Red soufflé

1

Prepare a variety of food items, and the butter cut small pieces soften at room temperature。

2

First red bean pie: wash the red bean, double the water, pour it into the electric pressure pan, and choose the soybeans program to boil. If there is no electric pressure cooker in the home, the red beans can be immersed one night in advance and cooked with iron。

3

Boiled red bean purified soup juice, smoothed with white sugar while it was hot。

4

Put the smelly red beans in the cold and squeeze them with your hands into a ball of 25 grams。

5

Skin: Cut the butter, soften it at room temperature, mix it with frosting and salt, and send it to a slide state with an egg-cutting device。

6

Add egg fluid, stir up to full integration, without water oil separation, and sift into low-banded flour complexes. Eggs are better room-temperature than those just extracted from refrigerators, which are easier to mix with butter. In the absence of low-strength flour, it is also possible to use ordinary flour (straw flour)。

7

We'll put the mask on it for 10 minutes. At the same time, the pre-heat oven, with a fire of 180 degrees and 10 minutes。

8

Next, we'll split the dough into 25 grams, and then we'll fold it into pancakes and put the red beans in the middle. I use a parchment ratio of 1:1, which can also be changed to 4:6。

9

Like a bagel, it rotates up, presses the skin, closes the mouth and wraps it into a ball。

10

Model: Put it in an elliptical mould, evenly and softly on four sides, so that the surface is flat and the surroundings are fully bound. The molds don't have to be painted or attached. The baked product will be smaller than the mold, and it will be easy to disfigure。

11

Baking: Put the mold in the grill, then put it in the middle of the pre-heated oven, with a 180-degree and 15-minute roast. The specific time and temperature shall be adjusted according to the size of the mould and the actual temperature of the oven。

12

Demo! Demo! Demo! Demo! Take a look, the skin is thick and even, the spices are slag. The sweet taste of red bean powder inside is delicious。

Red beans should not be too softly boiled to lose the taste of particles. But let's not be too hard. It's easy to pierce the skin. You can take a cooked red bean with a fingertip, and you can crush it a little hard. 2. Red bean soup must be purified, otherwise the coat of skin will swell in the baking if the pate is overdone. Red bean soup that is leached can be used to cook rice or to drink sugar. Sugar in red bean bean pie is to be added in fractions, each time it is to melt and the next time it is to be added. It's almost as good as a taste, depending on the population. 4. Cutting frozen and stored butter into small blocks makes it easier to soften it to the point where the finger will have holes. Don't turn butter into liquid, it'll affect the soothing. 5. Butter does not need to be overstretched and smoothed. Salt is added to control the expansion and deformation in the baking. 6. The red soufflés shall be sealed to protect themselves from the tide. It can be kept for three or five days at constant temperatures, and the freezer will be fine for a week. But I've done it and I've eaten it all. It's been three or five days。