Is souffle super delicious? Crispy egg yolk is a kind of dessert with sunken egg yolk and crispy skin, and it is a derivative of Su-style moon cake. Ma Bao can use this dessert as a snack at home, which is simple, convenient and delicious. Come and see the souffle with me. Super delicious!
Souffle is super delicious. 1
List of ingredients
Medium gluten wheat flour150g
Low gluten wheat flour 120g
Lard 1 15g
Sugar 15g
60 grams of water
300g red bean paste
Salted egg yolk 16
Production steps
Step 1: put 150g medium flour, 50g lard, 15g sugar and 60g water into the bread maker, start the dough mixing program, stir 15min, complete the water-oil crust dough, and let it stand 15min to relax the dough.
Step 2: Mix the low-gluten flour with 65g lard and knead it into dough to complete the pastry.
Step 3: Soak the salted egg yolk in Chinese liquor, bake it in the oven at 170℃ for 6-8 minutes, and sand it out slightly.
Step 4: Divide 320g bean paste into 16 portions, each portion is wrapped with egg yolk, and the wrapped stuffing is reserved.
Step 5, evenly divide the water-oil crust dough and the pastry dough into 16 portions.
Step 6, flatten the dough with water-oil crust, put the crust on it, wrap it around, and repeat 16 times.
Step 7, cover the dough with plastic wrap and relax for 10 minute.
Step 8: Take a small dough, roll it into strips and roll it up from top to bottom.
Step 9, roll the rolled dough from the joint into a cow tongue, and then roll it up.
Step 10: Press the rolled dough into a nest from the middle, and flatten both sides into a circle from the middle.
Step 1 1: Put the egg yolk stuffing with bean paste and wrap it.
Step 12: Wrap the 16 souffle, put it in a baking tray, and prepare the egg liquid and black sesame seeds.
Step 13: Brush the egg mixture, sprinkle with sesame seeds, and bake in the oven 165 for 35-40 minutes.
skill
1. You need to give the dough enough time to relax before each roll, about 15 minutes.
2. The dough needs to be covered with plastic wrap to keep it moist, so that it won't crack.
This method has been crisp for three times, and the finished cake has many layers. If you don't think it's enough, you can roll more times.
Souffle is super delicious.
Ingredients for souffle
Water-oil skin material
Medium gluten flour 120g
30 grams of corn oil
40 grams of water
Sugar powder 10g
Crispy material
85 grams of low-gluten flour
35 grams of corn oil
infilling
Appropriate amount of bean paste
Ten salted egg yolks
Surface decoration material
The broken eggs are yellow.
A little black sesame
Egg yolk curing material
Proper edible vegetable oil
A few drops of white vinegar
The practice of souffle
Step 1: prepare the most important egg yolk in the stuffing the night before, buy fresh salted eggs directly, separate the egg yolk, and wash off the protein on the surface with drinking water. Add the right amount of oil, drop a few drops of white vinegar and marinate in the refrigerator for one night.
Step 2: After the materials are ready for weighing. Make cakes first, mix low-gluten flour and corn oil, and knead into a ball.
Step 3: After kneading into dough, wrap it with plastic wrap and put it aside to relax. You don't need to change the pot, just wrap the water, oil and dough with plastic wrap and relax with the dough for half an hour.
Step 4: During the dough relaxation, bake the salted egg yolk in the oven 150℃ for 10 minutes. Put a piece of tin foil on the baking tray. After baking, put it aside for use.
Step 5: Divide the loose dough, pastry and water-oil crust into ten balls respectively.
Step 6, flatten a piece of water-oil skin, wrap the pastry inside, and then close it.
Step 7: After all the dough is wrapped, roll it into beef tongue. Then roll it from bottom to top.
Step 8: After all the rolls are finished, cover with plastic wrap and relax for half an hour.
Step 9: After half an hour, roll it into a long tongue again directly. Then roll it up.
Step 10: After all the rolls are finished, cover with plastic wrap and relax for half an hour.
Step 1 1: When the dough is loosened for the second time, prepare the stuffing, take a proper amount of bean paste, then wrap it with baked and cooled salted egg yolk, and knead it round for later use (to wrap it well, put it in the refrigerator for a while).
Step 12, after half an hour, take out one and stand up.
Step 13, and then press Ping.
Step 14: Roll it into a round piece with a rolling pin.
Step 15: Roll up all the pieces, wrap them with egg yolk and red bean paste, and then close them.
Step 16: put it on the baking tray after closing. If the baking tray is not non-sticky, you need to pad it with a piece of oil paper. Brush with egg yolk liquid and sprinkle with sesame seeds.
Step 17: preheat the oven 180 degrees, which takes about five minutes. Send the crispy cakes brushed with egg yolk and sprinkled with sesame seeds into the preheated oven, and bake the middle and lower layers for about 25 minutes until the surface is golden. It can be eaten after cooling.
Cooking skills of souffle
Sesame sprinkled with white sesame seeds and black sesame seeds can be selected according to their own preferences. The oil for curing egg yolk can be peanut oil, salad oil or corn oil. You can do anything you want, but corn oil is the best shortening. I made seven egg yolk fillings and three pure bean paste fillings. You can choose the stuffing according to your actual needs. Ten finished products. There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!