The soufflé
By VicentaLakin
I can make 20
Recipe Recommendations
- medium-gluten flour 200 grams
- lard 70 grams
- water 90 grams
- fine sugar 30 grams
- low-gluten flour
- purple sweet potato powder 24 grams
- salted egg yolk of 20
- Naqiu Zhilin Red Bean Stuffing 1 box
- chestnut stuffing 1 box
- salty and sweet
- baking
- several hours
- ordinary
Steps for The soufflé
1
The materials are ready and the butter room is softened, so the pig oil is no longer needed。
2
All the oily material was placed on the face of the bakery。
3
Just rub the film out. Roll the cap to keep the film loose for 30 minutes。
4
The oily material is mixed into a group, which covers the membranes for 30 minutes。
5
Salted egg yolk starts with a glass of white wine。
6
It'll be added to the Long Emperor's oven at 140 degrees and baked for 7-8 minutes. Take out the cool backup。
7
Red bean pie and chestnut pie split into 30 grams, with salted egg yellow spare。
8
The oil coatings and the tarcrete are divided into 10 pieces。
9
We're going to pick up the tarp and wrap it up。
10
Open the face of the face to the tongue。
11
From top to bottom, the membranes are lax for 15 minutes。
12
It's a nice, loose roll, and then it's flattened, and it's longer than a cane。
13
From top to bottom, close the seal。
14
Cut through the middle with a knife, cut the face up。
15
Squeeze, tumble into circles。
16
The inside of the bag, the layered side, the outside. Make sure it's closed。
17
Put it in the oven。
18
The long-haired oven ovens start the bakery mode, two-storey co-weave, 160 degrees, 25-30 minutes。
19
Get out of the oven and cool off。The soufflé Make Tips
Ordinary ovens can bake at 170 degrees。