Ingredients

Lard130g

70 grams of water

20 grams of sugar

340 grams of medium powder

ingredients

Egg yolk liquid

1 piece

semen sesami nigrum

a little

The practice of souffle

1.

Salted egg yolk is soaked in corn oil for 2 days in advance.

2.

Spray high-alcohol liquor on the surface of salted egg yolk soaked in oil to remove the fishy smell. Oven 170 degrees 10 minutes, and bake until it is half cooked. The yolk I use is about 15g each.

3.

Prepare oil skin and pastry. Water-oil skin: water 70g, lard 60g, sugar 20g, medium flour 180g. Oil pastry: lard 70g, medium flour 160g.

Knead the water-oil crust and the oil crust into dough respectively. Cover with plastic wrap and let stand for relaxation 1 hour.

4.

Divide the bean paste into each portion 15g, knead it round, flatten it with the palm of your hand, and wrap it in egg yolk. Knead the bean paste wrapped in egg yolk and set aside.

5.

Divide the water-oil skin dough and crisp dough into 20 parts and round them.

6.

Wrap the crispy dough in water-oil dough, knead it round, close it down, cover it with plastic wrap and let it stand for 20 minutes.

7.

Take the slack dough, flatten it, and roll it into a duck tongue. Roll up and relax 10 minutes.

8.

Press it flat again, roll it long, roll it up, and then relax it 10 minutes.

9.

Take a dough, press it in the middle, and then flatten it.

10.

After rolling, wrap the egg yolk with bean paste in the tiger's mouth.

1 1.

All the mouths are facing down.

12.

Brush the surface with thin egg yolk liquid and sprinkle black sesame seeds on the top.

13.

Preheat the oven, 180 degrees for about 25 minutes, and the coloring is satisfactory.

Finished product drawing of souffle