Souffle
By VicentaLakin
I'VE ALWAYS LOVED THE SOUFFLÉS AT THE PANCAKE SHOP, NOT TO MENTION THE N-PLUS. SINCE WATCHING THE FOOD INDUSTRY, MANY EATERS HAVE MADE THIS SNACK. THE GRASS GREW IN MY HEART AND FINALLY TRIED IT. THE EMPEROR HAS NO HEART, THE FIRST PRODUCTION HAS BEEN A SUCCESS, AND THE PEOPLE WHO EAT IT SAY IT'S GOOD. I'M VERY ENCOURAGED. I'VE GOT A RECIPE FOR BEGINNERS LIKE ME TODAY, AND I WANT EVERYONE TO SUCCEED。
Recipe Recommendations
- low-gluten flour 400 grams
- high-gluten flour 50 grams
- butter 50 grams
- water 80 grams
- lard 80 grams
- salted egg yolk appropriate amount
- Doushaxian appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Souffle
1
200 g low powder, 50 g high powder, 80 g water (half cold water and face, half open water and face). Two lasagna and two in one and oil coats in water, covered with film。
2
Low powder, 200 grams, pig oil, 80 grams, and oil soak。
3
And the good tarp and the tarcrete are split into little pieces, covered with a protective film and a spare。
4
Pump a water-coated noodle and wrap a lard in it。
5
Wrap it in an elliptical form and roll it up again. Cover the membrane for 10 minutes and repeat this step 2-3 times。
6
Make all the noodles and cover the membranes for 10 minutes。
7
Put salted egg yolk in edible oil and make it for a while. Five minutes in the middle of the oven, preheated at 160 degrees。
8
Take a loose face, flatten it, wrap it in a soybean egg. Make all the souffles put in the boilers. Sprinkled eggs, sesame。
9
The oven is preheated 180 degrees, about 25 minutes。
10
Look at this new yolk, isn't it appetiteSouffle Make Tips
Lard can be substituted with butter. I used lard because I happened to run out of butter at home. The specific baking temperature and time depend on your oven, so please make sure not to burn them!