Soufflé
By VicentaLakin
The soufflé should be a classic never-ending. It's a bit of a problem, but when you're out of the oven, you eat one, the skin is soft, the pie is soft, and you can really forget what you've been through. I'm still using the latest superloves, of course you can replace them with the other ones you like. The square is extremely detailed and many details are indicated, and it is suggested that we take a good look at it before we do it. Square made the size right for the ceiling。
Recipe Recommendations
- medium-gluten flour 250g
- lard
- sugar 40g
- water 100g
- low-gluten flour 180G
- tangerine peel bean paste filling 600g
- salted duck egg yellow of 20
- egg yolk liquid appropriate amount
- black sesame appropriate amount
Steps for Soufflé
1
The salt duck egg yolk is immersed in edible oil and frozen in the fridge for the night。
2
This weather room is all liquid, so we'll put the oil in the freezer。
3
About an hour later, the pig oil will condensate and become white. It's better to freeze one night ahead of time。
4
it started making souffles the next day. the platinum soybeans used to look at my recipe. first, measuring bean sand, 30 g each。
5
take a soybean tart, wrap it in a salt duck egg yolk (15g), and all the soybean tarts are wrapped in this way, and then put on a protective film and put it aside。
6
And then we'll make the oil. To pour all the material in the oil coats into the bread drums, without any order, it is sufficient。
7
Started the east loaf and face program, I set it for 20 minutes。
8
When the face ends, the face is very smooth and soft, so that the skin is not easily broken in the back。
9
Put the skin in the bowl, cover it, and relax for 30 minutes。
10
To mix low-banded flour and pig oil in the sofa, to form a noodles, and in the summer it's too hot, I usually mix it with a razor, and with a hand, it's easy to melt it. It's almost as soft as the skin, and then it's covered with a membrane in the freezer, so it won't be in the fridge in winter。
11
When the time came to relax, they were divided. The oil coatings were divided into 20 pieces, with a residual film cover on the roll. Remember to cover it all the time。
12
It's divided into 20 pieces, and it's also rolling。
13
Take a coat of oil, round it with a cane, put a soak in the middle, wrap it like a bag, and hold it tight。
14
The coats of water, wrapped up in the mouth, were drawn up from the middle up and down with a cane, and rolled up and down, thus completing the first roll。
15
Remember to cover the film and relax for 15 minutes after the first roll。
16
A second roll will then be made, which will also open the face of the face, with a cane, from the middle up and down. This time, as far as possible, the strips of the square will be rolled up and down, and all the faces will be covered in turn, with a flavour of 15 minutes。
17
Take a loosely-loved face, press it down from the middle, press both of them into the middle, and make a thin circle around the middle with a cane. Put on the bag of bean sand and egg。
18
Turn it over, wrap it up, put it close to the material. The thumbs hold the material, the other tiger pushes the pie skin up to the mouth so that it leans on the material and climbs slowly, and finally closes the mouth and closes it。
19
Keep your mouth shut and turn it round。
20
It's all taken care of, put it on the grill, brush it with yogurt and sesame。
21
Send it to the pre-heated tortoise oven, fire 180°C, fire 170°C, mid-level, bake 35 to 40 minutes。
22
A good soufflé can be eaten until it's cold。
23
Big egg yolk, self-cooked platinum, delicious。Soufflé Make Tips
1. Noodles should always be covered to prevent drying. 2. The amount of water in the oil coats should be adjusted for the water intake of flour. 3. The time and temperature of the roasting is for reference purposes only and is based on the spleen nature of the oven. 4. In the summer, it would be better to operate with air conditioning, which is not easy to mix。