Gold and sand souffle
By VicentaLakin
I love Chinese snacks, I've made good meat souffles, and the second brother's prices have been too high recently, even for pork oil. This time, the vegetable oil tablets, which tasted healthier, tasted salty, full of casseroles, a great deal of satisfaction, and grown-ups liked it, with a weight of nine, which could be doubled。
Recipe Recommendations
- low-gluten flour 90 grams
- medium-gluten flour 75 grams
- corn oil appropriate amount
- water 35 grams
- fine sugar 10 grams
- flour appropriate amount
- salted egg yolk of 6
- meat floss 90 grams
- egg liquid appropriate amount
- black sesame appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Gold and sand souffle
1
Put corn oil, flour, sugar and water together in a bakery, rubbing for 20 minutes to membrane。
2
Concurrently, souffles are made, flour is mixed into corn oil, and the weather is put in the freezer。
3
The lids are covered in oil for 30 minutes。
4
The soaks and oil coats are divided into nine balls each。
5
Put the tarp in the centre of the garter and squeeze it like a cage。
6
Keep covering it for 15 minutes。
7
The pasta is open, vertebrates, and a little longer is better, and then it rolls up and down. Then stay awake for 20 minutes。
8
Put the hot salted yolk in the oven 135 degrees 12 minutes。
9
Break the yolk。
10
Plus meat pine and corn oil, it's evenly mixed, it's pap. A twenties。
11
Open it again, roll it up and hold it for 20 minutes。
12
Take a noodle and press it with your thumb in the middle。
13
It's a circle, thinner edge, and it's in the middle。
14
Wrap it down。
15
Put it in the oven and press it gently。
16
Sesame with egg fluid。
17
Put in a preheated oven, 170 degrees and 30 minutes。
18
Tasty enough to kill 18 blocks of a meat muffin。