In recent years, souffle has been a popular snack. Layers of crispy skin fall off when touched, and oily salted egg yolk rustles in the mouth, which is rich in taste and particularly fragrant. Today, I would like to share with you the practice of this family version of souffle. Ultra-detailed steps can be learned as soon as you learn them. Like a friend might as well try.
Egg yolk puffs
Oil skin material: medium gluten flour 140g, lard 50g, water 45g and fine sugar 20g.
Crispy materials: low-gluten flour 1 10g, lard 50g.
Stuffing: salted egg yolk 12, red bean stuffing 300g.
Brush liquid: 1 yolk, 1 egg.
Other materials: black sesame.
Operation preparation: low-gluten flour and medium-gluten flour are sieved separately for later use.
Baking temperature: 160℃, upper and lower fire, middle layer.
Baking time: 35 minutes
Quantity of finished products: 12.
1 Making stuffing
1- 1. Put the salted egg yolk in the oven and bake at 90℃ in the middle layer 10 minute.
1-2. Divide the red bean stuffing into 12 portions and wrap them with salted egg yolk one by one.
2 making oil skin:
2- 1. Add fine sugar, medium gluten flour and water into lard and stir well.
2-2. Put the dough on the silica gel pad and knead until the film can be pulled out.
Tip: Rub the oil skin until it comes out of the film, so that the oil skin has good ductility, is not easy to break and tastes good. Flour without medium gluten can be replaced by low gluten flour.
2-3. Roll and relax 15 minutes.
Tip: Every time you roll the dough, you must relax 15 minutes, otherwise the crisp effect is not good.
3 making cakes:
3- 1. Add low-gluten flour to lard and mix well.
3-2. Roll and relax 15 minutes.
4 plastic fermentation:
4- 1. The flabby crust and pastry are evenly divided into 12 portions.
4-2. Crush the oil skin, put the pastry in the middle of the oil skin, and push it up slowly with both hands, so that the pastry is wrapped by the oil skin.
Tip: During the period, pay attention to make the oil skin even and thick, and don't expose the stuffing.
4-3. Wrap it, roll it into an oval shape, roll it up from top to bottom, and continue to relax 15 minutes.
4-4. Roll up the loosened dough perpendicular to the direction of the roll, then roll it up from top to bottom, and continue to relax 15 minutes.
5 baked stuffing:
5- 1. Roll the loosened dough into a circle, thick in the middle and thin on both sides, put the red bean stuffing in the middle, and slowly push it up with both hands to wrap the red bean stuffing. Pay attention to the uniform thickness of oil skin during the period, and don't expose the stuffing.
Tip: when rolling the skin, try to be thick in the middle and thin around. When you close your mouth, your hands are rotated and pinched to close your mouth.
5-2. 1 break the eggs, then add 1 yolk, stir well and sieve.
5-3. Brush a layer of egg liquid on the dough and bake in the preheated oven for 10 minutes.
Tip: 160℃, upper and lower fire, middle oven, baking 10 minutes.
5-4. Brush a layer of egg liquid after taking out, sprinkle with black sesame seeds and bake for 25 minutes.
Tip: bake in the middle of the oven 160℃ for 25 minutes.