Souffle
By VicentaLakin
The soufflé is a piece of snack, very traditional and common, because it's soothing, soothing, soothing, soaking, and soaking, and soothing. Today I will teach you the importance of making a simple, mouth-to-mouth soufflé, the ratio of soufflé oils and soufflés. If the match is not good, the soufflés will be particularly dry, and the soufflés will be skinned during the rolls, and the soufflés will not be so good。
Recipe Recommendations
- Wheat flour for Arowana cake 140 grams
- Wheat flour for Arowana bread 100 grams
- lard 70 grams
- water 80 grams
- fine sugar 40 grams
- salted egg yolk of 20
- red bean paste
- egg yolk one
- black sesame appropriate amount
- salty and sweet
- baking
- an hour
- ordinary
Steps for Souffle
1
The salted yolk was soaked two days before its use with corn oil or with colourless and odourless edible oil, which made it particularly delicious。
2
Let's make the skin and put all the material on it in the bread drums first。
3
It is important to turn on the bread machine, rub it to the surface smooth and pull out the film。
4
The oil coats are removed from the ground for 15 minutes (don't forget to cover the film)。
5
The process of placing the soaking material in a large bowl and rubbing it into a noodle group requires patience, because the souffle will be soft and the souffle will remain silent for 10 minutes。
6
Take a yolk and red bean sand, and I'll use a total of 40 grams of yolk and red bean bean bean bean bean bean bean bean bean bean bean bean bean bean beamed with a little hand。
7
Wrap the yolk with red bean sand, pick it up slowly with the mouth of the tiger, and then close it slowly until red bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beam, all of it is ready, covered with a shampoo, left aside。
8
The oil coatings and soaks will be divided into 20 equals, the oil coats and soaks will be smoothed, and the membranes will be sedated for 15 minutes, and each process will not be less static。
9
The process is the same as the operation of the tarp when it is taken out of shape, when it is put on the tarp, where it is wrapped, where it is collected slowly with the tiger's mouth, and when it is finally collected slowly until it is fully wrapped。
10
Once all the oils and soaks were packed, they were put on hold for 15 minutes。
11
In 15 minutes' time, the first roll of the roll will be taken: one soothing, softly flatted, and tumbled into an elliptical thin。
12
Then roll it from the top down and shut it down。
13
In turn, all the oil coats and souffle rolls were covered with laxity for 30 minutes。
14
When it's loose, a second roll is made, and the mouth is pressed up to about 18 cm。
15
It's still rolling from top to bottom into pictures, with all the oil coats and souffle rolls remaining loose for 30 minutes。
16
After the laxity, take a soccer, press it in the middle of the mouth, squeeze it on both sides, crush it and form it into a circle。
17
The soybeans are placed on a round-shaped tarp, wrapped in soy sauce and slowly collected with the tiger mouth。
18
The process of closing the hole slowly until the soy sauce is completely wrapped in soybeans, which is also the same as that used to be. Finally, hold tight and shut down。
19
Pack all the souffles, loose for about 15 minutes。
20
Scratch the yolk with a yolk, sesame, preheat in the oven, 180 degrees, and roast for 30 minutes。Souffle Make Tips
Pig oil can make itself. It smells better. Pig oil can also be replaced with corn oil or butter. During the production process, coatings and soufflés should be covered with film cover to prevent surfaces from drying。