Souffle

By VicentaLakin

Souffle
The salt of the yolk combines the sweets of the red bean pie, plus the skin of the outer layer, with a hot cup of tea. My personal demands for food are a little harsh, and I don't like the taste of soybeans outside, so I can make my own bean pies, so red beans can go up one night early, then burn in an electric cooker, and then I'll put on a little iced fire, and then I'll be dry, or it'll be too dry if it gets cold。

Recipe Recommendations

  • flour 120 grams
  • lard 44 grams
  • white sugar 35 grams
  • water 40 grams
  • low-gluten flour 90 grams
  • salted duck egg yellow of 6
  • egg yolk of 2

Steps for Souffle

  • Make Souffle step 0
    1
    Production of oil coats: 30 minutes of falcon, water and pork。
  • Make Souffle step 1
    2
    Soothing: Squeezing the turquoises and the pig oils to the side。
  • Make Souffle step 2
    3
    When the skins and souffles were awake, they were divided into 12 equals, and the amount here was 12 souffles。
  • Make Souffle step 3
    4
    It then squeezed the soothing wraps with oil, then rolled them up into a cow's tongue, and covered them with a protective film for 15 minutes。
  • Make Souffle step 4
    5
    At this time, six salted duck egg yolks were divided into 12 pieces, and 20 grams of red beans were wrapped in half a duck egg yolk, and the red beans were able to roll out a pine or coconut。
  • Make Souffle step 5
    6
    The cover continued to repeat the steps above the skin, flattening it with the hand and gently grafting it from the middle to the other side。
  • Make Souffle step 6
    7
    AND THEN ROLL IT UP AND DOWN, COVER IT WITH A SHAMPOO, AND WAKE UP FOR 10 MINUTES, AND THEN WARM THE OVEN. I USE A 12-L CONGA OVEN, 195 DEGREES UP AND DOWN, 10 MINUTES UP。
  • Make Souffle step 7
    8
    The awakened skin presses its finger in the middle, then crushes both sides in the middle, stows the skin thin with a cane, and puts the tiger's mouth in the middle。
  • Make Souffle step 8
    9
    Two layers of yogurt, black sesame, a little black sesame。
  • Make Souffle step 9
    10
    Put the soufflé in a preheated oven, 195 degrees up and down, 30 minutes。
  • Make Souffle step 10
    11
    The baked soufflés, the colored yellow, one layer of surface, soaked, biting off a piece of dreg while it's hot。
  • Make Souffle step 11
    12
    Look, the freshly baked soufflés are clear。

    • Souffle Make Tips

    About the Recipe: This recipe is based on my experience practicing it hundreds of times, and it hasn't failed once. About the Oven: Every oven has its own little quirks, so adjust the time and temperature according to your own oven. About Ingredients: I marinated the salted duck eggs and cooked the red bean paste myself, solely for the health of my family. If you find it troublesome, you can buy ready-made ingredients. Also, the most critical point is that the oil is crucial for making good egg yolk pastries. You must use lard, because pastries made with corn oil are not as fragrant or flaky as those made with lard. It is best to knead the dough wrapper until smooth and a film forms for better results. I knead by hand; it is too strenuous, so I just knead it until it is close enough. About Storage: It is best to make only as much as you intend to eat. Currently, I do not have a good way to prevent it from softening. Once it softens, the egg yolk pastry is no longer crispy. Although it still tastes good, it always feels like something is missing in the flavor.

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