Materials?
Oil skin:
Medium gluten flour100g
Lard 35g
Sugar10g
40 grams of water
Crispy:
70g of low-gluten flour
Lard 35g
Stuffing:
200 grams of bean paste
8 salted egg yolks
(This recipe makes 8 souffles)
Proper amount of black sesame
Egg yolk 1 piece
How to make "souffle" (super detailed steps)?
Make oil skin first: add water to sugar and stir until it is completely melted. In cold weather, it is better to add warm water, which is easier to melt.
Add the sieved medium gluten flour and lard.
Knead into a smooth dough without kneading out the glove mold.
Put it in a fresh-keeping bag and let it stand and relax for about 30 minutes.
Then make pastry, add lard to the low gluten and knead well.
Also put it into a fresh-keeping bag and let it stand and relax for about 30 minutes.
Weigh 25 grams of bean paste each. You can buy ready-made bean paste or make it yourself. )
Preheat the oven to 180℃, after 5 minutes, put the salted egg yolk on the tin foil into the oven, bake for about 5-8 minutes, do not oil out, just cook it in 7-8 minutes. Or steam salted egg yolk. (Salted egg yolk is about10-15g) The salted egg yolk is allowed to cool before filling.
Round, about 35 grams each.
Remember to cover the fresh-keeping bag to prevent water loss.
Divide the oil skin and pastry into 8 parts on average.
23-24g oil skin per serving.
Each serving of pastry13-14g.
Oil skin is as soft and hard as oil, so it won't break.
Press the oil skin up, down, left and right in all directions.
Put the pastry in the middle and wrap it.
Shut up.
Close the mouth all down, cover it with plastic wrap and let it stand for about 20 minutes.
It's too hot, remember to cover it with a wet towel.
Roll out the dough that has stood still and relaxed.
As shown above.
Roll it up
Press the left and right ends respectively. Cover with plastic wrap and let stand for about 20 minutes.
The second roll-out: put it vertically, roll it evenly from one end to the other with a rolling pin, and roll it as long as possible.
Roll it up again. After all rolled up, stand upright, cover with plastic wrap, and then let it stand and relax for about 20 minutes.
Video: Press the middle of the dough with your forefinger. Pull the left and right ends together, round them, flatten them, and roll them up and down from the middle to the left and right with a rolling pin.
Roll out the dough and put the stuffing in the middle.
Knead round, and all the convergent points are facing down. After all the bags are wrapped, let it stand and relax for about 5 minutes.
Preheat the oven for 8 minutes at 180℃. Brush the egg yolk liquid (only egg yolk, no egg white) on the souffle and sprinkle with black sesame seeds. After about 3 minutes, the egg liquid is almost dry, and then put it in the oven.
1: After entering the oven 10 minutes, take out the baking tray and brush the egg yolk liquid for the second time.
2: Continue baking for about 30 minutes, and just color it.
The finished product is shown in the figure.
Tips
1. Be sure to use lard, it is the soul of the souffle.
2. During the whole operation, the dough should be covered with plastic wrap to moisturize at any time.
3. Some people like the crackle of the souffle skin, while others don't. This recipe is cracked. During the heating process, the gas inside expands, and there will be an expansion process. If you don't want to have cracks, you can brush the egg liquid and sprinkle sesame seeds after baking until it is swollen and shaped!
4. The egg yolk must use fresh whole salted duck eggs, and the souffle made from fresh egg yolk is delicious enough.
The souffle tastes best within a few hours after it is baked, so it is best to eat it now. If there is any surplus, it must be put in a ventilated place and eaten within two days. If there is really too much left, it is recommended to put it in a sealed bag before refrigeration, and exhaust the excess air. After putting it in a sealed can, put it in the refrigerator for refrigeration. When you want to eat, preheat the oven 120 degrees for 5 minutes and bake for 2-3 minutes. As crisp as a friend? I did the experiment specially, and I finished it in a week, no problem.