Milky chestnut souffle
By VicentaLakin
Of course, you have to put sweets on the fragrance。
Recipe Recommendations
- peeled and cooked chestnut 400g
- light cream 200g
- brown sugar 60g
- butter 40g
- medium-gluten flour 140g
- water 70g
- lard 30g
- sesame oil 15g
- low-gluten flour 100g
- sweetening
- roast
- several hours
- ordinary
Steps for Milky chestnut souffle
1
The chestnuts were placed in the break-wall machine and made mud。
2
Chestnut mud pours into a non-cooked pot, fire slows, I fired for 30 minutes。
3
Fire into a band, then. No more sugar and oil for the whole trip, because it already has。
4
In the bowl, the skin is covered, covered, ready for use。
5
The oily material weighs。
6
Back up。
7
Oil coating material is weighed。
8
Noodle nests, water, mixing。
9
And make noodles. This pasta is starting to stick a little bit, and it's not sticky anymore。
10
chestnut pie, 30 g, 12, round。
11
The soaks and the surfaces are divided into 12 equals。
12
Take a tarp, pack the soak。
13
Quiet。
14
Tilt up。
15
Stand up again。
16
The growth strip。
17
From top to bottom。
18
Put it loose for 10 minutes。
19
Take a face, open up。
20
Wrap in the heart。
21
Tighten up with the tiger's mouth, and get the bottom of the pie。
22
Press it, it's a pie。
23
First plate, eight, oven, 200 degrees, 10 minutes。
24
10 minutes, turn over, and 10 more minutes。
25
There's four left. Take my little stamp. We'll put some water on it, then we'll burn it。Milky chestnut souffle Make Tips
Don't spill the souffle. When you're skinned, be gentle。