Today, I will share with you a "colorful souffle". This kind of souffle is quite different from the traditional souffle. It has its own unique function and unique design style. The gradient color of the rainbow, surrounded by colorful layers, has become a spiral seven-color rainbow, which at first glance feels as beautiful as a rainbow. A colorful souffle brings you not only a taste, but also a great visual enjoyment!
This colorful spiral souffle looks really beautiful and unbearable. However, many friends are worried that too many colors are caused by too much melanin additives. Don't worry at all. In fact, I used fruit and vegetable powder this time, which is very healthy and the color is particularly beautiful. Don't worry about additives at all.
I took a photo and sent it to the WeChat circle of friends. The praise is super high I totally understand this practice. Like a friend, just follow this specific method I shared. The process is very detailed, and it will be very simple at first glance. 30 color souffle: water and oil skin Ingredients: gluten 375g, animal oil 132g, sugar 60g, water 150g. Crispy food: 270g low-gluten flour (Xinliang cake powder), animal oil 135g, 6g pumpkin powder, 6g purple potato powder, 6g barley seedling powder and 6g Chinese cabbage powder. Exercise:
Step one, put the oil skin raw material into the bread machine barrel and stir it evenly. Put it on a bread machine, beat at low speed first, and then turn to medium speed. You don't need a toaster to knead it by hand right away. Knead until the glove film can be stretched. Take out the kneaded oily dough and cover it with plastic wrap for 30 minutes. There must be crispy food below. Put the animal oil into the low-gluten flour and stir it evenly to make it brittle. Then divide the cake into four equal parts and add four pigments to make four-color cakes. Put it in a fresh-keeping bag, put it in a refrigerator or indoor temperature will relax for 20 minutes.
The second step is to prepare salted egg yolk and red bean stuffing in advance. Soak the yolk in oil overnight. Apply proper pure grain wine and marinate for a few minutes. Put it in a well-heated electric oven, bake at 170℃ for 5-6 minutes, then take it out and cool it. 33 grams of egg yolk and red bean stuffing, then round the red bean stuffing, squeeze it flat, wrap it with salted egg yolk, and round it to make the bean paste stuffing. Divide the cakes with good appearance into 25 parts, and then divide the average value of each color of the four-color cakes into 15 equal parts.
Step 3, take out a piece of dough with oil skin and roll it into a rectangle, and add cakes of four colors. Pastry can be placed at will, and the color of the cake will be different if it is placed in different positions. Then the cake is completely wrapped by water and oil skin from both sides. Gently roll out the wrapped dough horizontally with a rolling pin. Try to be symmetrical, otherwise the color of the rolled dough will be uneven. Then roll out the dough from top to bottom. Roll out all the dough in turn, set aside, cover with plastic wrap and relax for 20 minutes.
Step 4, take a good dough and gently roll it into strips. Turn over gently from top to bottom, cover tightly with plastic wrap and relax for 20min minutes. Divide the slack dough into two pieces with a sharp knife. (My own knife is not sharp enough) Take a flat piece with the cross section facing down and roll it out with a rolling pin. Wrap the egg yolk stuffing and wrap it around the edge. Bake in a better electric oven at 170℃ for 30-35 minutes.
Souffle has been announced. It is more delicious and easy to make. Please have a look. Crispy and refreshing, tea time is essential. Soak fresh preserved eggs in oil overnight. If frozen salted egg yolk is soaked in oil for 3 days, the egg yolk will be brighter. If you follow this recipe, as long as you are careful when handling it, wrap it tightly and roll it slowly, you will generally not break the secret recipe and other aspects. Every relaxation is indispensable.