Souffle
By VicentaLakin
I make souffles this time of year, and it's a family thing, and it's a very nice gift for relatives and friends. The soufflé used to be pig oil, but some people didn't like the smell of pork oil, so it's all butter now. But butter is the smell of butter, there's no greasy grub and there's no need for pig oil。
Recipe Recommendations
- medium-gluten flour 75 grams
- corn oil 27 grams
- sugar 8 grams
- water 30 grams
- low-gluten flour 53 grams
- butter 27 grams
- bean paste 150 grams
- eggs one
- salted egg yolk of 6
- black sesame a little
- sweet fragrance
- baking
- several hours
- simple
Steps for Souffle
1
Let's prepare the food we need。
2
Then you rub your face, rub the souffle, soften the butter room until your finger can easily press the finger print, rub it in with a low-banded flour, and split it into a 6-grade reserve。
3
The skins were then rubbed together, the required foods were put together, the hands were rubbed into smooth noodles, which were put aside for a few minutes, approximately 20 minutes, and were divided into 6 equals。
4
Wraps the skin around the tarp, then grows the strips with a crutches, then rolls them up and down, then rolls the rolls up and down with a roller stick, then puts on the rollers for 30 minutes, covering the shampoo in order to prevent the surface of the face from drying, cracking up, taking a loose, nice face, pressing first with the finger in the middle, then pressing both sides in the middle。
5
Then they were pulled open with a cane, wrapped in soybean sand and salted egg yolk, and they kept their mouths closed and were spread over the plate。
6
Take an egg's yolk, mix it up, brush the yolk on the surface of the yolk with a wool brush, and decorate it with a proper amount of black sesame。
7
The oven is preheated, it's on fire, it's on the middle level at 180 degrees for 30 minutes, and it's best to eat when it's hot。Souffle Make Tips
It must have been sore when the oil coats were wrapped up, otherwise the soufflés were prone to confusion, which led to the creation of soufflés that were made without layer or layer. 2. Good yogurts must be covered with filaments to prevent skin drying when they are loose. 3. The soufflés must be quenched, with a little more face on the bottom, or they are prone to cracks and soybean spills. 4. The ovens are different for each individual and the temperature and time are adjusted according to their own ovens to prevent incorrigence or paste。