Souffle
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 200g
- lard 30g
- sugar 50g
- water 80~100ml
- egg yolk liquid appropriate amount
- salty and sweet
- roast
- several hours
- senior
Steps for Souffle
1
The oil coats and the soy sauces are made of flour. It's half an hour of ablaze, and when it's hot, it's cold。
2
Prepare bean and salty yolk. The red bean sand is made early, the yolk is drawn from salted ducks, and it's nice, but it's hard to wrap it up。
3
The bean is divided equally. If you don't use salted yolk, you can do it a little bigger。
4
The oil coatings were weighed and split equally between 18 and 20。
5
Better weigh each。
6
Slice the good pasta, cover it with a membrane, and avoid wind drying. Take a pelt of oil and put it on the sofa。
7
The oil is covered with tarp and gathered with tiger mouths。
8
The mouth is flattened upwards, the ellipticals are rolled up。
9
Ten minutes to wake up, repeat the steps above, flatten, roll up。
10
Turn your head in the middle, and turn it into a circle。
11
Add the pies, soy sand, salty yolk, etc。
12
Close the mouth and do it in time to cover it with a membrane to avoid wind drying。
13
180 degrees preheat oven. Packed soufflés are placed in an oven with an egg yolk and a little bit of an egg smoothing, brushing on the surface。
14
Different platinum and white sesame。
15
Put it in the middle of the oven, about 15 minutes, and just color it. Don't bake too long, the bottom is open。
16
When it's cool, it's sealed and it's high up。