Black gold pine souffle
By VicentaLakin
Black gold yolk looks very luxurious, made of natural ink juice and edible gold powder
Recipe Recommendations
- medium-gluten flour 80g
- fine sugar 15g
- lard 28g
- water 28g
- squid ink 4g
- low-gluten flour 56g
- salted egg yolk of 6
- meat floss 150g
- salad dressing 80g
- Edible gold powder a little
- rum a little
- salty and sweet
- roast
- three-quarters of an hour
- senior
Steps for Black gold pine souffle
1
High white wine is sprayed with salted egg yolk and one minute with a microwave fire。
2
The egg yolk is crushed, evenly mixed with meat pine and salad sauce。
3
It's divided into an average of 10, which is available。
4
Started making oil coats: Chinese powder, sugar, pork oil, water, ink fish in the basin。
5
The mix is even, the hand rubs or the bread machine is rubbing into a state where a thin film can be removed, and the face rolls into a smooth face that is static for 30 minutes。
6
Preparation of souffles: low powder, pig oil, ink juice, and 10 respectively。
7
Take a oil peel and wrap it in the soak and close it down。
8
It's like a cow's tongue. Roll it up and down。
9
Squeeze, stretch, roll from top to bottom, loose again for 20 minutes。
10
The dough is down from the middle, two-directed, and it's covered in pie。
11
Pack in meat pine yolk。
12
Shut up and squeeze it。
13
Send it to the pre-heat oven and it's on fire at 175 degrees for 35 minutes。
14
It's dry, it's edible with gold and rum, and it's painted and decorated。Black gold pine souffle Make Tips
One, the optimal temperature of the opening is no more than 18°C, which must not exceed 28°C, or else it will be mixed, either with air conditioning at high room temperature or with cooling in the freezer in the course of the process; two, the sofa may be properly sprayed on a silica pad in the process, so as to avoid slime; and three, the oil skin and the oil so softness will be consistent, otherwise the skin will break. Thanks for the formula