The soufflé
By VicentaLakin
940,510 souffles for cooks。
Recipe Recommendations
- medium-gluten flour 100 grams
- fine sugar 15 grams
- lard 45 grams
- ice water 45 grams
- White Shark Low-gluten Flour 96 grams
- matcha powder 4 grams
- Naqiu Zhilin Red Bean Stuffing 300 grams
- Hundred Diamond Salted Egg Yellow of 10
- sweetening
- baking
- several hours
- senior
Steps for The soufflé
1
1 The materials are ready and the oil chamber softened。
2
2. All oil-coated materials shall be placed on the face of the bread machine。
3
Three, a thin membrane can be removed and the membrane covered for 30 minutes。
4
4. All the sodium materials are covered in fragrance for 30 minutes。
5
5. White wine sprayed on the yolk surface and the oven was baked at 150 degrees for 10 minutes to remove the smell。
6
And the bean sands are divided into 30 grams each, with an egg yolk wrapped around it, frozen, easy to pack。
7
Seven, five loose noodles。
8
8 - The bag of oil is covered with casserole and sealed。
9
9- The pasta shall be ovaled and rolled up and down for 10 minutes。
10
Ten, open the noodles and a little longer will be fine。
11
11, 10 minutes from top to bottom。
12
12. Use a knife to ease the pasta。
13
13 will see the side of the layer rushing up, flattening, and condensed into a circle with a cane。
14
14 with frozen red bean pie and a layered bread outside。
15
15. Put the soufflé on cook '9405. The oven is 170o mid-level, 25 minutes long, covered with tin paper midway, and tea is not roasted yellow。
16
Out of the oven and cool。