Souffle
By VicentaLakin
In mid-autumn, you have to make a souffle with your own hands, and the other moon cakes aren't very good
Recipe Recommendations
- flour 620g
- water 250g
- white granulated sugar 110g
- lard 190g
- salted egg yolk
- cooking wine appropriate amount
- red bean paste 3 packs
- Earth eggs
- sesame appropriate amount
Steps for Souffle
1
The egg yolk is about three minutes in advance
2
The oven is preheated 180 degrees early, put in salted egg yolk, baked for about six minutes. Don't bake all the oil
3
Add oil to a large basin, sodium to another medium basin, rubbing them into smooth noodles, other materials are prepared for backup, and two pieces are covered for half an hour
4
The lax pasta, which is called the weight of the pasta, the amount of the pasta, the amount of which is divided into 48, is the weight of a souffle
5
Take a tarp, flatten it with your hands, put it in the middle
6
Keep your mouth shut and shut down
7
Pack all the tarp in turn
8
Pick up a little potion of oil, put it up, put a little flattened with your hands, and then grow up with your tongue, as shown
9
Then they roll up and down, and shut up. Side
10
Then do all the little things, and then the first roll will be ready, and the skin will be protected from dry skin in the bag, and then the second
11
Take a little potion, seal it up, put your hands down a little bit
12
Then you grow up with your tongue, like the first roll, roll it up and down, put it on the side, and then do all the little things, and put on the bag for 15 minutes
13
When the noodles are loose, pack the soybeans, get the right amount of red soy sand, round and flatten, put the yolk in the middle
14
And wrap it up
15
Pack all the soybeans in turn. It's almost time to prepare the sofa
16
Take the little potion, press it in the middle, squeeze the two heads in the middle, as shown
17
And then he'll flatten it with his hands, and he'll be round, and he won't be too thin to wrap it
18
Two hands in pair, push the skin up slowly with your right hand, then tighten your mouth and squeeze it out
19
And then I'll put the souffle down, and I'll just round it up a little bit with my hand, as shown
20
Let's do a plate, 150 degrees in the oven, three yolk
21
I'll do it twice. It'll look good, then some sesame
22
150 degrees, cycle fire, in the lower part of the oven, for 30 minutes, as shown, it's done. It's very good, it's good, it's good, it's good, it's good, it's good