Souffle belongs to the category of shortening, which must use lard or butter. After the noodles are combined with ordinary oil and vegetable oil, the noodles are still soft and will not be crisp.

A method for making egg souffle comprises the following steps:

Required raw materials:

1. Material: 80g medium gluten flour, 60g low gluten flour, 28g butter, 3g sugar, 30g lard, 35g water, 8 egg yolks and red bean paste 130g.

2. Accessories: one whole egg liquid, black sesame.

Step 1: Prepare the yolk first.

Step 2: Sprinkle some white wine on the egg yolk, 180 degrees, about 5 to 8 minutes, and dry the surface to remove the fishy smell and increase the flavor.

Step 3: Melt butter+medium gluten flour+sugar+water, first stir evenly with chopsticks, then put on gloves and knead for a while, and wrap it with plastic wrap for about 10 minute. The same is true of lard and low-gluten flour.

Step 4: wake up and rub into long strips and divide them into 8 equal parts.

Step 5: So there is a small piece of 16. It is also good to separate butter from lard. From the color, it is easy to distinguish which is skin and which is crisp, and it will not be confused. (left hand skin, right hand pastry)

Step 6: Take a piece of oil skin and flatten it, put it in the same round pastry, wrap it slowly like a steamed stuffed bun and put it down.

Step 7: All eight small groups are wrapped for use.

Step 8: Take a roughly pressed leaf shape, then roll it out with a rolling pin and roll it into a roll.

Step 9: After all eight pieces are rolled, cover them with plastic wrap, and wake them for about 10 minutes.

Step 10: after waking up, press it flat, this time narrower, then roll it out with a rolling pin and roll it into a small roll.

Step 11: roll it narrower this time, then cover it with plastic wrap and wake it for ten minutes.

Step 12: Take out the small roll, press it in the middle, fold it in half on both sides, gently knead it into a ball shape, and close it.

Step 13: So the crust of the souffle is ready.

Step 14: Take red bean paste, each serving is about15-17g, and wrap it outside the egg yolk, and the filling is finished.

Step 15: Crush the ball, roll it up a little, put it in the middle, slowly close it like a steamed stuffed bun, and then close it after eating.

Step 16: preheat the oven to about 180- 185, brush two layers of egg liquid, and put the middle layer in the oven for 20 minutes.

Step 17: Take out, brush a layer of egg liquid, sprinkle with sesame seeds and bake for 10 minute.

Step 18: It will be ready in ten minutes.