Souffle
By VicentaLakin
The soufflé, the Chinese traditional soufflé, is also one of the most classic of the Chinese soufflés, the layer of brilliance, the soybean soybean, the salty yolk, each of which is full
Recipe Recommendations
- Medium gluten flour 180 grams
- lard 66 grams
- white sugar 25 grams
- water 75 grams
- low-gluten flour 140 grams
- salted egg yolk of 16
- bean paste 400 grams
- egg yolk liquid appropriate amount
- black sesame appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Souffle
1
The salted egg yolk is precalculated for 2-3 days, placed in an oven, sprayed with an appropriate amount of high white wine, placed in the middle of the oven, with 150 degrees and 5 minutes of fire up and down, and cooled。
2
The oily material was placed in the bakery, rubbed into the membrane and set for half an hour。
3
Comfort materials are mixed, rolled in clusters and frozen in the fridge for half an hour。
4
Split the tarp and the soak into 16 rolls。
5
Pack the soak in the tarp。
6
Roll round, cover the film for 15 minutes。
7
An average of 16 bean sands, rolled round, rounded up in salty yolk, rolled round。
8
The soufflés are in an elliptical shape。
9
Roll up, cover the film for 15 minutes。
10
One by one。
11
Roll up。
12
Cover the film for 15 minutes。
13
Turn both sides of the skin。
14
Open up。
15
Wrap it in a soybean egg tart, roll it, put it in a grill。
16
On the surfaces of yolk and sesame。
17
The fire was placed in the lower and upper shelf of the oven at 170 degrees and 30 minutes。
18
On the surface, the color is even, and it's ready。
19
The finished chart。
20
The finished chart。Souffle Make Tips
1. When the temperature is high, the soak must be frozen. 2. The time required for each process to remain silent is not easy to mix. 3. Align water oil coatings with water on the basis of flour intake. 4. Adjustment of the roast temperature to the individual oven properties. 5. This would make 16 entries。