The pine souffle
By VicentaLakin
I didn't want to make a moon cake for the Mid-Autumn Festival, and then the stove got robbed, and there was a queue waiting for soothing. Wait for my batch to make it. Hey, hey, hey, but I always thought it would be better to teach people fish than to give them fish, to learn the true skills of making yolk. It would have been better if I had made a nice and delicious meal. It's hard, it's hard, it's hard, it's hard, it's hard, it's complicated, it's really hard, just follow the recipe, just follow the steps. What's better with flour? Most of the formulations were made with medium-weeded flour, which was slightly altered this time, with high-weed flour and low-weed flour. It's not easy to mix, and it's more operational. There has always been a strong preference for the use of dragonfish to bake flour, both high- and low-strength flour, which is imported wheat flour, which is of better protein quality and which is highly stable. It's softer to make bread, cakes can't fall back and taste good. For bakers, flour is important. Let's do this together. It'll definitely surprise your family and friends because it's really good. Today's soufflé is different from our usual default soybeans, with no soy sand, with meat pine, and tastes different。
Recipe Recommendations
- Arowana flour 200 grams
- water 80 grams
- lard 75 grams
- white sugar 10 grams
- Arowana low-gluten flour 140 grams
- meat floss appropriate amount
- salted egg yolk appropriate amount
- salty and fresh
- roast
- several hours
- senior
Steps for The pine souffle
1
Prepare materials。
2
Put yolk in a small bowl, get a little wine, and the cage's fertilized。
3
Needed high powder to put it on the mat. It's very convenient to go straight on the mats with the scratch and the face. The goldfish bakes fine powder, and the milling process is extremely fine, preserving as much as possible the seed of wheat, the scent and nutrients。
4
Put the pig oil on it and then add water and flour, with some water to adjust it, because flour can be so absorbent that it is not too wet or dry. I'm not sure I'm going to be able to do this. It's rougher when you wake up。
5
And then we'll wrap it up and wake up. It's better to be in groups。
6
On average, the waking pellets and the souffles are divided into 22 pieces, described in the kitchen。
7
It is then covered with oil, covered with sodium, covered with as much as possible evenly as possible, and sealed in its mouth. Rolling circle is available, and all operations are performed in a timely manner in order to cover the skin film to prevent the noodles from drying。
8
Put the wrapped noodles on the tongue。
9
Roll it up for backup。
10
They're all curled up, covered with a shampoo, awakening for 10 minutes。
11
And then you turn the rolled noodles back on the growth strip。
12
Roll up the spare, and make sure you're covered。
13
It's a very good egg yolk and meat pine
14
It's made up of egg yolk size。
15
Take a good roll of noodles, press it in the middle, then squeeze it in the middle。
16
Then he was smitten, thin in the middle。
17
Pack it with yolk。
18
When packed, you can squeeze it slightly, brush the egg fluid, put the sesame on the oven and set it at 190 degrees in advance。
19
It's in the middle, about 25 minutes, and it's ready when the color is satisfactory. Time and oven temperature are used only for reference purposes, using their own home ovens and checking on their temper。
20
When you're out of the oven, you take it easy and don't break it. It's totally cooler and better to eat. The sense of achievement that can be used to make a snack like this can explode, and it's particularly good to give people away。