Starboard souffle
By VicentaLakin
The Red Star series of soufflés, breaking tradition, looks and tastes alike. The most attractive thing about the Chinese soccer is that the layer of soccer, the soccer, the fragrance, the layer of soccer, the layer of soccer, and the slag, together with the different tastes of the pie, have made the taste buds extremely satisfying
Recipe Recommendations
- medium-gluten flour 150g
- lard 50g
- powdered sugar 30g
- drinking water 60g
- low-gluten flour
- sweet potato powder 3g
- spinach powder 3g
- red bean paste 230g
- Lotus paste filling 230g
- egg yolk of 20
Steps for Starboard souffle
1
the oil coating materials, all of which are added together except for water, are mixed into materials and water, and are condensed into hand membranes. the process is longer, as illustrated, and the membranes can be increased to a greater extent, with 30 g of the membranes remaining to be refrigerated。
2
combination of soothing 1 material into a grouping of 20 g each, covering membrane cooling. soccer 2 is the same step as soccer 1, and i suggest that it be frozen as soon as possible, otherwise the pig oil can melt and leak。
3
the red bean pie is divided into 20 g each, with one egg yolk wrapped in 10. the lotus pegs are the same number as the steps, and they're 10。
4
Opens a tarp with a cane, wraps it in a red socket, squeezes it on the top, squeezes it hard, or it is easy to open it, and the green soccer steps are the same。
5
with a soft pressure of a condensed pelt, put it in the middle with a cane, push it up and up, so as to ensure that it is fully integrated with the skin, that it is not only white, but not red, and that the cane returns to the middle, which is pushed down, then to the right and left, 15 cm in length and 8 cm in width, and then rolls from the top to the bottom, to the side for 15 minutes。
6
Bring out a 15-minute waking face and push two sides from the middle, without the right or left, in the same way as step five, in a 20-cm long strip, up and down, with a loose side for 15 minutes。
7
Step six, which is loose, cuts half-to-peer with a knife, pushs the cut side down, gently presses the upper side, stows in a circular shape, wraps the red bean into the upper part of the circle, squeezes it tight, and sets it in the oven. The direction of the cut mentioned in this paragraph, the direction above the circle, is important, and attention must be paid to the presence of star trails。
8
Refrigeration: 150°25 min of tin paper, depending on the suitable timing of the oven。
9
Other note: yolk. With regard to the yolk, I bought the mud eggs, and seven days after the pick-up, the mud was washed and crushed, the yolk was kept clean, and the yolk was immersed in the yolk one day earlier, the white wine was taken out on the surface the next day, then the tin paper was added, 150°, the roasted oil was baked for five minutes, and the internal heart was cut open. A lot of people say it's not necessary to spray wine, but at this point, the yolk smell can be removed, and the yolk is not fragile when it's cut open。Starboard souffle Make Tips
1. The recipe is 20 in size. 2. The oil and soufflés are used in the back, so the amount of oil shall be one half of the soufflé, i.e. 10, and five per soufflé, so do not think that the recipe is wrong. 3. Remember that oil peels and soufflés are to be melted together when they open, and if they are white, the soufflé looks less beautiful。