Souffle
By VicentaLakin
I've been in love with the yolk for years, and I've failed before, but this time I'm going to talk with my heart, and I'm finally having a happy ending。
Recipe Recommendations
- medium-gluten flour 300 grams
- corn oil 100 grams
- qingshui 130 grams
- fine sugar 10 grams
- low-gluten flour 240 grams
- Red bean paste stuffing appropriate amount
- duck egg yolk appropriate amount
- sweet fragrance
- roast
- several hours
- senior
Steps for Souffle
1
Prepare oil coats and mix all of their ingredients into smooth noodles, preferably through the extension phase, without idleness。
2
Then we'll make the souffles, and we'll mix all the souffles into noodles。
3
When the oil coats and soufflés are loosed in the bags, the fractions of the amount are equal。
4
Once again, we can handle the salted duck egg yolk and take the egg yolk out of the white wine for 10 minutes and then put it in the oven。
5
It's about five minutes on a yellow surface。
6
Take a pelt of oil in a round and put it on a soufflé。
7
It's not like I'm going to be able to do this。
8
Up and down like this。
9
Then they roll up and down。
10
It's time to cover up the film so that it doesn't dry up for 20 minutes, and this step is repeated three times, and I've omitted it twice here。
11
That's the last time。
12
It's like a tortilla。
13
Bean salsa packs of yolk。
14
And wrap the bean salsa with yolk in it。
15
Each yogurt is covered with a broken yogurt (must be pure yogurt, if the finished product is made pretty), and it's done twice after the first egg yogurt drys, so the finished product will look good。
16
Put it in the oven。
17
Fire up and down 180 degrees 35 minutes。
18
Out of the oven。