Souffle
By VicentaLakin
The souffles are traditional Chinese pastries made of flour, pig oil, salty yolk, etc. In recent years, the soufflés have become a net red product as their use has escalated
Recipe Recommendations
- medium-gluten flour 200 grams
- powdered sugar 35 grams
- lard 35 grams
- warm water 90 grams
- red bean paste 400 grams
- salted egg yolk of 16
- white sesame appropriate amount
- rice wine appropriate amount
- eggs a
- salty and sweet
- roast
- several hours
- senior
Steps for Souffle
1
Put salty yolk in the steam pot (about 10 minutes) and spray a little bit of rice on it
2
The bean sand is wrapped in salted yolk. It's about 40 grams
3
I'll just have the pie
4
I'm going to mix the water-oiled material completely
5
Slippering can pull out the film
6
Combination of sodium material evenly
7
The oil coats and the souffles are divided into 16 equals, each covered with a 15-minute cooling room
8
And the soybean yolk is 16
9
I've got a tarp in my skin
10
It's a circle
11
♪ With a big tongue ♪
12
From top to bottom
13
After that, cover the film and put it in the freezer room for 20 minutes
14
Once again, pull out the face, flatten, grow up with your tongue, this time as long as possible
15
From top to bottom
16
Cover it up and put it in the freezer for another 20 minutes
17
Take out a loose soccer
18
Push
19
It's made of round noodles, wrapped in soybean sand
20
Rounded up, sorted out, and then put on a grill with oilpaper. Move
21
Brush the whole egg fluid
22
Spill the white sesame and press it a little, so it doesn't fall off
23
10 minutes preheat in the oven, soufflé, medium, 170 degrees, 30 minutes roast
24
It's coming out
25
Smells good
26
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