Salted souffles
By VicentaLakin
This little souffle is a bit of teeth grinding. It tastes good, and then it's even more corky. After doing it today, I was wondering if it would taste better next time if I put onion flowers in it
Recipe Recommendations
- salty and fresh
- baking
- several hours
- ordinary
Steps for Salted souffles
1
First put the oily formula in the big bowl。
2
Scratch it。
3
It'll take about an hour. Flow the fermented pellets for another 15 minutes。
4
I'm going to put the tarp in groups。
5
The loosely turpentine noodle is flattened, and the souffle noodle is placed in the tarp noodle, wrapped and closed down。
6
Growing squares with a bumpy stick。
7
It's like folding a blanket, it's a centerline, and it folds the face in the middle。
8
And fold it together, fold it up, relax it for 20 minutes。
9
Melt butter, and plaster flour, and make the souffle。
10
And then the loosely plattered noodles open the squares, repeat the steps of folding the covers, then expand the squares, brush the egg fluids, and soak。
11
CUT INTO LITTLE STRIPS, ABOUT 8 CM LONG, 1 CM WIDE, AND SQUEEZE UP TWO HEADS, TWIST THEM AND BAKE THEM IN THE OVEN。
12
If you want to be darker, you can brush an egg liquid before you enter the oven, and you can soak some more。Salted souffles Make Tips
Water Dough: 115g flour, 15g vegetable oil, 25g maltose syrup, 50g water, 2g dry yeast.
Oil Shortening: 60g cornstarch, 30g butter, 4g salt, 12g vegetable oil.
Topping: 20g flour, 6g butter.
Surface: Egg wash as needed.
Baking: Place on the middle rack of the oven. First bake at 200°C for 10 minutes, then reduce the temperature to 170°C and bake for another 10 minutes.
1. Adapted from a recipe by Junzhi. I made some adjustments, mainly to the oil shortening dough, as I found that using only 30g of butter made it too dry. I added another 12g of vegetable oil.
2. All-purpose flour can be used for this recipe.