You can't bake the egg yolk when making the egg yolk, because the egg yolk used to make the egg yolk is salted, and there are two kinds of salted egg yolk, one is the purchased finished egg yolk, and the other is the boiled egg yolk of salted duck egg. If it is the purchased finished egg yolk, you need to steam the egg yolk before making the egg yolk. If it is cooked salted duck egg yolk, you can use it directly.

Let's share with you the simplest way to make souffles.

==== Mixed-flour version of the egg yolk cake = = =

Making formula: 67g of butter, 2g of white sugar, half an egg, 12g of low-gluten flour, 6 salted egg yolks, and appropriate amount of milk and powdered milk.

Production method: 1. Sieve the low-gluten flour, soften the butter at room temperature, put it in a small basin, and add the white sugar. Beat the butter with electric egg beater. Beat the butter to milky white, add the eggs and continue to beat until the eggs and the butter are completely blended and the white sugar in the butter is completely melted. Pour in the sieved low-gluten flour, grab the butter and flour evenly by hand, and knead until there are no dry flour particles.

2. steam the salted egg yolk in a steamer for about 1 minutes, take out the steamed egg yolk, crush the egg yolk with a rolling pin or a small spoon, pour in a proper amount of milk, add a proper amount of milk powder, stir evenly and let it cool, divide the kneaded dough into small dough with equal size, knead it into a round ball by hand, pat it flat, wrap it in a proper amount of egg yolk, and put it in a baking tray. Brush a layer of egg liquid on the surface of the prepared souffle, sprinkle a proper amount of sesame seeds, pierce a small hole with a toothpick, preheat the oven to 2 degrees and lower the fire to 19 degrees, and bake it in the lowest layer of the oven for about 15 minutes.

Tip: 1. This souffle is a mixed-pastry version of souffle. The yolk has a strong flavor and a faint milk flavor. Golden color, crisp outside and tender inside, very delicious. There is also a kind of souffle, which is made of pastry. The pastry of the souffle is layered and delicious, but it lacks milk flavor. The manufacturing method is relatively cumbersome.

2. The egg yolk used in the egg yolk crisp is salted egg yolk, not ordinary egg yolk. The finished salted egg yolk will be hard after steaming because of little water, so add some milk to dilute it to make the egg yolk soft. If you use the yolk of cooked salted duck eggs, just dig it out and use it. Because the yolk in salted duck eggs is soft. So there is no need for post-processing.

conclusion: when mixing the pastry version of the egg yolk cake and the dough, the butter should be whipped into milky white, and the eggs should be stirred quickly after being added, and the eggs should be beaten into the butter. You can't use slow stirring, which will separate the oil from the egg and butter, and the butter will overflow when baking again. After adding the flour, grab it evenly and try not to knead it. Kneading the dough is easy to knead the dough out of gluten.