The soufflés
By VicentaLakin
I made 16 soufflés for food this time. I only used half a duck egg for every soufflé I made this time, because every time I put a whole egg yolk on it, I thought it was good to eat one, and the salty yolk cholesterol was high, so it was better to put half. A bowl of yolk, made for more than three hours, five layers of python, from the soak, to the soak, to the soy sauce, and then to the salty yolk, the devil knows what happened to a solitude, and how many processes there were, only for the moment of the entrance。
Recipe Recommendations
- water milled glutinous rice flour 100g
- powdered sugar 40g
- corn oil 28g
- wheat starch 30g
- qingshui 115g
- medium-gluten flour 200g
- lard 80g
- water 80g
- low-gluten flour 160g
- salted duck egg yellow of 8
- oily bean paste filling appropriate amount
- black sesame a little
- sweet fragrance
- roast
- several hours
- ordinary
Steps for The soufflés
1
Taking a clean container, pouring all the material in Snow Maid's production into the container, mixing it with a manual egg-beater to complete integration without particles. It is then sifted to another steam plate, where the water is burned and the snowy girl's steam plate is put in the steam pan for about 25 minutes. It'll be more subtle to sift the snowy lady。
2
You can unfrozen the salted duck egg brush with white wine and roast it in the oven for about four minutes at 170 degrees. I baked 20 yolks this time, actually only eight, and the rest I'm making mooncakes. Everybody bake eight on it. If you can't take it, you can bake 16。
3
Let's split the soybeans out of 16 in the middle of the snowbath. An average of 15 grams, and as much as possible weigh. You can buy it or make it yourself, but I think it's mostly water-washed soy sauce that doesn't fit the yolk and the soybeans taste heavy. It'll be better to make it with vegetable oil. Open
4
Take eight roasted duck egg yolks, cut each half with a knife. I'll flatten the saloons and pack the top half of the duck egg yolk。
5
We're gonna have a bunch of soybean balls。
6
steamed snow-plums take out an average of 16 scales for a spoon and kitchen. almost 15 g. the extra snowmaids ate it
7
She's got her hands on her hands and she's got her bean sandball. It'll be as big as possible, with the tiger's mouth slowly pushing the bag up. I had to take a picture of her, and then she turned back. She's particularly sticky, suggesting that you wear one-off gloves. Especially when it's cold and it's sticky, and there's no way to do it, so let's pack it while it's not hot。
8
Make oil coats and soaks. 1. All foods made from oil coatings shall be placed in a single container in groups and shall not need to be rubbing in the same manner as on the face. 2. To place in a single container all the food made of the soaks, with a razor to be rolled to the oil and evenly integrated on the face. I don't need to do this. 3. The sum of the oily pasta and the souffle pasta, respectively, is stated at 16, so the sum is divided by 16, resulting in the weight of the individual noodles, and the sum of 16 small noodles of equal weight is divided by the kitchen scale. I forgot to take pictures when I made this move, so I used the old photos。
9
The oil coats were flattened with the soaks, and were then placed in groups to cover them with protective membranes。
10
The skin and the pap are done now。
11
It is now necessary to make the skin an ellipse with the hand, and then a thin piece with a light scepter, bearing in mind that it has to be covered with a skin film or a bag, so that the skin is not easily glued to the slab, as a result of my experience in producing several sofas。
12
When the skin is thin, it rolls up from the bottom, as it is。
13
Make sure all the skins are curled up, all the sides of the roll are spread over and covered with a lax film for about 15 minutes。
14
The loose, well-cooled cortex then flattens the elliptical corset and rolls from one end to the top。
15
The back of the rolls is spread out and continues to cover the membranes for about 15 minutes. The loosely fine rolls are flattened with the hand, then softly folded into thin skin with a cane, wrapped in soybeans and eggs, and then grouped in groups. You can preheat the oven when you make this step. The fire is 165 degrees warm for 20 minutes。
16
A nice souffle is put in the grill, an egg is taken, it's separated, it's left with yolk, it's mixed with yolk, it's brushed on it, and it's covered with a little black sesame。
17
It is then placed in a pre-heated oven with a fire of 165 degrees, which is removed after 20 minutes of mid-level roasting, and continues on the surface with another egg yolk and in the oven for about 12 minutes. But the size of each oven is different. Everyone's last 10 minutes watching the fire. It's a little yellow on the surface。
18
Good souffle。
19
When it's cut, the layer wraps are really good in the soak。
20
Done
21
DoneThe soufflés Make Tips
Producing yolk is a very fulfilling process. After a few trials, I found that the soaks made out of pig oil are much more soaked than the butter, and it's not much different from what just came out. It feels a little hard to eat after a few days of cooling with butter, and it doesn't taste sour. When you do it, you can switch to butter or pork oil