The outermost layer of skin epidermis

Ordinary flour 300g

90 grams of lard

60 grams of fine sugar

Water is about 150g.

crisp

200 grams of low gluten flour

95g lard

infilling

The bean paste is about 800g.

30 salted egg yolks

other

About two egg yolks.

Proper amount of black sesame

How to make a simple version of souffle moon cake?

Soak the salted egg yolk (raw) in cooking wine 15 minutes to remove the fishy smell, then preheat the oven 160 degrees, bake it 10 minutes (spread tin foil on the baking tray because the egg yolk will give off oil), and let it cool for later use.

Knead the oil skin and pastry according to the formula, cover the basin with a lid or plastic wrap, and wake for 20 minutes.

Because it was taken at night, the color is a little distorted. Finally, the oil skin presents a smooth state in the picture. It is best to take out the film and fully stir it into dough after the pastry is made.

Divide the red bean paste into 30 pieces with the same size, press it into a circle by hand, wrap it with egg yolk, knead it into a circle, and cover it with plastic wrap.

Divide the oil skin and pastry into 30 parts, with the same size as far as possible, cover with plastic wrap and relax for 10 minute.

Press the oil skin into a round block by hand (not too big), put the oil wallet in the middle, and close your mouth bit by bit with your teeth.

Knead in the previous step and cover with plastic wrap to prevent cracking.

Roll the product obtained in the last step into a picture and roll it with a rolling pin for two or three times, not too long, but within 15 cm, with a width of about 5 cm.

Roll into a roll, as shown in the figure

Cover with plastic wrap, and cover each one to avoid cracking.

The part of the winding interface is facing up and rolled into a sheet, not too long or too wide.

Roll it into rolls and cover it with plastic wrap.

For scrolling in the previous step, the interface is up. Just roll it up. It's long enough.

Fold the two ends in half toward the middle, and then knead the four corners toward the middle.

Roll the dough from the previous step into pieces, not too big. Put the bean paste and yolk stuffing in the middle of the dough, wrap the dough around the stuffing bit by bit with a tiger's mouth and close it, except as the bottom of the souffle. If there is too much dough at the bottom when it is closed, remove a part to avoid too thick skin at the bottom.

Brush two layers of egg yolk liquid on each souffle to make it look better, and sprinkle a little black sesame seeds on it.

Preheat the oven 160 degrees, and bake for about 30 minutes according to the temper of your oven.