Butter souffle
By VicentaLakin
It doesn't feel like it's butter, so I'll have a butter version today. The sweets of the soybeans are fragranced with salted yolk, guaranteed to fall in love once. Zenium
Recipe Recommendations
- medium-gluten flour 150 grams
- butter
- water 60 grams
- sugar
- low-gluten flour 120 grams
- bean paste appropriate amount
- salted egg yolk
- egg yolk two
- black sesame appropriate amount
- salty and sweet
- baking
- an hour
- simple
Steps for Butter souffle
1
150 grams of barbed flour, 60 grams of water, 30 grams of sugar, 50 grams of butter to a smooth noodle, 30 minutes of flavour
2
120 grams of low powder, 65 grams of butter mixed into soaks, so that flour doesn't have to be overstretched
3
A little bit of white on salted egg yolk
4
The soy sauce splits into 28 grams each and wraps in the roasted yolk. Beans. Internal
5
Split loosely into 23 grams of oil and 14 grams of oil
6
Pack the tarp in the skin and wrap it up
7
Take the first bag, and turn it into a cow tongue
8
From top to bottom, keep your mouth shut and cover it with a membrane
9
When the laxity is over, then the first cow tongue will be taken, starting from the top down, closing down, covering it with a skin-covered film for 15 minutes
10
Then you squeeze both heads together, and you'll be soothing
11
Wrap it up with ready soybean egg
12
Wrap it up in the oven and brush it twice
13
Spill black sesame on the surface and burn 170 degrees in the oven and preheat 180 degrees
14
We'll put it in the oven when it's hot. Fire 170 degrees. Fire 180 degrees 30 minutes
15
Ha-ha, time's up. Watch the fire temperature. It's too highButter souffle Make Tips
There must be less lax steps, or the souffles you make might not be enough. The process of laxity is covered with a skin-covered film to prevent the surface wind drying, leading to the roasting of each oven with a different temperature, probably 180 degrees, depending on the temper of its own oven. Finally, I hope your share will make you a delicious souffle