Bean soufflé

By VicentaLakin

Bean soufflé
This actually comes from a square of Chinese snacks. Pig oil has been replaced with butter because the taste of pork oil is estimated to be less acceptable. It was not entirely in line with the original operation, but rather in accordance with its own operating habits, and was replaced with sugar powder because sugar melted too slowly. It seems to be working well。

Recipe Recommendations

  • flour 63 grams
  • powdered sugar 25 grams
  • butter 19 grams
  • eggs 19 grams
  • baking powder 1.5 grams
  • bean paste 90 grams
  • egg liquid appropriate amount

Steps for Bean soufflé

  • Make Bean soufflé step 0
    1
    Prepare for use
  • Make Bean soufflé step 1
    2
    Soften the butter and add sugar powder
  • 3
    Combination
  • Make Bean soufflé step 2
    4
    Add egg fluids in a fraction
  • Make Bean soufflé step 3
    5
    Smash to full emulsion
  • Make Bean soufflé step 4
    6
    Puffed powder mixed with low-band powder, sifted into the egg paste
  • Make Bean soufflé step 5
    7
    We'll mix it up
  • Make Bean soufflé step 6
    8
    IT'S ON THE FILM. IT'S LIKE 20 CM SQUARED
  • Make Bean soufflé step 7
    9
    And the soybeans are made of the same size
  • Make Bean soufflé step 8
    10
    Put the bean sand on the face
  • Make Bean soufflé step 9
    11
    ♪ To hold the film and roll ♪
  • Make Bean soufflé step 10
    12
    Put it down. Put it in the oven
  • Make Bean soufflé step 11
    13
    Put it in the oven, mid-level, 170 degrees up and down, 20-30 minutes baked
  • Make Bean soufflé step 12
    14
    The surface is golden
  • Make Bean soufflé step 13
    15
    Tilt blades when cooled

    • Bean soufflé Make Tips

    Do not over-mix when preparing the dough. If mixing by hand, be careful not to knead or rub too much to avoid developing gluten. Finally, you can cut the finished pieces to any size you like; cutting them flat is fine too.

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