Tea and souffle
By VicentaLakin
The taste of tea and the colours, especially with red bean sand, is the perfect combination in my mind. Isn't this mid-Autumn? Bring in a swirl of tea and red bean sand, and that layer of snails is a lot of sucking。
Recipe Recommendations
- medium-gluten flour 105 grams
- low-gluten flour 120 grams
- lard 62 grams
- ice water 66 grams
- powdered sugar 15 grams
- matcha powder 2 grams
- Red bean paste stuffing 225 grams
- meat floss appropriate amount
Steps for Tea and souffle
1
Prepare the food, call it resupply。
2
PART A MATERIAL WAS ADDED TO THE CHEF ' S FACE BARREL。
3
The three-minute start-up of the cooker's machine 1 to slow the whole food mix and then a little speed up to about 10 minutes in the fourth class to the extent that the face can pull out the film. (Each chef has different power, data only for reference, but the screwdrivers must pull out the film
4
The film is placed in a freezer (about 20 minutes)。
5
PLATE B FLOUR WITH TEA POWDER INTO AN EGGBASKET AND ADD PORK OIL WITH CHOPSTICKS。
6
Scratches were then used to press into groups, and the freezer was sealed with protective film。
7
the combed pasta and the tarcrete, of which the tarcrete is divided into about 30 g of small agents each, and the tarcrete is divided into about 20 g of small agents each, should be just nine. i'm gonna cover it all
8
the red bean sand is divided into 25 g each, with nine copies ready, and 18 copies if all the skin is wrapped。
9
• Packed in the skins of the cleavages, so as to keep the skin wet during the process。
10
Take out a noodle and flatten。
11
It's a little long, not too long, about 20 cm。
12
From top to bottom。
13
Keep your mouth shut, cover your film and relax for 15 minutes。
14
Take out a nice, loose pasta and squirt it up。
15
Once again, when the skin is long, the scepter leans on the left side of the scepter and turns the right side, so that the width is even, and the level of the soothing is better. "If you find the face a little skin, you can put some pig oil on your hands."
16
It's still up and down。
17
This is a relatively flat layer of good noodles, and then it's still covered with a membranes and laxity for 15 minutes。
18
The loosely lacerated face is cut in half from the middle, and the cut is fast, so the cut is smooth。
19
Helix is down, heel is up, heel is flat. (Stick up, you can see a circle of screws)
20
Then turn over。
21
Slightly flattened with a cane, then avoided the central position and leaned a little thinly around it。
22
Pick up the skin, put a little pine in the center, put a little red bean sand in it。
23
Like the way the moon cakes are, the tiger's mouth is stuck, it's a little close, it's a little flattening。
24
When it is all packed, the oven has a fire of 180 degrees and 200 degrees preheat, and it also needs a protective film when waiting for it。
25
Put it in a pre-heat oven and make it for about 25 minutes. The time and temperature of the oven is for reference, and everyone has a slightly different temper
26
It'll just be cool when you're done。Tea and souffle Make Tips
One, nine in the text, leaving nine soothing skins, two red bean saps if you want to bake one. 2. When the centre has been otherwise wrapped, adjustments may be made as appropriate. 3. If the oven is small, it is too close to the heating tube to be overcolored and can open the door with a tin sheet of paper during the roasting process. 4. When the skin is skin, it is best to have the same softness as the soak, so the colour of the skin is balanced and it is not easy to break it. If room temperature is too high, do it in the air conditioning room