Doudou
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 250g
- lard 80g
- sugar 25g
- water 125g
- low-gluten flour 200g
- red bean 250g
- sweetening
- roast
- several hours
- ordinary
Steps for Doudou
1
The red beans were made one night early。
2
I think it's better to use a high-pressure pan and save time for cooking. I couldn't use it, so I had to cook。
3
Bean sand is cooked and broken with a breaker or a meat grinder, and thin bean sand is filtered out。
4
Put in a proper amount of ice sugar, keep working on it, put two spoons of salad on it when it's sticky, and continue to flip evenly, so that it can last longer。
5
It's a good idea to put a film on the plate to prevent wind drying。
6
The practice of oily soufflés is based on the previously published soufflés, the equivalent formulations and practices, which are not detailed here。
7
Put all the bean sand in it, flatten it, brush an egg yolk。
8
Sesame。
9
The oven fires 150 degrees and half an hour, depending on the temperature of the individual oven。
10
The soy soufflés are coming out。