Souffle
By VicentaLakin
As they say, the heart of beauty is all. Especially when art and food are combined. And I can't be free of it. Every time I see beautiful food, I get poisoned, I have to try it, and this time I'm trying to make a souffle. The souffle is a traditional soccer, made out of watery oils and sockets, which, after blowing up, spread out into the soccer layer, which is like an open lotus flower. What I'm doing today is not very good. The souffle is coming up and it's forming petals, but the temperature of the oil and the timing of the blast have not been controlled, causing some confusion in the souffle, and the petals have blown out little bubbles. But for the first time, it's as if I've been able to record it for a second. I'm using a little souffle, but unlike the general soccer, I don't have to rub the oil out, I don't need to wake up, and I save time. This soothing method also applies to the making of Chinese soothings such as soufflés and fresh meat mooncakes。
Recipe Recommendations
- medium-gluten flour 55 grams
- red rice flour 1 Dian Dian
- powdered sugar 10 grams
- lard 15 grams
- boiling water 23 grams
- low-gluten flour 45 grams
- coconut 25 grams
- butter 15 grams
- sweetening
- fried
- an hour
- divine level
Steps for Souffle
1
Make the pie first. Coconuts, butter, sugar powder are evenly mixed in bowls and squeezed into five pellets。
2
Do the tarp. Flowing flour, red flour, sugar powder, evenly mixed in the bowl, pouring into the flour with 23 grams of water, mixing it in the form of chopsticks or razors, rubbing it in the palm of the hand on the board, rubbing it into a smooth face without covering it. I'm wearing a bowl。
3
Scratch. Low-banded flour and pig oil were thrown on the board, with palm pressure, pig oil and flour, and scraped plates were used to shovel the flour back, sowing the soak. The softness of the tarp is similar to the softness of the tarp, and if it is hard, add more oil or soften the noodles with the hand, and if it is softer with flour or cold storage, it makes them hard。
4
Both the pelts and the soufflés grow in five equals, and the membranes are emptied。
5
Pick up a tarp face, squeeze it into a little bowl and put it in a soak。
6
Use the mouth of the tiger to keep it wet. It's almost as good as making soup, and the baby who doesn't has to look at the soup twig in "The Night of the Night."。
7
Take out a lasagna, and flatten it with the palm of your hand, then turn it into a cow's tongue, and be careful not to squeal, lest it break。
8
The long skin, as it is, is still covered with the skin. The first 30% off。
9
Take out the face after three folds, or do you have to do it gently
10
A second triangulation will remain in place until the full face is completed。
11
The second three-turned face came out big and put it into a coconut plume。
12
Or the tiger's mouth。
13
Cut three mouths with sharp blades, so deep as to reach the material, and the poaching seed is ready. I used a double blade。
14
The pot is filled with large amounts of non-coloured vegetable oil. The amount of oil is used to inundate the well-established sofa embryos. The temperature rises to about 120°C. It is carefully placed in the souffle embryos, blasts into the souffles, forms like petals, touches the petals with chopsticks, and uses a leaky spoon to extract the tar。
15
The fried sofa put oil on the kitchen paper。
16
It has been too long, some of the petals have fallen, others have gone too far, and bubbles have risen, allegedly due to the fact that the oil skin is too wet, and next time it is reduced。
17
You can still look at the face. It's just a little messy. It's still the best way to look。Souffle Make Tips
1 Water oil coatings, although not filmed, are also coated into surface smooth noodles. After each step has been completed, the membrane protection should be covered. 3 The temperature of the oil at 120 °C begins to enter, and the temperature of the small fire may rise at a time when it rises above 140 °C. The temperature of the fire is reduced to 120 °C and the temperature of the fire rises。