How to use butter instead of lard to make souffle, but the oil content of butter and lard is different, so we have to adjust the proportion of ingredients repeatedly. The final result is called crispy, which is no less crispy than that made of lard, and the most important thing is souffle made of butter.
How to make souffle (butter version)
1, peel off the yolk, including a film. Then soak in edible oil for several hours to remove the fishy smell, spray a little high alcohol, and bake at 180 degrees for 5 minutes! You can also directly use the method of bagged brand salted duck eggs (such as Jin Qixiang) egg yolk crisp (butter version) step 1.
2, bean paste egg yolk wrapped in spare souffle.
3. Knead the oil skin and pastry evenly, wrap them with plastic wrap, and wake them for 15 minutes.
4. Divide the oil skin and cakes into 18 souffle.
5. Put the crisp souffle flat on the oil skin.
6. Wrap the souffle tightly.
7. Roll into a long souffle.
8. Roll up the souffle.
9. Cover with plastic wrap at the same time, and wake up for 10 minute.
10, roll it up and then roll it up.
1 1, wake up 10 minutes, cover with plastic wrap to prevent drying.
12, press it in the middle of your finger and flatten both ends. Press it into pie.
13, wrapped with lotus seed paste (bean paste) and egg yolk stuffing!
14, brush the egg liquid and sprinkle some sesame seeds.
15. Preheat the oven 180℃ and bake for 35 minutes.
? 16, baking 15 minutes.
3 What should I pay attention to when making souffle? 1. Personally, I like golden yellow, so I use pure egg yolk liquid. If I like something light, I can add some water! Butter can be replaced by lard, the amount of oil skin lard is 75g, and the amount of ghee lard is 80g. In addition, the lard cooked by yourself is dry and needs to be soft, and 5 grams of lard can also be added to the ghee.
2. The butter used in this paper is presidential butter roll, which belongs to fermented butter and has a light taste. The prepared souffle has a faint milk flavor. It smells of milk. Take a bite, it is fragrant and crisp, and the lips and teeth are fragrant.
This paper souffle can be put in a 50-gram mooncake box, which is equivalent to 50 grams of mooncakes. Each souffle contains half an egg yolk and15g red bean paste.