Bean souffle
By VicentaLakin
These days I've made months' cakes at home, which, in summary, I'm too slow and, on the other hand, I've had a particularly bad habit of dragging and pulling, for example, when I'm ready to sit down and take a break or do something, and this delay will be over a little longer. Plus three meals a day, taking the baby out to play, that kind of thing. So it's like making a moon cake all day long. In fact, it's not working efficiently, in the words of your husband: "You're not always like this, you're in such a hurry, you're in such a hurry." Yeah, what's wrong with me? Bad things have to change. Tomorrow's the Mid-Autumn Festival, and it's a pleasure for your husband to leave at work. Yeah, he's been really busy lately. He hasn't had a break for more than a month. It's good that the holidays are finally here. Let him rest! Today is a bean souffle, which was the result of my struggle last night alone until 12:30. When you want to make this pastry at around 7:00 p.m., you have to hurry. But after all, it's a little late to get it done, and it's midnight. The new yolk is so sweet, it can't stand the temptation, forgets the weight-loss vows, and it's so easy to get rid of one. When you can keep your mouth shut, you'll expect to lose weight
Recipe Recommendations
- ordinary flour 100 grams
- lard 30 grams
- warm water 45 grams
- salt 3 grams
- red bean paste 200 grams
- salted egg yolk of 10
- whole egg liquid one
- white sesame small amount
- salty and sweet
- skills
- several hours
- senior
Steps for Bean souffle
1
All raw materials are mixed。
2
Synthetic noodles, polishing, half an hour of membrane。
3
The souffle mix。
4
Scratch the noodles and put the film in place for half an hour。
5
The red bean sand splits into 25 grams of small agent, flattens a agent, and the center is assured of a yolk。
6
Pack it, shut it, roll it。
7
On average, the silhouettes are divided into 10 equals。
8
Take a tarp and put it in a soak, wrap it up and shut it down。
9
Hold tight at the mouth, lean down, grow tongue。
10
Roll from one end。
11
This is how all 10 copies are treated and the film is kept in place for 10 minutes。
12
Roll it up again. All 10 were long and then rolled up, covering the film for 10 minutes。
13
Take a stilled noodle, fold it from the middle, get it together, squeeze it, roll it round。
14
Reopen it in a circle. Take a soy-salary yolk and put it in。
15
Collapse, lock it down。
16
Shut up and face down。
17
Make all the soy soy souffles, put them in the grill and brush an egg fluid。
18
Spray white sesame on top. The oven is preheated, 165 degrees, mid-level, approximately 30 minutes to the surface coloured in gold。Bean souffle Make Tips
1. It is best to use lard as the oil in the egg yolk crisp. If not available, you can use edible oil instead. However, the effect and taste of the meringue will be greatly reduced.
2. Don't make too much egg yolk cakes made at home at a time, and eat them as soon as possible to prevent them from spoiling.
3. Because this delicious food is a snack with high fat and high energy, it should not be eaten too much at one time.
2. Don't make too much egg yolk cakes made at home at a time, and eat them as soon as possible to prevent them from spoiling.
3. Because this delicious food is a snack with high fat and high energy, it should not be eaten too much at one time.