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Step diagram of the method of vegetable oil souffle, how to make vegetable oil souffle

materials?

medium flour 3g

sunflower seed oil 1g

water 12g

sugar 65g

crisp

low flour 24g

sunflower seed oil 15g

egg yolk 2g

lotus root floss stuffing 8g Step 1

. Then cover with plastic wrap and wake up for 2 minutes. Step 2

Mix the low flour and sunflower seed oil, knead them into dough, and put them in a fresh-keeping bag for proofing. I added 1 grams of matcha powder, but this powder is not good and the color is not good. Step 3

Divide the stuffed meat floss into 2 grams, and rub it or not. There's egg yolk in the back. Step 4

Spray a little white wine on the surface of the egg yolk and bake in the oven at 17 degrees for 5 minutes. I forgot to take it out and stew it for a while after baking for five minutes today, and the oil came out. Step 5

Cool all the egg yolks, cut them in half, wrap them in the meat floss, knead them and put them away. Step 6

Weigh the oil skin and pastry respectively, with about 27 oil skins and 19 pastry. Then the oil skin wraps the pastry and continues to knead. (Cover each one with plastic wrap, so that it won't break easily when rolling the skin. Some people say that it needs to be proofed, but I usually put it in order. After rubbing 2 pieces, the first one is almost awake, so it's very important to put it in order.) Then, take a wrapped pastry and press it flat with the palm of your hand, and roll it into beef tongue makeup with a rolling pin. Then roll it up with your palm from top to bottom. Step 7

After all the 2 pills are rolled on one side, wake them up for ten minutes, press them flat with the palm of your hand in order and roll them up from bottom to top. I forgot to take a picture in this step. Step 8

After all the pills are rolled out, take a pill, cut it in half with a knife, press it flat with the cut surface facing upwards, then continue to roll it out carefully with a rolling pin, and then slowly squeeze it up with a tiger's mouth to close the mouth. Step 9

This is what it looks like. Step 1

Preheat the oven at 175 degrees for 5 minutes, put in the wrapped souffle, and bake it at 175 degrees for about 3 minutes. Dangdang Dangdang, the delicious souffle is out of the oven. Look, the lines are clearly visible and quite beautiful.