How to make souffle;
1. Make oil skin. Soften the butter, put it into high-gluten flour and mix it with fine sugar. After mixing evenly, oil and flour will turn into crumbs. Add a little water and knead it into a smooth dough. Cover the basin with plastic wrap and let it stand for 30 minutes.
2. Make cakes. You can make cakes while waiting. Mix the remaining softened butter with low-gluten flour and stir well.
3. make cakes. After half an hour, take out the oil skin, and divide the oil skin and pastry into even small pieces with the same number. Take a piece of oil skin, knead it flat by hand, put a pastry on the oil skin and wrap it into a ball. Seal the wrapped cake upwards and roll it into an oval shape with a rolling pin. Roll the oblong into a cylinder with the cutting opening facing upwards.
4. Roll out all the dough sheets, cover them with plastic wrap and let them stand 15 minutes. After standing, roll the dough roll into long strips again with a rolling pin, roll it into small tubes, and close it. After all the crisp rolls are rolled, cover them with plastic wrap and let them stand for 20 minutes.
Make stuffing. When you wait, you can make stuffing, divide the steamed salted egg yolk in two, and wrap half of the salted egg yolk into a ball with appropriate amount of bean paste.
6. When the time is up, take a cake roll and stuff it down. Press it from the middle with your thumb, and the balls on both sides will tighten in the middle. Roll it into a circle with a rolling pin, put the prepared stuffing in the middle and put it in a baking tray with a non-stick waterproof cloth.
7. Set the oven to 190 degrees, preheat the oven, brush a layer of egg yolk liquid on its surface, sprinkle a proper amount of black sesame seeds, put the baking tray in the middle layer of the oven, adjust the temperature to 180 degrees, and bake for 35 minutes. Time's up, take it out and let the souffle stew in the oven 10 minutes.