Almond souffle
By VicentaLakin
The soufflé is also compulsory in making mooncakes, and I've done everything I like to eat. The soufflés made today use vegetable oil instead of pig oil. Of course, you like to make it better. It's all black and sesame on the top of the old yolk. I'm putting almonds on today
Recipe Recommendations
- Water and oil skin material: flour 80g
- vegetable oil 32g
- warm water 40g
- white sugar 4g
- salt 4g
- Crispy material: flour 80g
- Filling: Red bean paste 150 grams
- salted egg yolk of 8
- Brush surface: egg yolk liquid appropriate amount
- almond slices appropriate amount
- salty and sweet
- baking
- half an hour
- simple
Steps for Almond souffle
1
Combination of oily and soaky materials
2
And a noodle
3
We split the tarp and the soak into eight pieces
4
Take a water-coated noodle and flatten it。
5
Wrap it up with the tiger's mouth
6
Put it all down
7
Take a piece of pasta and flatten it and squish it into a cow tongue
8
Fold it again
9
And turn it around and repeat it three times
10
From Outward Inner
11
Use salted eggs, pick their yolk
12
It's 10 minutes of salted egg and white wine to smell
13
Take a piece of soy sand and flatten it with salted yolk and wrap it in a ball
14
Take a piece of pasta, put it up and flatten it up, and turn it into a dome
15
Put it in the bag of soybean and egg
16
One hand in the mouth, one hand in the body
17
Keep your mouth shut. Full circle
18
Surface spray water
19
Brush an egg yolk
20
More almond chips or sesame
21
Put it in the oven for 25 minutes
22
It's ready
23
It's delicious