My husband and I are super fond of eating a master's brand of soufflé rolls, before a box of boxes but no less to buy and eat, crisp and crispy full of egg flavor, super delicious. Although I have also made soufflé rolls a few times, but compared with the sale is still not as thin and crispy as the sale, not long ago I saw the dark blue siren drying her soufflé rolls, I was amazed, this look is the feeling I often buy! I knew that I could make such a crispy so thin soufflé roll, so I quickly asked her the recipe, and today I tried it myself.
I tried to know that this recipe is simply fantastic, the soufflé roll made is really special, crispy to the slag to touch the crush, eat to the mouth without chewing, the mouth is melted, the taste is really delicious, this recipe absolutely has to be collected.
If you have a kiss who loves soufflé rolls, let's make it together! But don't ask me if I can beat it with my hands without an egg beater! Because I really haven't tried hand-to-hand combat.
If it weren't for the photo I really can't bear to crush it, really too crispy too crisp, egg aroma plus the aroma of butter, this egg roll is really amazing, sent a little to the neighbors to taste, adults and children do not have not praise, they do not believe that this is their own. It is not difficult to do this, as long as you butter do not give the oil and water separated on the line, specific how to prevent the separation of oil and water I wrote in detail in the process, after reading you can also do it.
Ingredients required: Cake flour 110 g, butter 115 g, whole egg mixture 150 g, caster sugar 90 g, cheese powder 10 g, baking soda 1.5 g.
Tools used: electric whisk, egg roll mold, mounting bag, wooden stick for rolling egg roll.
Production process:
1 Prepare all the ingredients first, cake flour is low gluten flour, if there is really no such thing as ordinary flour and cornstarch in a 4 to 1 ratio of their own blending.
2 Butter take out of the refrigerator in advance cut into small pieces and put 115 grams in a bowl, softening until you can press flat with a finger.
3 Then add 90 g of caster sugar and mix well with a silicone spatula.
4 The reason why it is mixed well first is to avoid splashing sugar everywhere when the next step is sent with an electric whisk.
5 Then use an electric whisk to whisk the butter, use a gear, and send it until the color of the butter turns white and the volume increases significantly.
6 minutes five times to add 150 grams of whole egg liquid to the butter to continue to beat, each time after adding eggs should be fully beaten and fused and then add the next egg liquid, to avoid adding too much egg liquid to cause oil and water separation. (I added one egg yolk at a time, and then the egg white was added twice, so there were five times in total.) ）
7 After the three eggs are added, it is in this state on the figure, and the beating is very sufficient and there is no oil-water separation.
8When the butter is beaten, the egg beater should also be turned from time to time, and the place where the pot side cannot be beaten should also be taken care of.
Weigh 110 grams of low gluten flour and 10 grams of GS flour and 1.5 grams of baking soda in a flour sieve twice with a sieve.
10 Second passes can be sieved directly in a butter bowl.
11 Mix the powder and oil with a silicone spatula until there are no dry powder particles.
12 Put the garg on a large cup and put the batter into the garg. (If not, find a plastic bag to put on a cut and squeeze it out.) ）
13 Egg roll molds are preheated on both sides in advance.
14 after preheating well, open one side to squeeze the batter on the center of the mold cover on the slight heat, this can not say how much specific squeezing, you can do two sheets to master the size, the big point and the small point does not matter.
15 mold handle pinch tight, if the batter squeezed from the side will overflow it does not matter, cold will retract, turn the noodles in the middle, about 20 seconds of heating on each side is almost the same.
16 away from the fire put the mold on the board to open one side and then use a silicone shovel to shovel the edge on the stick, and then quickly roll up, the action should be fast, otherwise it will become hard and it will be brittle and cannot be rolled.
17 Remember to wear cotton gloves in advance or it is very hot, after rolling up, the end of the end of the press is on the line, rolled aside and then continue to make the next sheet.
18 Slightly cool to remove the stick, the egg roll is put on the baking net to cool after the very crispy one touches and crumbled must be gently handled.
Tip: 1 When you beat the butter and eggs, you must add them in parts, do not pour them all in, otherwise the oil and water will be separated.
2 The process of making egg rolls should wear cotton gloves, do not wear chemical fiber, otherwise the heated gloves will be broken.
3 The whole process is heated on low heat, and the fire is easy to paste.
4 The egg rolls should be kept tightly sealed, otherwise it is easy to absorb moisture in the summer and it is not as crispy as when it is just done.