Red soufflé
By VicentaLakin
I've been shopping for red bean pie in Kentucky, and I'm a sweet guy, so I've been using the egg tarts. We're not close to the county, after all, so you can try the square when you want to eat it yourself. There's no need to be a red bean trap, a purple soufflé that likes to eat purple rice, or a trap that likes to eat
Recipe Recommendations
- red bean a
- white sugar half a bowl
- egg tart skin six
- sweetening
- baking
- an hour
- simple
Steps for Red soufflé
1
Prepare your food。
2
Red Bean, I was bored with an electric pressure pan one night earlier。
3
A well-developed red soybeans layer of white soybeans pickled up and melted the sugar in red soybeans。
4
At this point, the oven is preheated at 200° and then takes out the thawed egg pellets, so that the red soybeans can close the shut. (as shown)
5
Fire is 170°C, 180°C, and then tears the tin paper off the egg plaster and continues in the oven for 25 minutes。
6
The baked soufflé is out of the oven. The soufflé that drops is enough。
7
The finished chart。
8
Just nice red soufflé。Red soufflé Make Tips
1. When tearing tin paper, be careful, the freshly baked soybeans are not stylish and will be finished with a little force. The red beans can be reduced, so I'll make some bread, so I'll make some red beans 3. This one doesn't have to be five or six, so I can make a few more eggskin。