Water-oil skin: medium gluten flour 150g.

Lard [Figure] Lard 40g

Sugar [Figure] 20 grams of sugar is equivalent to food.

65 grams of water

Crispy: low-gluten flour 120g.

Lard [Figure] Lard 50g

Filling: salted egg yolk 12.

Lotus seed paste 2 10g

Decoration: egg yolk 1.

Sesame [Figure] Sesame is a proper amount of food.

Recipe practice:

Illustration of the practice of egg yolk cake 1 1. The preparation materials of water-oil skin are shown in the figure.

Instructions for souffle 22. Pour all the ingredients into the chef's machine or bread machine and stir for 15 minutes. You can pinch it by hand. After mixing all the materials with a scraper, knead them into a ball to achieve three colors (smooth dough, clean basin and clean hands).

Instructions on the practice of souffle 33. Wrap the kneaded dough with plastic wrap and let it stand for 20 minutes.

Instructions for souffle 44. This machine makes souffles while kneading dough. Mix flour and lard, knead into dough, cover with plastic wrap and let stand for 20 minutes.

Instructions for souffle 55. Bake dough. At the same time, mix egg yolk and lotus seed paste, weighing 30g/ piece. Wrap the lotus seed paste with egg yolk and cover it with plastic wrap. The stuffing is almost ready and the dough is baked. Water-oil skin and pastry are divided into 12 parts.

Instructions for souffle 66. Roll out the oily skin with a rolling pin, wrap the souffle with the oily skin pushed by the tiger's mouth, close it and cover it with plastic wrap for later use. The order should be arranged.

Description of the method of souffle 77. 12 After the crust is completely wrapped in the souffle, take the first dough and roll it out with a rolling pin.

Instructions for souffle 88. As shown in the figure, roll from beginning to end, cover with plastic wrap and bake for 15 minutes. Orderly. 12 is almost finished when it is rolled.

Explain the method of souffle 99. Pick up the first one, press it vertically, roll it out with a rolling pin and roll it up again.

The method diagram of souffle is 10 10. Roll up as shown. Arrange in sequence, cover with plastic wrap and bake for 15 minutes. 12 is almost finished when it is rolled.

Illustration of making method of souffle1111. Pick up the first one, as shown, and press the middle with your index finger.

Instructions for making souffles 12 12. As shown in the figure, press the dough next to it into the concave place, roll it out with a rolling pin, wrap it with stuffing, close it and rub it round.

Illustration of souffle 13 13. Put a paper tray under the souffle to prevent oil leakage or stuffing leakage. Preheat the oven to 160 degrees.

Illustration of souffle 14 14. After breaking the yolk, dip it in with a brush and apply it to the souffle.

Illustration of making souffle 15 15. Sprinkle some sesame seeds and bake in the oven, middle layer, 160 degrees, 25 minutes. After baking, simmer for 5 minutes before opening.

Illustration of souffle 16 16. Ding ~ delicious souffle is out of the oven ~

Illustration of souffle 17 17. The appearance is small and attractive, and the outer layer is golden and crisp, as if to say: Come and bite me!

Illustration of the method of making souffle 18 18. When cutting, the knife will feel a crisp click moment. After cutting, I really want to rush to take a bite at the moment when the egg butter is oily.

Illustration of the method of making souffle 19 19. Take a bite, the crispy and sweet lotus paste on the outer layer combines the aroma of egg yolk, with thin skin and many fillings, and no greasy taste.