Lazy souffle
By VicentaLakin
How can we lose soufflés when it comes to the flaming flames of recent years and the long-lasting Chinese snacks? Any bakery without a soufflé, I'm sorry to say it. But it's not that simple to make soufflés, from skin to soufflé, from the processing of yolk and pies, and so on, and it's not just a big test of introductory white. It's too hard and too hard to make a soufflé, so I decided to teach you today a super lazy version of the soufflé, which is to replace it directly with a soufflé, without a complicated rubbing process, without having to cook, with 10 minutes of all the material, and white can easily make a soufflé at home
Recipe Recommendations
- egg tart skin of 10
- bean paste 250g
- salted duck egg yellow of 10
- eggs one
- sesame appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Lazy souffle
1
On the grill, the tarp is put in the oven for about 180 degrees for 10 minutes, and the oil from the surface can also spray some high white wine on the surface of the salted egg yolk, which can kill the fungus。
2
They also unfrozen the egg skin, strip it off while it's hard, so it can be softer at room temperature。
3
and then we'll weigh some bean soybean, and i'll weigh it on the scale of 25 g each, and this bean soybean is bought off-the-shelf, and since it's lazy, we're lazy。
4
Each soybean salve stubbles the right size of the yolk and wraps the roasted soy。
5
At the mouth of the tiger, the other hand slowly closes up the yolk and forms a small group so that the sofa is ready。
6
It's softer when the thaw is unfrozen, so you can pack in the good stuff。
7
The same is true in the mouth of the tiger, where the tight material is slowly tightened up and then rounded and the oven is preheated at 160 degrees。
8
And when it's done, then lightly brush a yolk。
9
And then you put some sesame particles on the surface, and when you do it, some sesame will look better, and I'll feel the white sesame in my hand, and it'll be nice。
10
Then you can put it in the oven, 160 degrees for 15 minutes, and on top of it。
11
I'll do another yolk after it's out, so that the souffle skin will be a little more fragrance and a little more fragrance for the second time in the oven for 15 minutes。
12
And then when you take it out, the yolk is really good, and the skin is glowing, a little bit like the yellow color of crab shells, and it's baked a little bit, and it's sour and fragrance is drilled straight into the nasal cavity. A soft sip, and the soothing slags fall. It's not a traditional soccer process, but egg rinsing is also a soft, soccer seed player。
13
The skin is soft, the inside is soft, the yolk smells are delicious and full, and I can't help but ask 100 praises for it