The soufflé
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 210g
- lard 70g
- white sugar 20g
- water 110g
- salted duck egg yellow appropriate amount
- Date paste, walnut and bean paste appropriate amount
- sweetening
- roast
- half an hour
- senior
Steps for The soufflé
1
The oily material was placed in the toaster for 15 minutes。
2
The pasta and the tarp cover covered the membranes for half an hour。
3
they are divided into 20 g/meat and 13 g/meat。
4
The water-coated noodles were crushed and put on the noodles。
5
Keep your mouth shut, keep it down, all done。
6
Take a little noodle, squirt it in the tongue。
7
Roll up。
8
All done, loose for 10 minutes。
9
The salted egg yolk was sprayed with white wine, placed in the oven at 150 degrees and burned for six minutes。
10
cinnamon dates and walnut bean sand split into 30 g/s。
11
Bean sands flatten, put in salted egg yolk。
12
Bean sand wrapped in yolk。
13
All done。
14
Open again。
15
Start from the beginning。
16
Two heads to the middle。
17
Squirt it, put the soybean egg。
18
The hands, fingers and mouths of the tiger are kept closed。
19
Brush the yolk and put it in a preheated oven, mid-level, up and down, 180 degrees, 25 minutes. It's another one. I didn't get a good picture。
20
Gold, yellow, delicious。
21
Cut open, the skin is soothing, the yogurt warms the sand, and the pap is rich。