Potato pine souffle
By VicentaLakin
Recipe Recommendations
- high-gluten flour 120g
- low-gluten flour 120g
- lard 70g
- salt 2g
- sugar 24g
- water 115g
- mochi 170g
- meat floss appropriate amount
- salted egg yolk 10g
- Low-sugar bean paste 300g
- salty and sweet
- roast
- several hours
- senior
Steps for Potato pine souffle
1
oil coatings: 120g high-weather flour, 120g low-weather flour, 24g sugar, 2g salt, 70g pig oil, 115g water. and become smooth noodles。
2
soufflé: low-banded flour 180g, pig oil 90g. scratch it with a razor, then even with your hand, and put it in the fridge。
3
Repeatedly polished and saved the oily skin. It pulls out resilient film。
4
ten (17 g) salty yolk high white. the oven is preheated at 140 degrees, mid-level, baked for 15 minutes。
5
refrigerator takes out pre-finished potatoes. formulas: 65 g of rice powder, 10 g of corn starch, 140 g of milk, 15g of sugar even, evaporation of upper cages (color turned to milk yellow), 10 g of butter evenly added to the table, radish or cooking machine to be mixed repeatedly, placed in freezer and used overnight。
6
boiled salted egg yolk half-open, weighing 7-8g. potatoes are divided into eight grams, soybeans into 15 grams, and meat is lax。
7
The potato stand is covered with egg yolk, rolls in a meat pine and presses with your hand. The bean sand is flattened, the meat pine ball is pumped out of the air as much as possible, the right and the right hand are staggered, and the palm is solid。
8
the oil coats were divided into 20 agents. the tarp is divided into 12 g-weight agents。
9
Pumping oil, putting it in the soak, moving it up using the left-handed tiger mouth, draining out the air, so that the interface is tightened and placed down into the disk. I'm gonna cover the entire membrane。
10
Take loosely good agent long stripes. From top to bottom. Ordered。
11
The interface is flattening up. Roll up. Ordered。
12
The interface is up, and the middle presses, folds the left and right sides inwardly. Open up, put the material in. Use tiger mouths to push up the air out。
13
Keep it tight. Prevention of roasting。
14
All done. Two rounds of egg yolk. Spray the black sesame。
15
fire in the oven, 190g preheat, mid-level, five minutes to bake! note: in five minutes, turn 170 degrees and bake for 25 minutes, and close the fire。
16
70g soufflé just fine。