The soufflé
By VicentaLakin
The first soufflé, a favorite purple pie instead of the traditional soy sauce, and a challenge to a coloured soufflé.
Recipe Recommendations
- medium-gluten flour 255 grams
- low-gluten flour 200 grams
- lard
- Purple rice stuffing 600 grams
- egg yolk of 24
- white sugar 500 grams
- water 105 grams
- food coloring small amount
- sweet fragrance
- roast
- several hours
- divine level
Steps for The soufflé
1
Water oil coatings: 250 g of barbed flour, 90 g of white sugar, 105 g of water, mixed and smoothed into groups。
2
And pull and wrestle。
3
Out of the gloves。
4
Rounds are put in freezers for 60 minutes。
5
Flour noodles: 200 grams low-banded flour and 100 grams pig oil。
6
Smash it evenly with your palms and cover it with a membrane freezer。
7
Squirt a white wine and air fryer for a few minutes。
8
Twenty-five grams of purple rice packs with a ball of salty yolk and a freezer。
9
The sodium is divided into four pieces, using edible colours, and divided into six grams of a agent。
10
The tarp is divided into 12 pieces, one about 41 grams, and it's loose for 20 minutes。
11
A white water-skinned rectangular, which is then put on the soak。
12
Up and down。
13
Shut up again。
14
And then it's like 90 degrees of oil。
15
Roll it up again, loose for 20 minutes。
16
Once again, the long stripes were rolled up。
17
Roll it up for backup。
18
The curly face is cut from the middle。
19
Cut your face up and flattened it, and then opened it like a pelt, wrapped in purple egg yellow。
20
Shut up, close it down to the grill。
21
After preheating the oven, the upper and lower pipes are baked about 155 degrees for 25 minutes。