Red soufflé
By VicentaLakin
I've always liked Chinese soothing, especially the screech oil made out of it, the layer of brittle, the slag. Net red bean milk for the pie. It's not too oily to stop。
Recipe Recommendations
- medium-gluten flour 160 grams
- powdered sugar 24 grams
- lard 56 grams
- water 16 grams
- you su appropriate amount
- low-gluten flour 112 grams
- stuffing appropriate amount
- Hokkaido red bean milk 320 grams
- white sesame small amount
- egg yolk liquid appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Red soufflé
1
Piggy oil, flour, sugar powder and water are placed together in a bakery, rubbing for 20 minutes to membrane。
2
Flour is mixed with pig oil and the weather is put in the freezer。
3
The lids are covered in oil for 30 minutes。
4
The oil is divided into 16 balls each。
5
Put the tarp in the centre of the garter and squeeze it like a cage。
6
The pasta is wide open, it's vertebrate, and it's better if it's longer。
7
And then it rolls up and down。
8
Cover membranes and rinse membranes for 20 minutes。
9
Open it again, roll it up and hold it for 20 minutes。
10
It's an average of red beans in Hokkaido。
11
It's a circle, thinner edge, and it's in the middle。
12
Wrap it down。
13
It's a tortilla. Put it in the grill。
14
Three strokes of the knife's surface and a glass of yolk, which should have been sesame。
15
The oven was preheated 175 degrees 20 minutes。
16
Fresh out of the oven。
17
The skin is sweet, the heart is soft。