Potato souffle

Recipe Recommendations

• medium-gluten flour 27 grams　
• warm water 13 grams
• lard 9 grams
• powdered sugar 6 grams
• low-gluten flour 20 grams
• purple sweet potato powder 5 grams
• salted egg yolk the 2
• red bean paste 25 grams
• bailianrong 25 grams
• white rum a little
• corn oil a little

• sweetening
• roast
• an hour
• simple

Steps for Potato souffle

1

(a) Flour flounders: 27 g of condensed flour, 6 g of sugar powder, 9 g of pig oil, 13 g of warm water; souffles: 20 g of condensed flour, 5 g of potato powder, 12 g of pig oil; internals: 2 brackish eggs, a small amount of platinum wine, a small amount of corn oil, 25 g of red bean sand, 25 g of white Lotus

2

The egg yolk is added to the pot, the gallham and corn oil is made for half an hour

3

Oil platinum production: a small group of flour, sugar powder, pig oil, a warm water platinum, and a long membrane

4

Scratch the face, cover the film, and the room warms up for 15 minutes

5

Potato soufflés: after having been evenly mixed in the pots with low-strength powdered, purple powdered powdered with macaroni, squeezed in groups (with other powdered powders such as tea powder, red chord powder, pumpkin powder, etc. as souffles)

6

Inner packaging: 25 g of bean sand and beryllium per ball, and salted yolk per soy sauce

7

Squeeze the potato soy sauce into the oil skin, squeeze it in, and rip it open, about 12 centimetres long and 8 centimetres wide

8

Roll up again, open again, about 20 centimetres long, seven centimetres wide, roll up again, and cut in half

9

Cut off the posterior, light pressure on the lasagna, to about 8-9 cm in diameter

10

I'll wrap it up in soybeans or white-leaved platinum

11

The Fong Tai oven chooses the normal baking mode of 175°C, which is ready for 30 minutes

12

The homemade red sweets, "Vioc Souffle" , the lascivious soy sauce, the softness of the somber, and the simpleness of the somber

Potato souffle Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes