Soufflé
By VicentaLakin
It's Mid-Autumn Day. Happy Mid-Autumn for all your friends in the cuisine. Full moon! This mid-autumn year is marked by special moon cakes — mackerel soufflés — which, with much of their effect, can detoxify the intestines, absorb excess fats and make the mooncakes taste less and less greasy. Even though mackerel looks like a coal ball, the black and black face, the moment when the yolk is cut out, it's like seeing a moon in the night
Recipe Recommendations
- Water and oil skin: flour 100g
- lard 40g
- warm water 40g
- white sugar 5g
- salt 5g
- bamboo charcoal powder 1g
- Crispy: flour 100g
- Filling: Red bean paste 150 grams
- salted egg yolk of 10
- Epidermis: Protein solution appropriate amount
- white sesame appropriate amount
- salty and fresh
- baking
- half an hour
- simple
Steps for Soufflé
1
Combination of tarcrete materials and the formation of noodles
2
Combination of oily materials into flour
3
Two of the good ones are in the membranes for 30 minutes
4
This is the time to get the yolk, get the salty eggs, get the yolk in the white wine for 10 minutes
5
Put it in a pre-heated oven of 160 degrees for about eight minutes
6
We'll have 10 chords of oil and soaks
7
Take a water-coated noodle and flatten it, put it on the noodle and wrap it in a tiger's mouth
8
Press the mixed noodle to flatten it and turn it into a cow's tongue
9
Collapse it
10
And turn it around and repeat it three times
11
Finally roll up
12
Make 10 copies. Cover the membranes for 15 minutes
13
Take a piece of soy sand and flatten it with salted yolk and wrap it in a ball
14
Pick up a noodle, flatten it up, roll it up, put it in a bag of soy sauce15
Shut your mouth and be round
16
The made mackerel is put on the grill, the surface spray water is put in the preheated 190-degree oven for five minutes
17
Brush the protein
18
Put some white sesame on it
19
Put it in the oven for 25 minutes
20
Spray the oven
21
It's not that bad, love