Tea souffle
By VicentaLakin
The tea souffle that I've always wanted to eat is finally made today。
Recipe Recommendations
- Medium gluten flour 45G
- powdered sugar 10g
- butter 18g
- water
- low-gluten flour 35g
- matcha powder 5g
- duck egg yolk of 6
- bean paste 120g
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Tea souffle
1
Mixing of oily materials。
2
Scratch up, freeze the fridge for half an hour。
3
Combination of souffle material。
4
Scratch, freeze the fridge for half an hour。
5
The egg yolk of ducks is bubbled with white wine, and the oven at 150 degrees is baked for 8 to 10 minutes。
6
Roasted duck yolk。
7
Refrigerated oil coats and soaks。
8
Divisiond in three equals。
9
Water and oil。
10
When it's wrapped, it's covered in oxen tongue。
11
Roll it up。
12
Cut in half。
13
Bean saloon。
14
Open the skin。
15
Packed with tea souffle, placed in a pre-heated oven, 160 degrees and 30 minutes。
16
The finished product。
17
The finished product。Tea souffle Make Tips
Square is six。