Can you use butter in soufflé
The lard version of soufflé is better and tastes better! But lard in the boiling and production process is really a little bit of taste, this is suitable for halal and can not stand the lard flavor of the pro ~ butter can be melted under water and then used!
Butter to do soufflé delicious
Butter instead of lard, but butter and lard fat content is not the same, had to adjust the proportion of ingredients over and over again, and ultimately made the results of the results of that called a crisp, layer after layer of crumbs, crispy don't want to, not inferior to the degree of crispiness made with lard, the most important is to use the butter out of soufflé there.
The practice of soufflé (butter version)
1, peel the egg yolk, including a layer of film should be removed. Then soak in cooking oil for a few hours to deodorize, spray a little high wine 180 degrees baked for 5 minutes! You can also directly use the bagged brand salted duck eggs (Jinqixiang and so on) egg yolk pastry (butter version) of the practice steps 1
2, bean paste yolk wrapped in spare egg yolk pastry.
3, the oil skin and shortening respectively kneaded and wrapped in plastic wrap to wake up 15 minutes.
4, oil skin and shortening divided into 18 soufflé.
5, the oil skin according to the flat put a soufflé soufflé.
6, wrapped tightly closed soufflé.
7, rolled into a long strip of soufflé.
8: Roll up the soufflé.
9, while covered with plastic wrap to wake up 10 minutes.
10, roll out again.
11, wake up for 10 minutes, cover with plastic wrap to prevent drying.
12, finger in the middle of the press, pinch up the ends and flatten. Press into a large cake.
13, the lotus seed paste (bean paste) yolk filling in the center wrapped up, wrapped round!
14, brush with egg wash, sprinkle some sesame seeds.
15, preheat the oven 180 degrees, bake 35 minutes.
?16, baked 15 minutes when the look.
Tips
1, I like golden yellow, so the use of pure egg yolk liquid, like a little lighter can be slightly added a little water! Butter can be replaced by lard, the amount of lard in the oil skin 75g, the amount of shortening lard 80g is more appropriate ~ in addition to their own boiled lard is relatively dry to be soft to use, you can also add more 5g of oil skin shortening each.
2, this article is the President of the butter is used in the butter rolls, is a fermented butter, the taste of the light, a good custard has a light milky flavor. A milky flavor in it, bite, and fragrant and crispy, lips and teeth.
3, this article made out of soufflé can be put into the 50 grams of moon cake box, equivalent to 50 grams of moon cake, each soufflé inside is half an egg yolk, 15 grams of bean paste.