Souffle
By VicentaLakin
Sour slag and soufflé。
Recipe Recommendations
- Medium gluten flour 180 grams
- lard 60 grams
- white sugar 20 grams
- water 75 grams
- red bean paste 400 grams
- salted egg yolk of 16
- low-gluten flour 140 grams
- egg yolk one
- black sesame a little
- salty and sweet
- baking
- an hour
- senior
Steps for Souffle
1
The oily oily material is mixed into a smooth face, so that it can pull out the film and cover it with laxity for 30 minutes。
2
The sodium is mixed with a razor and the hand is squeezed, the film is covered and the skin is loose
3
Prepare the soybeans, 25 grams each. Today's yolk is fresh egg yolk from a duck egg, which you don't have to process, just use it
4
The soy sauce is covered in yolk
5
Rolling round for backup。
6
The loosely well-oiled tarp is divided into 16 pieces (20-21 grams each) and about 15 grams each (16)。
7
Wrap the souffle into a round oil coat
8
Close your mouth
9
It's like a bull's tongue
10
Shade
11
15 minutes of membrane laxity
12
Get a nice, loose face and press it
13
Open
14
Shade（卷好后再次盖保鲜膜松弛10分钟左右）
15
Both heads fold and fold into circles。
16
Open，放入一份蛋黄豆沙馅
17
Close your mouth
18
Put it in the oven
19
A layer of yolk on the surface and some black sesame dots。
20
The oven is fully preheated at 180 degrees, and the sofa is placed in the middle of the oven, about 30 minutes after the oven
21
Baking white, and soaking scum。Souffle Make Tips
None。