How to make Souffle - VicentaLakin's Recipe

Recipe Recommendations

medium-gluten flour 60g
low-gluten flour 60g
sugar 12g
salt 1
water
lard 35g
red bean paste 250g
salted egg yolk 10g

salty and sweet
roast
several hours
ordinary

Steps for Souffle

1

The duck egg is stinging out the yolk, removing the coverings outside the yolk and making them with two spoons of white wine。

2

Put the yolk on the oven and burn it 135 degrees, bake it for 15 minutes, and the baked yolk appearance is transparent, but the yolk is not allowed to spill oil。

3

materials: tarp: low-banded flour 90g, pig oil 45g. oil coatings: high-banded flour 60g, low-banded flour 60g, sugar 12g, salt 1g, pig oil 35g, water 55g (and 5g water for winter)

4

First, the membrane on the sofa is put in the freezer, a bit sticky (figure 1). It takes a few minutes for the skins to be slightly smoother (figure 2 is the original pacifier), so that the middle can fall like a baker. It's 40 minutes to cover the face of the membrane, three minutes per province in the first 10 minutes, and it's like making bread in a full state。

5

in time, we can divide 250 g soybeans into 10 pieces, wrap them in chords of roasted yolk, and cover the whole of the journey。

6

Refrigerated soufflés don't stick their hands, rub them a little bit fast, split them into 10 agents, form a sphere, and cover them up and keep them in the freezer (I'm hotter in the summer)。

7

The water coatings that were saved were divided into 10 flours, which were harvested into a dome-like economy. It's best to put it under the film。

8

Take a piece of tarp and flatten it and wrap it in a piece of soak (figure 1). Close your mouth, don't miss anything, it's confusing, and the result is a bad layer. Put it down when you're done, save 10 minutes。

9

The pasta, which is included in the tarp, is oxen-shaped (figure 1 lengths approximately 18 centimetres) and rolls up and down (figure 2). Be careful of the strength of the face, and do not go back or forth from the middle. Figure 3 is 10 minutes short of completion。

10

A rolled noodle is produced, the mouth is pressed upwards (figure 1) and the scepter is approximately 20 centimetres up and down from the middle (figure 2). And then they roll up and down and put it under the membrane。