Souffle
By VicentaLakin
Finally made a souffle! Last night, it was only 12 o'clock that the second souffle came out! Smells like the house. I want to taste it! But because of their long weight, they've been swallowing their saliva, they've finally put up with it, and they've had to smell it and go to sleep. Speaking of the soufflé, I've always been a little tweezed, watching the formula with raw yolk. I didn't see any selling, so I couldn't do it, so I had problems with making a sommel, and then my friends told me where the somber was, and I finally saw that it was solid, so I had the confidence to make sommel, the red bean pie that was made last morning, and I forgot to cover it up, and it was a little dry at night. You didn't know how hard it was to pack the somber, but it was a success。
Recipe Recommendations
- flour
- lard
- bean paste 400 grams
- salted egg yolk of 11
- cooking wine appropriate amount
- black sesame a little
- egg yolk liquid a little
- water 90 grams
- white sugar 10 grams
Steps for Souffle
1
Put the raw duck egg in the wine for 20 minutes and set the grill
2
Put it in a 166-degree oven for five minutes
3
Scratch the oil coats and sodium materials into a lasagna
4
And then we split the two pieces into 22 pieces
5
Put the skin down and put it in the soak
6
Wrap the soak with the tiger's mouth and shut it up
7
And then the elliptical form
8
Scroll up and down
9
Keep your mouth shut and grow up
10
Roll it up again
11
All packed and covered for 20 minutes
12
Take advantage of this gap and make it all two
13
We'll split the red beans into 22 (I don't have enough for 360 grams, so try to do it with the square, it's better) When boiled with a high-pressure pan, the soup is poured out, a proper amount of white sugar is modulated and the frying boiler is made up until the cuddly pot is served, and the soybean sap must be covered with a skin film in case of wind drying。
14
Put yolk on the red bean pie and wrap it up
15
All the bean sands are wrapped up and round as much as possible
16
It'll turn the waking roll into a circle
17
Put the wrapped bean sand on the noodle
18
Wrap it up, not wrap it up. Push it up with the mouth
19
Put the soufflé down
20
Quite a bit
21
Then you'll spill black sesame
22
Refrigerator preheat 166 degrees lower floor 26 minutes surface gold and yellowSouffle Make Tips
1. It is easy to get your hands on the oil skin and dough, so it will be fine after falling a few times.
2. The oily crust must be covered well during operation. It is difficult to operate after air drying.
3. The red bean filling was made soft and soft. I went to work after making it and left it for a day to dry, so it was difficult to pack.
4. I wrote two temperatures for the baking temperature. My oven only has two layers. I used 166 degrees based on Feixue's recipe for 190 degrees. This temperature seems to be set correctly. I can only estimate it by myself every time. Set the temperature, and buy a big oven later so that you won't have to work so hard.
2. The oily crust must be covered well during operation. It is difficult to operate after air drying.
3. The red bean filling was made soft and soft. I went to work after making it and left it for a day to dry, so it was difficult to pack.
4. I wrote two temperatures for the baking temperature. My oven only has two layers. I used 166 degrees based on Feixue's recipe for 190 degrees. This temperature seems to be set correctly. I can only estimate it by myself every time. Set the temperature, and buy a big oven later so that you won't have to work so hard.