Oily food, medium gluten flour 120g, fine sugar 6g, lard 42g, hot water 55g, crispy food, low gluten flour 70g, lard 35g, purple potato powder 2g, red rice flour 1g, other foods, purple potato stuffing 220g, salted duck egg yolk 12, and a little black sesame.

Cooking steps

Step119

Boil salted egg yolk in Chinese liquor, steam 12- 15 minutes, take out and cool.

Step 2/ 19

Put all the ingredients of the oil skin together, knead into dough and put it in a fresh-keeping bag to relax for 20 minutes.

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Put the dough ingredients together and knead them into a ball.

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Divide the kneaded dough into three parts, one part is kneaded evenly with 2g purple sweet potato powder, and the other part is kneaded evenly with 1g monascus powder, wrapped with plastic wrap respectively, and left to stand.

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When the dough is slack, divide the purple potato stuffing into 12 portions (the specific method of making the purple potato stuffing is in my recipe, and you can turn it forward if you like), rub it round and cover it with plastic wrap for later use.

Step 6/ 19

Divide the original dough evenly into four parts and divide the red and purple dough into two parts. The oil skin is divided into three parts on average, one of which is divided into four small parts and the other two are divided into two parts. Round the separated dough and oil skin respectively, and cover with plastic wrap for later use.

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Crush the separated oil skin, wrap it with the separated pastry, rub it round and cover it with plastic wrap for later use.

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The wrapped cake is rolled up and closed.

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The rolled pastry should be rolled up and flattened, then rolled up and relaxed for 15 minutes.

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Crush the divided purple sweet potato stuffing and wrap it with salted egg yolk.

Step1119

Roll it up and cover it with plastic wrap.

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There is a recipe in front of the traditional souffle, so let's not talk about it. Look at the way of colored souffle. Take a colored cake roll and cut it in the middle.

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Roll down the cut surface, wrap it with purple potato yolk stuffing (remember to wrap it with the cut surface facing outwards), slowly push your mouth up with a tiger's mouth, and finally put it down, and the colorful souffle is finished.

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Wrap all the souffles in turn, spread oil paper on the baking tray, code the souffles, brush the traditional souffles with egg liquid, and send them into the preheated oven for 170 degrees 10 minute.

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Take out, brush the traditional egg yolk liquid again, sprinkle with black sesame seeds, and continue to bake in the oven 15 minutes.

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Colorful souffles are coming out!

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High face value.

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