Souffle
By VicentaLakin
The soufflé is a traditional national snack and one of the hottest pastries of the time. Purely handmade, of fine quality, unique taste, and very sophisticated in material use. I have adopted a non-striped tradition of a combination of soybean oils, and those who do not like pork oils can be replaced by an equivalent percentage of clarifying butter。
Recipe Recommendations
- medium-gluten flour 150 grams
- low-gluten flour 50 grams
- powdered sugar 20 grams
- edible salt 2 grams
- lard 80 grams
- hot water 60 grams
- cold water 50 grams
- red bean paste 500 grams
- salted egg yolk of 20
- corn oil appropriate amount
- egg yolk the 2
- black sesame appropriate amount
- salty and fresh
- baking
- several hours
- senior
Steps for Souffle
1
I was lazy, I didn't go to the market to pick out duck eggs, I bought them directly, and I covered them with oil for an hour。
2
The oven is preheated at 180 degrees, and the salted egg yolk is put into the oven。
3
It's 180 degrees up and down, 5 to 8 minutes in the middle, until the yolk skin is oily, so it's half ripe, and the extra temperature of the grill will make the yolk ripe。
4
Red bean sand is divided into 20 small pieces of approximately 25 grams each。
5
Wrap the ripe yolk into red bean sand。
6
Seal up the red bean and egg yolk, and put it in the freezer, so the material will be stronger and better wrapped。
7
(a) To pour all the oil-coated powder into the mix bowl, 2. to mix the pig oil with the hot water hand-pumper, 3 to pour the mixed pig oil into the pre-prepared powder, adding two-thirds of the cold water, and the flexibility of the hand, i.e. the smoothness of the face。
8
The cooks in the house can use the machine, I like to rub their hands, we can fall on the board, we can open our hands, we can see the face, but we don't even have a single piece of the city, we don't have a large sheet of film, and we're holding the oil skin in a 30-minute seal。
9
Then do the souffle。
10
Scratches for low-banded flour and room temperature softened pork oil。
11
Then you warm your hands and soften the pig oil so you can mix it with flour。
12
On average, 20 ounces of tarcrete, 18 grams of oil, and 12 gramme, are just as small。
13
You can guarantee that every single one will be enough。
14
And then we're all rounded up, wrapped in the skin, and we're about five to eight centimetres softly with the skin, and then we're gonna roll it up, and we're gonna have 15 minutes of lacerations。
15
After the second roll, which is about 10 to 12 centimetres in length, it's not too long, or it's easy to break the soak. It's two times, it's one level, it's 30 minutes, and it's gonna have to be fully relaxed so that the wrapping is not broken and the face is sufficiently extended。
16
For the second time, the tumbled pasta, tumbled into thin slices, put it out of the fridge and took out frozen red beans, and wrapped it up。
17
When all of this is wrapped up, it lasts for about 15 minutes, so that the tarcrete can be relaxed, stretchy, and not too open when baked, and so that the frozen material can be restored to the greenhouse, otherwise the hotness and condensation can also explode easily。
18
Brushed egg fluids, covered with black sesame and decorated, with 30 minutes of fire at 180 degrees。
19
My formula is 20, which needs to be baked two times, uncooked souffles, which need to be covered in a film waiting to prevent the skin from killing。
20
The finished product。
21
The finished product。Souffle Make Tips
The proportion of water in the formulations is adjusted to its own reality, since different brands of flour and water use are different. I forgot to film it, I fell a few times on the board, and my hands slowly spread into thin membranes. No yogurt, no yogurt, no yogurt, but it's brushed when it's baked, or the yogurt will end up with dense cracks。