Rainbow souffle
By VicentaLakin
High-skinned sweets, soothing skins, soft potatoes, sweet peas, my daughter's favorite. About 80 grams each, 10 of them。
Recipe Recommendations
- medium-gluten flour 90 grams
- low-gluten flour 30 grams
- powdered sugar 15 grams
- milk powder 10 grams
- qingshui 65 grams
- salted butter 51 grams
- lard 50 grams
- carrot powder 5 grams
- pumpkin powder 5 grams
- purple sweet potato powder 5 grams
- red rice flour 4 grams
- matcha powder 5 grams
- Food coloring pink
- glutinous rice flour 60 grams
- corn starch 20 grams
- fresh milk 120 grams
- butter 10 grams
- egg yolk of 10
- red bean paste 120 grams
- meat floss a little
- salty fragrance
- roast
- several hours
- ordinary
Steps for Rainbow souffle
1
I used my own salted eggs, sprouts of yolk, 180 degrees in the oven, five minutes。
2
It's just out of the oven. It's very full, but the yolk surface will crack! So I put yolk in a bowl of corn oil。
3
First of all, make all kinds of garbs: 20 grams of orange gravy flour + 10 grams of pig oil + 5 grams of carrot powder, evenly mixed with razors, covering the skin membranes, and waking up。
4
Pumpkin soufflé: 20 grams of low-banded flour + 10 grams of pig oil + 5 grams of pumpkin powder, evenly mixed with razors, covering the skin membrane with a waking hair。
5
Tea soaks: 20 grams of low-banded flour + 10 grams of pig oil + 5 grams of powdered tea powder, evenly mixed with razors, covering the skin membranes with waking hair。
6
Red chords: 20 grams of low-banded flour + 10 grams of pig oil + 4 grams of red chords, evenly mixed with razors, covering the skin membranes with waking hair。
7
In turn, it's soy sauce, pink soy sauce. A little colored。
8
Throw all the oily food into the bakery and run two 20-minute “and-face” programs with a awakening of more than 30 minutes. (Butter softens early)
9
Give it to the soy sauce, 12 grams each. (self made red bean pie)
10
Potato production: zirconium powder, corn starch in a heat-resistant container, pouring in fresh milk, fully shattering, steaming on the pot for 20 minutes, and when it comes out, mixing butter into the dough with heat, then cooling and dividing it into 10 grams。
11
Each of them is divided into six grams。
12
When the tarcrete wakes up, it splits into five。
13
The oil is rounded, placed in six colors, wrapped。
14
I'll flatten it with my hand, and then I'll be an elliptical thin. Don't go back and forth, it'll mix. Go in one direction。
15
And roll up thin and thin. (This scroll conceals the pelvis and the white core
16
Scroll in a long, fine, even strip, then all。
17
And it's more long. ♪ Too long to film all ♪
18
And roll it up. All in turn。
19
Split it in two with a sharp knife。
20
Bean sand wraps outside the yolk。
21
We'll wrap it up。
22
And finally, a pine。
23
PUT YOUR HANDS ON THE SOOTHSAY, AND THEN YOU'LL BE FINE。
24
It's another way to wrap up. Line up and wrap it up。
25
And then he opens up。
26
Roll it up。
27
The long stripes。
28
再Roll it up。看中间，出现了白芯，这样擀成面剂后，中间是白的，包好的成品的顶部也是白色的，影响卖相。
29
The oven was 180 degrees, 30 minutes, my oven was cold, and I extended it for 15 minutes。Rainbow souffle Make Tips
One, the egg has a smaller yolk and can find duck eggs or pickled duck eggs. It's dryer when yolk comes out, and some gourmets say they put yolk in corn oil one night in advance and try again. 3. When the last platinum is to be packed with a soufflé, the middle is pressed with a hand pressure and the edge of the soufflé, otherwise the texture is less visible. Four, after each roll, I did not wake up for another 10 minutes, from the first to the last。