Soufflé
By VicentaLakin
It's springtime, it's not springtime yet, and it's springtime on the screen. I'll catch up with you, too! I wanted to make pink peaches and cherry blossoms in the spring, but I found out that red powder was running out and I had purple potato powder。
Recipe Recommendations
- medium-gluten flour 115 grams
- purple sweet potato powder 5 grams
- lard 30 grams
- qingshui 63 grams
- honey 10 grams
- salt 1 gram
- low-gluten flour 120 grams
- red bean paste 210 grams
- butter 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Soufflé
1
(b) The weight of the tarcrete and the sofa material, respectively; the mixed sifting of flour and potato flour; the light colour of the finished product depending on the amount of flour used; the low-strength flour in the souffle can be replaced by the medium flour; and the chamber temperature of pork oil
2
The respective materials are mixed
3
(a) A round is sufficient, covered with a protective film and protected from evaporation; from this point onwards, the materials used will cover the whole of the protective film, and the following steps will not be repeated
4
(a) A few more mills in half an hour, which can easily produce a flexible film, which is not necessary, but which can lead to better fractions
5
The oil coatings and the tarcrete are divided into six equals each, rounding; the tarcrete is about 38 grams and the tarcrete is about 30 grams, which is larger and can be smaller according to preference
6
Take a tarp, flatten it, soak it
7
(a) Close and tight around the centre; close and down; 5 others completed sequentially; ten minutes of laxity
8
(a) Sealed, flatted, softly opened from the middle up and down, not round and round, as long and thick as possible
9
(a) Volumes from top to bottom; the other five are completed in descending order for 10 minutes
10
(a) The cover of the roll is down, flattened, up and down from the middle, with the face in one hand, with the face in one hand, to the head as much as possible, to the face, to the face, to the face, to the face, to the face, to the face again, to the floor, to the floor again, to the floor, to the floor, to the floor, to the length of approximately 35 centimetres
11
(a) Volume from top to bottom
12
Several rolls are processed sequentially for 10 minutes
13
(a) Prepare the pie when the rolls are loose; the piping has to be done in front of the face, and in order to keep the picture consistent, it is here; and I use soybean sand, which contains a large amount of water and is prone to bursting when roasted, so 500 grams of soybeans have been set on fire, volatilized the extra moisture, and the soybean sand can be squeezed into pieces
14
35 grams per soy sauce
15
SQUEEZE UP AT BOTH ENDS OF THE ROLL, AND FROM THE SIDE IT IS THE U-SHAPED, FLATTENING, A LITTLE THINNING OF THE EDGE
16
(b) Bean sands on top
17
The skins of the surroundings are rounded up to the middle, squeezed, and the extra little faces are drawn to the bottom
18
All six have been completed
19
(a) The light is up and the palm of the palms is flattened gently; if the body is small, flattened with a scratchboard, like me, a little bit larger, a little bit softly with a cane; and split equally, with a sharp knife, and the centre remains unbroken
20
(a) The petals of each edge, with two blades on each edge
21
It's in the oven, it's in the middle, it's in eggs, it's in white
22
(b) The mid-level of the preheated oven, with 160 degrees and 15 minutes of roasting first, then with tin paper, turning 180 degrees, 160 degrees of fire and 10 minutes of roasting; the temperature and timing adjusted to the size of the cake and the actual situation of the oven
23
When the furnace is out, do not move, dry to the heat and then move on to the hanger, which is completely cool and can be kept in seals and run out of food within seven days。
24
The cassava mascara, the entrance is clearSoufflé Make Tips
1. The amount of petals is free, with different colours for different fruit and vegetable powders; the material can be changed at will; 2. Each waffle weighs about 100 grams and, if it is too large, can be used in half of all three materials; 3. For every large operation to be completed, it takes 10-15 minutes for the next step to be carried out, the skin to be loosed and spread more easily, and thinner and unbreakable; 4. To keep the colour clean, watch the skin of the cakes closely for about 10 minutes while it is baked, so that it is not coloured in time。