Cranberry souffle
By VicentaLakin
I like cranberry, and I've got sweet, sour cranberry dry in the soybeans. It's sweet, it's sweet, it's sweet, it's delicious. The amount below can be eight waffles, the steps are very detailed, and the unoperated soccer must be covered with a protective film to prevent the wind drying, and when the room is hot, it is put in a freezer when it is loose。
Recipe Recommendations
- medium-gluten flour 150g
- fine sugar 2g
- water 35g
- corn oil 57g
- Self-mixed sweet stuffing 150g
- dried cranberries 16g
- white sesame 10g
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry souffle
1
The oily materials (75 g of barbed flour, 35 g of water, 22 g of corn oil and 2 g of fine sugar) were all poured into the basin。
2
Scratched to the point where you can pull out the film and then put it in a freezer for 30 minutes。
3
The oily material (75 grams of barbed flour and 35 grams of corn oil) was poured into the basin。
4
And the soak, the soak will be fine。
5
We're going to mix it into eight pieces, and each one of them will be rounded。
6
The oils and the soaks were divided into eight pieces, rounded. The oil is round, put in the soak。
7
Hold on tight。
8
An ellipse is formed, and it starts from the middle, up, down。
9
Roll it up, turn it up, cover it up, lax it for 15 minutes。
10
When you're loose, put your hands on it。
11
Growing tongue。
12
Roll from top to bottom, loose for 15 minutes。
13
Press from the middle with your fingers and lean towards the middle。
14
Put your hands on it。
15
It's thick in the middle and thin around it, and it's put in the pie, and it's closed。
16
PUTTING DOWN THE MOUTH, FLATTENING IT GENTLY WITH A FACE STICK, PUTTING IT ON THE GRILL, STAMPING IT WITH A STAMP, PUTTING IT IN THE LOWER FLOOR OF THE EASTINGER K40C OVEN, WHICH IS PREHEATED TO 170 DEGREES, AND ROASTING FOR ABOUT 20 MINUTES。