Tea and soufflé
By VicentaLakin
Today a cup of tea and a bite of soufflé is mixed with tea. Cracky skins are wrapped in soft interiors, slender and intoxicating. The bitterness of tea brings a unique taste, striking a perfect balance with the sweetness of the soufflé, as if it were a concert at the tip of the tongue。
Recipe Recommendations
- unsalted butter 50 grams
- corn oil 25 grams
- egg yolk one
- powdered sugar 40 grams
- low-gluten flour 140 grams
- milk powder 15 grams
- salt 1 gram
- matcha powder 8 grams
- Cooked peanuts 25 grams
- egg white 15 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Tea and soufflé
1
Silicon-free butter of 50 grams, corn oil of 25 grams, egg yolk of 1 and sugar powder of 40 grams。
2
Blend to silk。
3
Sift in low-banded flour 140, milk powder 15, salt 1 and tea powder 8。
4
Scratches are used to form even particles。
5
Joined 25 grams of decorated peanuts and continued to mix them with razors。
6
Squeeze it gently。
7
It's just a little bit of a hand。
8
Good oil paper in the mold。
9
Put pressure flat and freeze for one hour。
10
Frozen and then removed。
11
Cut into strips。
12
15 grams of egg cream, 40 grams of sugar powder, evenly smooth。
13
Smash it down on the surface。
14
Arrange on the grill, enter the oven。
15
The oven 140°C preheats to temperature and is baked for 25 minutes。
16
WE'LL FINISH THE O
17
A soft bite, fresh tea and milk, spreads in the mouth。
18
Every mouth is a satisfaction, every piece is a sweet piece。
19
A soft bite, fresh tea and milk, spreads in the mouth。Tea and soufflé Make Tips
1. Choose tea powder of good quality, which will be better coloured. 2. Salt-free butter needs to be softened to room temperature early or can be taken out of the microwave for five microseconds until it becomes soft. When you're baked and you wait for cooling, the soufflé will be much more delicious。