Souffle
By VicentaLakin
The son says there's still a taste in his mouth。
Recipe Recommendations
- ordinary flour 260g
- lard 100
- white granulated sugar 20g
- warm water 80g
- eggs of 2
- black sesame 20g
- bean paste 250g
- salted duck egg yellow of 24
- low-gluten flour 220g
Steps for Souffle
1
Prepare your food。
2
The salt duck egg yolk set the oven on fire for three minutes at 180 degrees。
3
The skins, the foods of the soufflés, are divided into groups, the soaks are difficult and can be warmed up with a little bit of oil, and they are covered with a shampoo for 20 minutes。
4
I bought a little soy sauce and I added ordinary flour (i.e. no sticky hands) and divided it into 24 agents。
5
Put the bean salve on the bag and round the egg。
6
The oil coats are divided into 24 agents。
7
Put the oil coat in a soak。
8
It's all covered with a 10-minute awakening film。
9
Take a noodle to the tongue。
10
We'll roll it up and down and cover it up for 15 minutes。
11
Take a noodle and flatten it from the top down。
12
It'll be in a cow's tongue, and it'll be covered with a film for 15 minutes。
13
Whether a pasta is taken from top-down flattening to a round pack of soybeans and eggs。
14
They're all wrapped up in the oven, they're two eggs in the bowl, they're scattered, they're brushed twice on the noodles, they're covered in black sesame, they're preheated at 180 degrees in the oven for 30 minutes, they're out of the oven, they're brushed with egg fluid, they're in the oven for 15 minutes。
15
Time to take out。