Main ingredients: oil crust, wheat flour (high gluten flour) 100 grams of goldfish bread, 70 grams of lard, wheat flour (low gluten flour) 100 grams of goldfish pastry, 80 grams of water, 40 grams of sugar

Supplementary ingredients: soufflé, wheat flour (low gluten flour) 140 grams of goldfish pastry, 70 grams of lard, filling, salted egg yolks 20, red bean paste

450 grams or so decorative, egg yolks 1 (brush egg wash), black sesame seeds in moderation

1, salted egg yolks used two days before soaking in corn oil or colorless and tasteless cooking oil soaked out. Let's do the oil skin, first will be on the oil skin of all the ingredients in the bread bucket.

2, bread machine, knead until the surface is smooth, can pull out the film, this is very important

3, kneaded oil skin removed and put aside to rest 15 minutes of relaxation (do not forget to cover the plastic wrap)

4, the shortening material in a large bowl, knead the dough, the process requires patience, because the shortening will be very soft, kneaded shortening after the shortening to rest for 10 minutes

5, take an egg yolk and red bean paste, I use egg yolks and red bean paste for a total weight of 40 grams, red bean paste gently flattened with your hand, put the yolks on top

6, with red bean paste wrapped around the yolks, slowly with the tiger's mouth to the top, and finally slowly close the mouth until the red bean paste completely yolks wrapped around the yolks in turn, the 20 yolks are all wrapped up in red bean paste, all the yolks of the bean paste is done, covered with plastic wrap and set aside. Clingfilm cover, set aside.

7, the oil skin, shortening the dough into 20 equal parts, the oil skin, shortening gently kneaded round, covered with plastic wrap to rest for 15 minutes, each process of resting link can not be less

8, 15 minutes after the first roll: take a pastry gently flattened, rolled into an oval sheet

10, and then from the top down to push the roll, the closure of the mouth face down,

11, after relaxing well, the first time you roll: take 1 pastry gently flattened, rolled into oval sheets

10, then from the top to push the roll, the closure of the mouth face down,

11, and then from the top to the bottom of the roll. p>11, after the relaxation, the second roll, the closure of the first press up, rolled to about 18 cm

12, still from the top to the bottom of the push roll, rolled into the picture, all the oil skin, shortening rolled completed, continue to relax for 30 minutes

13, after the relaxation is complete, take a puff pastry, the first in the center of the closure of the middle of the press a little bit, pinch the sides, flatten and rolled into a

14: Put the yolk bean paste on top of the rounded shortcrust pastry, wrap the shortcrust pastry around the shortcrust pastry, and slowly close the mouth with the tiger's mouth

15: Slowly close the mouth until the shortcrust pastry is completely wrapped around the yolk bean paste, and the process is the same as wrapping the yolk pastry. The last pinch, close the mouth down

16, wrapped all the soufflé, relax for about 15 minutes

17, in the soufflé on top of a layer of egg yolk liquid, sprinkle black sesame seeds, preheat the oven at 180 degrees Celsius, bake for 30 minutes, remove from the oven and let cool to eat on it