black sesame souffle shellfish

Ingredients: 3g of high-gluten flour, 3g of dry yeast, 3g of salt, 15g of sugar substitute, 17g of cold water, and appropriate amount of bamboo charcoal powder

Souffle: 6g of cooked black sesame, 8g of low-calorie cheese, 15g of sugar substitute

Production steps:

Add dry yeast, salt and bamboo charcoal powder to the flour. Add bamboo charcoal powder to one part, knead evenly, cover with plastic wrap and relax for 2 minutes

break black sesame seeds for later use

add sugar substitute to cheese, add black sesame seeds and mix well for later use

Divide the awakened dough into two parts, roll them, and divide them into six parts on average. "Open the souffle stuffing, roll it up and close it, cover with plastic wrap and wake it for 3 minutes."

Add water and baking soda to the pot and cook it on low fire until it is slightly open.