1, oil skin: 28g of fine sugar, 48g of lard (I used corn oil), 8g of converted syrup (I replaced it with honey), 56g of low-gluten flour150g of water (I mixed high-gluten flour120g with 30g of Jiale corn starch).
2. Pour the flour into the basin, dig a hole in the middle, add sugar oil into syrup water, mix with the flour, press the flour into dough by hand, then knead it until the surface is smooth and not sticky, put it into a fresh-keeping bag and relax for 30 minutes.
3. Crispy: low-gluten flour150g (I mixed it with golden elephant high-gluten flour120g and 30g of Jiale corn starch) 75g of lard or ghee (I used liquid corn oil).
4, the practice of pastry is similar to that of oil skin. It is also to pour flour into a basin, dig a pit in the middle, pour oil into the middle, and then operate by hand.
5. The oil skin is divided into each weight18g and the pastry is divided into each weight15g.
6. Divide the bean paste into 25 grams and cut each yolk in half.
7. Squeeze the bean paste and wrap the egg yolk for later use.
8. Flatten the oil skin, wrap it in pastry, and roll the wrapped pastry dough with a rolling pin, with the length of about 12CM, and roll it up.
9. Then roll the dough once, then roll it up, and the pastry will be finished. It will take 15 minutes before filling.
10. Roll the finished egg yolk crisp crust flat, wrap it in bean paste, tighten the crust, put it in a baking pan with the mouth facing down, brush it with egg liquid twice, and then sprinkle with black sesame seeds.
Flour is divided into high gluten flour, medium gluten flour and low gluten flour. High gluten flour is mainly used to make bread, medium gluten flour is used to make pasta, and low gluten flour is used to make snacks and dishes. Therefore, neither rich flour nor standard flour is suitable, so it is recommended to choose low-gluten flour.
It is best to use low-gluten flour. Low-gluten flour can also be bought in places where flour is sold. It is generally used to make shortbread and cakes. You can also buy it on the internet. If it is really not available, it is also possible to replace it with medium powder. Just slightly different in taste.
First of all, let's talk about the selection of materials. It's best to choose lard as the oil for making egg yolk crisp. It will be very good and fragrant. If lard is too greasy and unacceptable, you can choose butter or vegetable oil, but it is not as fragrant as lard sticks.
To make souffle, it is necessary to cook a piece of lard in advance ~ ~ I usually cook it with a rice cooker or a pressure cooker, which is very convenient. If I use a wok, it is ok.
The bean paste or lotus seed paste of the souffle can be fried by yourself, or you can buy the best from Lianxianglou. A pack of 500g can make 30 souffles.
Cake is regarded as a kind of symbolic culture in Taiwan Province, represented by pineapple cake and souffle, and others include mung bean, sun cake, sesame cake, old woman cake, phoenix crisp and taro crisp. Cake is the most commonly used gift in Taiwan Province. As the name implies, the gift is a gift brought by relatives and friends when they walk around. The cakes that locals like to buy have a short shelf life, especially the souffle, which has a very short shelf life, usually only 6-8 days. It is too late to eat, so it can be frozen, but don't freeze it again.