。
8
Covered with a skin-covered strip from the head and then covered with a 15-minute static lacquer。
9
It continues to be covered with a lasagna of 15 minutes。
10
Red bean sand is divided into 25 grams each, covered with a salty yolk, with some pine, and peanuts wrapped up。
11
The sequestered skin pairs are squeezed from the middle into pieces and wrapped with the material。
12
The raw eggs are yellow, wrapped up on the top of the soufflé with an egg fluid and some meat pine for hair。
13
The oven is preheated and baked in the middle of the fire at 180 degrees for about 30 minutes。
14
Put a little strawberry jam on your eyes and paint your mouth。Souffle Make Tips
One, I'll use the yolk. I think it's okay to soak it with edible oil for a while, or spray some rum and then pack it. 2. The coating of the skin is protected from the adhesive decorative skin. Three, meat pine and peanut soufflés are added to my diet. 4. Is time and temperature applicable to most ovens, or is it suggested that the time and temperature of the oven be increased and reduced, depending on the actual situation of the oven itself, and that the hot-colored oven be performed well, whether on fire or under fire, and that it be baked in a very uniform colour and that I be asked often whether I have good electronic or mechanical control? I think there's one thing, like this, which is the simplest and most straightforward mode, even if you're baking white, most of the old slags are zinc-plated, and the cleaning costs a little bit. It's a draught. It's not only better visual, it's easier to clean, it's cleaner to buy the oily wet towels, it's fresh, and roast chicken or roast meat is no longer oil。