Hello, everyone. I'm Brother Xue, who loves to make gourmet snacks. If I buy it, I suggest buying the Franqiaoxin souffle produced in Beihai. But as a pastry chef, I feel that my cooking is the best after half an hour, and my family loves it. The taste is crisp enough, and the taste of egg yolk with stuffing is salty, sweet and palatable, especially delicious. The long storage time of factory production directly affects the taste. Let's briefly talk about the production process, and I will update the video of making souffles later. Remember to pay attention to me

material

Oil skin (16)

Flour 230g

Lard 80g

Water 102g

crisp

Flour 172g

Lard 86g

Filling

Salted duck egg yolk 16

Bean paste 400g

High-alcohol liquor 5g

Corn oil 5g

Brush surface

Egg yolk 1 piece

Black sesame 5g

method of work

1, brush the yolk with white wine for a few minutes and then brush it with oil, preheat the oven 180℃ and bake for 5 minutes, and let it cool for later use.

2. Mix the oil skin materials, add the water several times, knead until it is expanded, and don't completely expand, that is, you don't need to take out the film, and put it in a fresh-keeping bag to relax for 30 minutes.

3. Mix the ghee materials and knead them into dough.

4. Let the dough relax together for 30 minutes.

5. Weigh 25 grams of red bean paste and 16 copies of * * *.

6, bean paste wrapped in baked and cooled egg yolk

7. Round for standby

8. Divide the oil skin into sixteen parts and knead it round.

9. The ghee dough is also divided into sixteen rounds, and the oil skin is pressed into a dough bag and put into a ghee ball.

10, convergent with fingers.

1 1, close down, cover with plastic wrap and let stand for 20 minutes.

12, gently roll out the dough that has stood still, and don't roll it too long for the first time.

13, rolled up from top to bottom

14. Cover with plastic wrap and let stand for 20 minutes.

15, put the awakened dough vertically and flatten it.

16, this time, roll it as long as possible, so that it will be better.

17, roll up from long to low

18, let stand for 20 minutes

19. Roll the dough upward, press it with your fingers in the middle, and close both ends in the middle.

20. Crush and roll into dough.

2 1, wrapped with bean paste and egg yolk stuffing

22, tighten the mouth, convergent down into the non-stick gold plate.

23. Break up an egg yolk and brush it twice on the souffle.

24. Sprinkle with black sesame seeds

25. Put it in a preheated oven and bake at 180 degrees for 30 minutes.