Oil skin (16)

Medium flour (common flour) 200

70g lard

20 grams of sugar

Water 82

crisp

Low powder140g

68 grams of lard

stuffing

352g red bean paste stuffing

Salted egg yolk 16

other

Egg yolk two.

A little black sesame

How to make the most detailed revised version of the souffle recipe (a must-see for beginners)?

Spray the vacuum egg yolk with high-alcohol liquor, steam it in the pan for eight minutes, and master it yourself. Just don't oil it. Set aside. It can also be baked in the oven. According to the hardness of the yolk, fresh salted duck eggs are generally baked directly, and it will be better to steam them in vacuum. If time is tight, they can also be wrapped directly (only for the freshly chopped yolk)

All the oil skin materials are poured together and kneaded into a complete stage (glove film). Some people say that it is enough to expand, but I have never tried it. At this time, the oil skin will naturally relax for more than 20 minutes.

Pour all the pastry ingredients into a basin and mix well to form a dough.

23g of oil skin and 0/3g of pastry, well divided and rounded for later use.

Roll the oil skin up, down, left and right, wrap the pastry completely, and put it down for later use.

Place the pastry-wrapped oil skin with its mouth closed upward, gently press it down with the palm of your hand, and roll the rolling pin up and down to make it look like a cow tongue.

Roll up as shown in the figure, set aside and relax15min.

Divide the bean paste into 16 portions, 22g each, and round it for later use.

Step 8 Roll the relaxed dough roll as shown in the figure, start in the middle, face up and down once, and don't roll it back.

Roll like this

Then roll up as shown in the figure,

Like this, cover the plastic wrap and relax 15 minutes.

Take advantage of the relaxation time of the second rolling, wrap the egg yolk in the bean paste and knead it for later use.

Press the second-relaxed pastry with your thumb in the middle like this.

Then pinch the two ends together and make them look like in the picture, and then roll them left and back.

Start from the middle, roll it once from top to bottom, left to right, and roll it as shown in the picture. Don't look back.

Wrap the bean paste wrapped in egg yolk in the dough, pinch it around the dough as much as possible, and wrap the bean paste as much as possible.

Close the jaws, thumb and forefinger and pull upward in circles. Close the jaws tightly without gaps.

Put it down and round it.

Brush the egg yolk liquid, and the egg yolk liquid can be slightly mixed with water, brushed once, baked in the oven 150 for 5 minutes, taken out and brushed again, and decorated with black sesame seeds.

Preheat the oven 165- 170 degrees, bake it for 30-35 minutes first, and then adjust it to 175 degrees 10 minutes for coloring (there is no oven function adjustment 180 degrees, depending on your oven habits, it is not fixed.

Add several finished drawings.

This is my lotus paste stuffing.

Tips

About mixed pastry: it is very important to roll the pastry, with the middle up and down, and the middle to the left and right. Don't roll it back and forth.

70-75g of the egg yolk cake made by this method can be properly placed with 63-85g of moon cakes, which can be eaten or sold by yourself.

If the egg yolk is not particularly old and hard, it can be directly sprayed with white wine in the oven without steaming 120- 159 degrees baking 10 minute, and it depends on the egg yolk whether it is steamed or baked.

The temperature and oven are different, just for reference.