The souffle
By VicentaLakin
mid-autumn made a taro souffle, and friends liked it. they said they liked taro, less oil, less sugar, more granules than they did outside. too much oil. last week i bought taro, and made taro pie, which was used to make bread, and soaked, and brought to the company potluck。
Recipe Recommendations
- medium-gluten flour 150g
- lard 60g
- water 60g
- sugar 15g
- low-gluten flour 80g
- purple sweet potato powder 20g
- taro stuffing 600g
- Pork floss crisp 40g
- oil 40ml
- sweet fragrance
- baking
- several hours
- ordinary
Steps for The souffle
1
Meat soufflés to mix。
2
The taro is divided into 20 pieces, 30 grams each, and meat pine each。
3
Pack it all up and rub it in the ball。
4
The sofa is in the bowl。
5
Crushed in groups with hands, covered with a film to freeze the refrigerator for 30 minutes。
6
The skins of water and oil are thin, so it is not easy to break the soak。
7
Pack it with a membrane and lax for 15-20 minutes。
8
Split the tarp and the soak into 10 pieces。
9
Pipe bag on the soufflé。
10
Scratch the ball。
11
Take a ball, flatten it with the palm of your hand, and gently open it up from the middle with a cane, then from the middle down, not back to the ground, easily torn。
12
From top to bottom。
13
Quiet for 15 minutes. "Each laxity must be covered with a film to prevent the drying."
14
Take one of the shut-ups up, flatten it with your hand, with the cane gently open from the middle to the top and from the middle to the bottom, and repeat and grow into bars。
15
Roll it up and down。
16
Quiet for 15 minutes。
17
Each with a sharp knife to cut through the middle。
18
20 copies, hierarchy。
19
Cut it down, flatten it。
20
The twilight is turned into a circle。
21
Pack up the tarp, make it into a ball. (The face is cut out, the top of the bag is in the middle. I'm not sure
22
Wrap it up in order, release it on the grill, and leave room for each。
23
In the preheated oven, 350F/180C for 20-25 minutes. It's all cooked. It'll be all right. I'm not sure
24
Put it on the shelf and cool it。
25
Very soufflé。
26
When it's cool, it's in a sealed box, and it's now three days in the weather. If you can't finish it, you can keep it in the fridge and then bake it for another 10 minutes。