Souffle
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 200g
- white granulated sugar 20g
- salt 2g
- pork plate oil 80g
- qingshui 100ml
- low-gluten flour 180G
- egg yolk two
- black sesame appropriate amount
- red bean paste 400g
- salted egg yolk of 20
Steps for Souffle
1
Twenty salted egg yolks ready。
2
A 15-minute natural cooling can also be sprayed with high white wine for five minutes。
3
A bag of red bean sand, divided into an average of 20 groups, took a soy sand pack, wrapped in an egg yolk and gathered with the tiger's mouth。
4
It's all done. It's frozen in the fridge. I usually do it one night in advance。
5
The oily material is placed in the basin。
6
We'll start with chopsticks。
7
And then it's a smooth pasta, and it's easier to use a bakery or a cook's machine and a face, and I'm a handmade one, and I'd better pull out the mural, but not as strict as making bread。
8
And get the souffle material ready。
9
It's also made of noodles。
10
The two noodles will be covered for half an hour。
11
Weighted the oily skin first。
12
On average, it's divided into 20 pieces, rounded and covered in a filament。
13
It's also heavy。
14
It's divided into an average of twenty。
15
Take a tarp and flatten it and put it in a tarp。
16
Tighten your mouth。
17
Round it up。
18
Then do all 20 noodles in 15 minutes。
19
Take a noodle and push it up。
20
From the center to both sides, the tongues grow gently。
21
From the edge。
22
In turn, make all 20 noodles and cover the film for 15 minutes。
23
Take a noodle, flattened, shut up。
24
From the middle to the left and the left。
25
This time it's fat。
26
15 minutes to cover the film。
27
Take a noodle and press it in the middle with a chopstick。
28
Round。
29
Twilight into circles。
30
Take out the soybeans, wrap。
31
Close the mouth with a tiger。
32
Round it up。
33
Keep it tight。
34
Make all the soufflés and put them in the oven at 180 degrees。
35
Take two yolks to break up。
36
A coat of egg fluid on the surface。
37
Spray the black sesame。
38
Look。
39
Put it in the middle of the oven, 180 degrees for 30 minutes, watch at the end of the block and cover the top depth with tin paper in time。
40
Time's up
41
Perfect
42
Let's cool it
43
Packing time
44
What a mess
45
It's finished
46
It's finished
47
It's finished