The souffle
By VicentaLakin
By weekends, even though there are plenty of cooking at home every day, sometimes I pick up my stupid machine and record every wonderful moment, and every time I sit in front of a computer, I find my brain empty. Living too comfortable is not a good thing. It's not a good thing. It's not a good thing to wear a man off, it's not a passion。
Recipe Recommendations
- low-gluten flour 190 grams
- butter 90 grams
- whole egg 30 grams
- fine sugar 30 grams
- salt 1 gram
- Lotus paste filling 320 grams
- duck egg yolk of 4
- egg yolk liquid appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for The souffle
1
1. Flour materials: 190 grams of low-banded flour, 90 grams of butter, 30 grams of fine sugar, 30 grams of full eggs, 1 g of salt; 2, 320 grams of lurch, 4 pieces of salted egg yolk; and 3, an appropriate amount of yolk for coating of surfaces。
2
Butter soften, with fine sugar, salt。
3
Slow down with an egg-beater and hit the milk white。
4
Adding the whole egg in fractions and fully shattering evenly。
5
Add low-banded flour。
6
To the extent that they are not in granular form, do not overwrite and avoid the spasm。
7
There are four equals for the pasta and the lotus。
8
Lian Yong pressed his thumb out of his nest and wrapped it in duck egg yolk。
9
Then we flatten the noodles and wrap the lilies in it。
10
Shape into circles。
11
Put it between the palms, and it's elliptical。
12
Brush the yolk。
13
Pineapple with a toothpick。
14
All up and down. The oven is preheated at 150 degrees for approximately 30 minutes。
15
Roast out of the oven。The souffle Make Tips
1. Avoid over-mixing when making the dough; simply mix until combined.
2. It is best to use red lotus paste, as it results in a finished product with more distinct layers.
3. Do not make them too large, otherwise you will feel full after eating just half.