Chestnut souffle
By VicentaLakin
Recipe Recommendations
- chestnut paste appropriate amount
- salted egg yolk appropriate amount
- medium-gluten flour 210g
- lard 70g
- warm water 120g
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Chestnut souffle
1
Chestnuts peel out the fruit。
2
It's boiled with water。
3
Make it mud。
4
Fried chestnuts, dried cold。
5
Oil-coated materials and smooth-skin flounders cover the membranes for half an hour。
6
The oily material and the slurries cover the membranes for half an hour。
7
The salted egg yolk is sprayed with white wine, placed in the middle of the oven, up and down at 170 degrees and baked for five minutes。
8
Boiled salted yolk。
9
the chestnuts are divided into small shares of each 20g。
10
Chestnuts flatten, pack salted egg yolk。
11
Take it easy, all done。
12
The oily noodles were opened and the noodles were packed and closed。
13
It's a cow's tongue。
14
Both head to the middle。
15
Open again。
16
Go on three times, repeat twice。
17
Roll it up。
18
Cut into small agents。
19
A little circle。
20
Put it in the chestnut, and the right hand and the right hand work slowly push the face up。
21
All done. Put your mouth on the grill。
22
Brush the egg fluids and sesame。
23
Put it in a pre-heated oven, medium, upper and lower fire 170°C, 25 minutes。
24
Fresh out of the oven。
25
The finished chart。