Bean souffle
By VicentaLakin
The soufflé has now become a daily dessert and, in addition to Mid-Autumn Festival, regular bakeries are also sold. The soufflé in the store is $8.10 apiece, and it's too sweet. Freely paired with their own soufflé materials, with their skin covered in slags, and with soufflés。
Recipe Recommendations
- ordinary flour 150g
- lard 60g
- sugar 20g
- water 60ml
- Low-sugar red bean paste 400g
- raw duck egg yellow of 16
- egg liquid appropriate amount
- black sesame appropriate amount
- low-gluten flour 120g
- salty fragrance
- roast
- several hours
- ordinary
Steps for Bean souffle
1
Let's start with a finished map of the soufflé。
2
The oily materials are all mixed. Scratch your face, and don't rub it out。
3
The oily material is mixed into a tarp. Oil coatings and tarcrete materials are covered with membranes, which are relaxed for half an hour. When it's hot, the soufflés can stick their hands, and they can add some low powder。
4
A raw duck egg may also be taken from the egg yolk in a vacuum package, immersed in edible oil in advance, sprayed with white wine and roasted in the oven for 7.8 minutes。
5
The roasted duck yolk will be cool。
6
And the soybeans that I put in the ready-made low sugared red bean sand, 25 grams, divided into 16。
7
The soybean pie is wrapped in duck yolk。
8
Packed bean soy and egg plating aside。
9
Pack all the stuff in turn, keep the film covered。
10
On average, the tarcrete is divided into 16; it is under the skin。
11
Pick up a tarp and press it, put a soak in it, wrap it in the mouth, keep it tight。
12
Pick up a bag of pasta, flatten it, roll it up, as shown. When they're all ready, they'll be covered with laxity for 20 minutes。
13
Quick, smooth, flat, long, curly。
14
Get all the noodles covered up and let's go again for 20 minutes。
15
Take a noodle, press it in the middle, flatten it in the middle, open it。
16
Pack up the soybean egg tart just finished, wrap it up and shut it down。
17
Brushing egg fluid, sesame. Put it in a pre-heated oven and it'll be up and down at 180 degrees for 25-30 minutes。
18
Eat it while it's hot. It smells goodBean souffle Make Tips
When it's sealed, it can be refrigerated, it can be put up for a week, it can eat skin for three days or it's soaky, it doesn't have to be filmed, and it's good for friends who try first。