Little egg souffle
By VicentaLakin
Two chickens for the family, General White and the chickens. The fox stole it overnight. I haven't slept all night, raised four years of hens, laid eggs almost every day and was the only pet of the babies. He used to grab the chicken and put it on a three-wheeler with a seatbelt on it to ride and play together. So never told the babies the fox stole the chicken. It's just that they're sick and they're hospitalized. The babies say we're buying some babies, and when the chicken mothers come back, they'll be happy to see them. Baby, I'll squeeze you some chicken dolls. You can eat and have fun。
Recipe Recommendations
- flour 380 grams
- salted egg yolk the 15
- lard 130 grams
- sugar 30
- Yixiaobei bean paste 300 grams
- qingshui 70 ml
- salt 2 grams
- salty and sweet
- roast
- an hour
- senior
Steps for Little egg souffle
1
Piggy oil, if condensed, is subject to water-seluting backup. Skin: regular flour 230 g, pig oil 60 g, sugar 30 g, water 70 ml, salt 2 g, gold-chick salted eggs 14 g yellow, and small bean sap 300 g. Oil flour: 150 grams of ordinary flour, 70 grams of pig oil and a spoonful of red lard。
2
Let's make the skins, pig oil, hot water, salt, sugar, and put them in the tub. Powdered to dry powder. They then rub their faces and turn them into noodles, covering the laxity with a membranes。
3
We're starting to make noodles, and we're putting a shaving knife in the flour and pouring dry powder。
4
The room temperature is now around 20 degrees, and there is a drying of the noodles, which is directly related to the temperature. Pig oil is condensed by cold, and good oil surfaces are covered with a membranes, loose for 10 minutes。
5
Salted egg yolk sprayed with wine and baked in the oven 160 degrees for eight minutes. Take it out cold and use it. It's taken before the roast。
6
The bean sands are divided into equal points as salty yolk, and the yolk is wrapped up slowly, and the soybean sandballs are placed a few times in their hands. When you're done with all the yolk, you have to cover it with a membrane。
7
We'll split loosely into equal parts。
8
This step began to make a soothing face, and the water bread lives on the tarp. The way the buns do, wrap it up。
9
The stomping cane is thin, it becomes an elliptical, like a picture, rolled from the bottom。
10
The face was flattened again and then rolled from the bottom. It will take 10 minutes to relax, and it will also be covered with membranes。
11
Take a pasta and squeeze it in the middle and flatten it。
12
We'll wrap it up with soybeans. Close your mouth and be careful not to be thin or uneven in the wrinkles of the buns, push it up slowly with the tiger's mouth, then squeeze it tight and roll it down a few times in the hand, and the skin will be even。
13
It's a fat little chicken。
14
Scratch the little wings of the chicken baby and squeeze the contours of the mouth。
15
It's not easy to make a chicken crown and an eye with red powder and a little noodles。
16
The oven is preheated, the oven is set: 175° and 25 minutes. Toaster in the middle, turn on the hot wind mode. There's a couple of souffles for the pig. It's about 10 minutes, covered with tin paper。
17
Little chicken soufflés。Little egg souffle Make Tips
1. The salty yolk used in this recipe is less sugary and the wrinkles of the buns must be flattened so as not to affect the taste. 2. Ginche ' s yolk is fresh and must be frozen. It must be cooked in the bag. Three, noodles must be loosed and made of sofa. It helps the level and taste of the soufflé. Four, this time a couple of flowers, of which chickens are one。