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 105g
- low-gluten flour 155g
- ice water 66g
- Red bean paste stuffing 225G
- lard 52g
- matcha powder 8g
- meat floss appropriate amount
- powdered sugar 15g
- sweetening
- roast
- an hour
- ordinary
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。
4
Cover it and put it in the freezer for 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。
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。
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。
26
It'll just be cool when you're done。Tea and souffle Make Tips
1. The text consists of nine, so that there will be nine dinged skins left, two red bean salves if you want to have a roast. 2. When the centre is packaged, 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 be opened with a tin sheet of paper at a speed during the roasting process. 4. When the skin is skin, it is best to have the same softness as the soak, so that the colour of the skin is balanced and it is not easy to break it。