Pumpkin coconut souffle
By VicentaLakin
Recipe Recommendations
- pumpkin 500 grams
- fine sugar 60 grams
- salt a little
- corn starch 12 grams
- milk powder 15 grams
- butter 30 grams
- coconut 30 grams
- medium-gluten flour 180 grams
- lard
- water 80 grams
- egg white appropriate amount
- black sesame appropriate amount
- salted egg yolk the 15
- low-gluten flour 150 grams
Steps for Pumpkin coconut souffle
1
Material ready。
2
Pumpkin pie first. Pumpkin fertilized and then muddled into a pan with other foods。
3
If you don't stick it up, you'll have to put the freezer back up。
4
All the oily material is placed on the face of the baker and the film is removed。
5
The sodium material is covered in clusters and the membranes are loose for 30 minutes。
6
The salted egg yolk is covered with a glass of white wine, 150 degrees in the oven, and baked for about 10 minutes。
7
Take 25 grams of pumpkin, pack salted egg yolk and put it in cold storage。
8
The oil peels and the soaks are split into 15 pieces, rolling round。
9
Pumps of oil, soaks, seals。
10
It's in a cow's tongue。
11
From the top to the bottom, the membranes are lax for another 15 minutes。
12
Rolling flat, long。
13
From top to bottom。
14
Hold on to the middle。
15
Squeeze into circles。
16
16, inbound, sealed。
17
it's on the grill, it's got a phone connection to the beauty app, setting the temperature of the preheat to the oven, 160 degrees
18
In the middle of the oven, 160 degrees, 30 to 35 minutes
19
Get out of the ovenPumpkin coconut souffle Make Tips
I brushed the soufflé on the surface because I had extra eggnogs in the house, and it worked so well! Pumpkin pies