Color spiral
By VicentaLakin
It's red, color-colored screws, and it's just a touch, but it can be done at home. The chef who recently started helping me clean up my noodles, slowly and slowly, was successful and very impressive。
Recipe Recommendations
- medium-gluten flour 210g
- low-gluten flour 70g
- powdered sugar 30g
- lard 120g
- ice water
- Low-sugar rose bean paste filling 1 Pack
- salted duck egg yellow of 24
- rum a little
- fruit and vegetable powder 20g
Steps for Color spiral
1
Prepare the food, call it resupply。
2
PART A MATERIAL WAS ADDED TO THE CHEF ' S FACE BARREL。
3
Start the cook machine to form a face that can pull out the film。
4
The film is then placed in a freezer。
5
PLATE B FLOUR INTO THE EGG BASIN, MIX IT WITH PORK OIL, MIX IT WITH CHOPSTICKS, AND THEN CRUSH IT WITH A RAZOR。
6
They were divided into four pieces, each with five grams of fruit and vegetable powder, and the pressure was evenly flat, turning into four pieces of souffle with colour。
7
We'll seal up the freezer with a membrane。
8
Put the oiled salted egg yolk and the rum down to the grill。
9
It is then sent to the middle of the oven, where the fire is 170 degrees 6-10 minutes up and down, where the egg yolk surface is oily, so it's half ripe, and then the yolk is cooled on the grill。
10
Take out the combed noodles and the souffle, all divided into 12 copies。
11
Packed in the skins of the oil in pieces, so that it is sealed in the course of the process to keep it wet。
12
Take out a noodle, squirm, squirm, squirm long, not long, about 20 cm。
13
From top to bottom。
14
Keep your mouth shut, cover your film and relax for 15 minutes。
15
Take out a nice, loose pasta and squirt it up。
16
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. "If you find the face a little skin, you can put some pig oil on your hands."
17
It's still up and down。
18
And then it's still covered with a filament, loose for 15 minutes。
19
When the pine noodles are in, the salty yolks are wrapped in soy sauce。
20
Then we cut it from the middle of the loose, cut it in half on average, and cut it quickly, so that it will be smooth。
21
Helix is down, heel is up, heel is flat. (Stick up, you can see a circle of screws)
22
Then turn over, and lightly flatten it with a cane, then avoid the central position and make a little thinner around it。
23
Pick up the skin, put it in the center, put it in the bagel, and the tiger's mouth is stuck, closes it up, flattens it down。
24
When all of this is wrapped up, it lasts for about 15 minutes, so that the tarcrete can be loose, stretchy, and not too open when baked, and the other is to restore cooled material to room temperature, otherwise the heat is equally easy to burst, at which point the oven starts to warm 180 degrees of fire。
25
Send it to a pre-heated oven and bake it in the middle of a 180-degree fire for about 25 minutes。Color spiral Make Tips
1. It is normal that the edges of the plume are wet when the yolk is hot, and that salty yolk with a white heart is normal, with room temperature placed for one or two days, good-quality yolk, and the white heart part automatically becomes unwhite. 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。