Tea souffle
By VicentaLakin
The soufflé was the first work to be commended after I started to touch the baking, and this time I tried the tea, which seems to be a good way to give a gift, a taste of the pastry, and a little more color. That's six recipes。
Recipe Recommendations
- medium-gluten flour 70g
- fine sugar 5g
- lard 30g
- water 25g
- low-gluten flour 55g
- matcha powder 5g
- red bean paste 150g
- salted egg yolk of 6
- egg liquid appropriate amount
- sesame appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Tea souffle
1
A mixture of all materials in the tarp。
2
Rub out the mural。
3
An average of three equals and a half-hour wet cloth。
4
All the souffles are mixed。
5
Scroll in groups, evenly divided into three equal parts。
6
Pick up a tarp paste and wrap it in a tar paste。
7
Wrap it round。
8
Growing up tongues, starting with a mess。
9
Roll up the noodles。
10
Growing up again, rolling over。
11
When you're done, cut half。
12
The bean sand is divided into six equals。
13
Pumping, wrapping in salty yolk, I've got meat pine, the original taste of which is an hour's oil soaked out, baked in the oven for five to eight minutes, with some white wine。
14
Take a noodle, flatten, thin。
15
The bottom side is up, wrapped in soy sauce。
16
Roast-painted oilpaper, packed with souffles, each surface brushed with egg fluid, and a few sesames。
17
The middle of the oven, 150 degrees up and down, about 20 minutes。