Souffle
By VicentaLakin
Recipe Recommendations
- ordinary flour 90 grams
- lard 30 grams
- sugar 4 grams
- warm water 33 grams
- low-gluten flour 70 grams
- red bean paste 180 grams
- salted egg yolk of 9
- egg yolk liquid appropriate amount
- black sesame appropriate amount
- salty and fresh
- baking
- an hour
- simple
Steps for Souffle
1
Water-oiled materials were mixed and covered with lasagna for 30 minutes。
2
Combination of the oily material and the formation of a lasagna with a 30-minute membrane cover。
3
Salted egg yolk mixed with wine made for 20 minutes。
4
The oven is preheated, 160 degrees baked for eight minutes, and is out cold。
5
We're going to split it up, and so on。
6
We'll split the tarp into equal noodles。
7
Take a water-coated noodle and flatten it。
8
Fully packaged and closed。
9
He's flattened into a cow tongue。
10
Started from an outward internal roll and covered with a flavour of 15 minutes。
11
Take a noodle open again。
12
Scramble and cover it for 15 minutes
13
Take a piece of soy sand and put a salty egg yolk in a ball。
14
Take a pasta in a circle and put it on the soy sauce。
15
It's like a round of soup。16
The surface is painted with yolk and the black sesame. It's evenly drawn into the oven, 180 degrees for about 25 minutes。
17
The surface is painted with yolk and the black sesame. It's evenly drawn into the oven, 180 degrees for about 25 minutes。Souffle Make Tips
Baking: 180°C for 25 minutes Yield: 9 pieces
Homemade Red Bean Paste: Wash the red beans and soak in cold water for at least 3 hours. Pour the beans and water into a pot, bring to a boil, then simmer over low heat for about 1 hour until soft and cooked. Remove and let cool. Pour the beans and liquid into a blender and blend into a puree. Heat oil in a pan, add sugar to dissolve, pour in the bean paste, and stir-fry over low heat until dry.