Souffle
By VicentaLakin
After a busy morning, the pure handmade souffle was perfect, but since the kids left home at school, they rarely baked, and these two days they picked up a lot of stuff that was about to expire, and they decided to practice again, and instead of putting it directly on yolk, this time the material was fertilized and crushed, with a little bit of meat pine, and a little bit of a taste, a good taste, a lot of dirt
Recipe Recommendations
- ordinary flour 200g
- pork plate oil 80g
- qingshui 100g
- salt 2g
- white granulated sugar 20g
- low-gluten flour 180G
- red bean paste a bag
- meat floss appropriate amount
- salted egg yolk of 20
- eggs two
- black sesame appropriate amount
Steps for Souffle
1
Let's see what we got
2
Salted egg yolk, evaporated for 15 minutes, dried cold, or baked for 5 minutes at 180 degrees。
3
Press it with a spoon。
4
The meat is ready。
5
Take the appropriate amount。
6
Mixed with salty yolk。
7
Stand by。
8
We'll split twenty. It's not easy. Be patient。
9
Red bean pie ready。
10
An average of 20 equals。
11
Get a bean sand, flatten it, put it in the yolk。
12
The package is tight。
13
依次做好所有的馅儿，冷冻保存Stand by。
14
Flour weighs。
15
Pigboard oil weighs。
16
White sugar。
17
Clean water weighs。
18
All materials are evenly mixed, with the best cooking machines and face machines, and hand rubbing is patience。
19
Live in smooth-faced groups, with a lid or a shampoo remaining in place for half an hour。
20
And then we'll make the soufflé: flour and pigboard oil weigh in turn。
21
Squeeze it with your hands, and make it even。
22
The tarp is also in the basin, with a lid on it for half an hour。
23
The oil coatings were weighed and divided into an average of 20。
24
It's also divided into 20 on average。
25
Take a tarp, flatten。
26
Pack in a souffle。
27
Tighten the mouth, and it must be tight to prevent the leaking of soaks。
28
Twenty in a row. Cover the lid, 15 minutes。
29
Take a flatten, softly open from the middle, and grow a tongue。
30
From the bottom up, cover the film and prevent surface drying。
31
Then do all the soothing, 15 minutes still。
32
Take a socket and flatten it from the middle to the left。
33
And as the figure shows, this is a short, fat one that has to operate gently or look down。
34
It'll be a problem。
35
Fifteen more minutes。
36
Take out frozen soybeans。
37
Take a sock and press it from the middle with a chopstick。
38
Press flat。
39
Round。
40
Put it in a soybeans, wrap it carefully, close the bottom and be firm。
41
Then do all the souffles。
42
Separate the two yolk, adjust, and then heat the oven, and fire up and down 180 degrees。
43
Every souffle is smoothed with egg fluid。
44
A little black sesame。
45
Put it in a pre-heated oven, up and down the fire, 30 minutes in the middle layer, if it's hot enough to fill with tin paper。
46
Perfect out。
47
It's finished