Gold cheese souffle

Recipe Recommendations

• white bean paste 1800 grams
• fine sugar 400 grams
• butter 80 grams
• duck egg yolk appropriate amount
• medium-gluten flour 160 grams
• powdered sugar 35 grams
• lard 50 grams
• water 65 grams
• Golden cheese powder 12 grams

• sweetening
• baking
• several hours
• senior

Steps for Gold cheese souffle

1

White Bean Shaft Practice: White bean wash, water immersion overnight。

2

When the bubble is ready, strip the skin one by one。

3

The pot is filled with water with bean bean bean, the fire is boiled to the extent that the bean bean can easily be powdered with its hands, the beans are washed with cold water three times, and then squeezed directly into a mud in a cotton bag into white bean sand。

4

Placing white bean sand in a frying pan, adding fine sugar to be fully dissolved by fire。

5

Switching to fire and adding butter continued until the material was untaught and slow enough to turn it off when the temperature reached 110 degrees。

6

Good white bean pie。

7

(b) Pork egg yolk treatment: Purge with salt water. (share of salt water: salt: water = 1:5)

8

The salt duck egg yolk is soaked with high white wine in order to remove the stench of salt duck egg yolk。

9

The oven is pre-heated to 150 degrees, roasted at a low temperature of salted duck egg yolk, and then provided with spares from the oven for approximately 5-7 minutes. (In order to improve the taste of salt duck yolk, take care of the size of the fire in roasted duck yolk, keep an eye on whether or not the salt duck yolk is oiled, and it's not too well cooked to be about 70-80. This will prevent salted duck egg yolks from cracking in the pie or not producing oil)

10

Boiled duck egg yolk。

11

White bean sand packs of salty egg yolk method: Zipper split white bean bean sands, poking a hole with a thumb。

12

Put it in salty yolk。

13

Keep your mouth shut and circle。

14

Packed up the pie。

15

Water-coated flour, sugar powder, pig oil and gold cheese powder are placed in containers, and soft water-coated flounders are sprouted。

16

Cover the membranes and relax for 15 minutes。

17

Oil-coated pasta practices: placement of low-banded flour, pig oil in containers, rapid mixing and soy sauce。

18

Cover the film and relax for 10 minutes。

19

Waterfront, oilfront and pyrotechnics: Watercodiles: 8 loosely plattered watercodiles, 39 g each, rolling round. Oil-coated pasta: 8 pieces of loosely fertilized tarpaulin, 26 grams each, rolled-back. Pumps: 30 grams of white soybeans covered in about 10 grams of salted egg yolk, approximately 40 grams each, rounded。

20

For the first time, the tatters were loose: the tatters were crushed with their hands and the tatters were placed in the middle of the tatter。

21

Put a thumb on the skin and push it up the mouth. (Note: It is important that the flounders are completely wrapped in them and that they are not exposed, otherwise the baked product level is not clear. I'm not sure

22

The wrapped face is crushed into an elliptical form, which is then grown from outside to inside。

23

Cover the membranes and relax for 15 minutes。

24

The second rolls were loose: the first rolls of tumbled noodles were put up vertically and slightly flatted by hand。

25

Again。

26

Growing cylinders from outside。

27

Cover the film and relax for 10 minutes。

28

Gold cheese souffle: cut the face of the roll twice from the middle with a knife。

29

a. pointing the end spiral face up and crushing. b. beamed into round skins, which are turned over and placed in the packaging. c. put a thumb on the material and push the skin up with the tiger mouth. d. silence。

30

The gold cheese soufflés are evenly coded on the grill, placed in a preheated oven of 180 degrees and baked for 20 minutes。

Gold cheese souffle Make Tips

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