Taro mashed sweet potato soufflé: lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, mashed taro: 200g

Frozen oolong soufflé: lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, oolong stuffing: 200g

Tofu sweet potato soufflé Lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, bean paste: 200g

Black gold pineapple soufflé; lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, pineapple filling: 200g

Snow cheese soufflé: lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, pineapple filling: 200g

Snow cheese soufflé: lard: 60g, low flour. 100g, sugar: 15g, salted egg yolks: 8, water: 65g, cheese: 90g

Oatmeal bacon soufflé: lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, oatmeal filling: 200g

Purple potato cheese soufflé: lard: 60g, low flour: 100g, sugar: 15g, salted egg yolks: 8, water: 65g, pineapple filling: 200g

Purple potato cheese soufflé: lard: 60g, low flour: 100g, salted egg yolks: 8, sugar: 15g, pineapple filling: 200g

Purple potato cheese soufflé: lard: 60g, low flour: 100g, salted egg yolks: 8, sugar: 15g

2. The shortening ingredients are also mixed well. The mixture of shortening is in the form of a ball, and the degree of softness is similar to that of the dough.

4. Divide the crust, shortening, and filling into 16 equal portions. Wrap a baked egg yolk around one portion of bean paste and pinch it tightly.

5. Take one of the wrapped shortcrust, roll it out into a long strip of tongue, roll it up and cover it with plastic wrap

6. After the first shortcrust is processed, cover all the rolled shortcrust with plastic wrap and let it rise for 10-15 minutes.

7. After the end of the rise, we took the rolled pastry out, flattened it lengthwise, rolled it out again in the shape of a long strip of tongue, rolled it up, and continued to cover it with plastic wrap and let it rise for 10-15 minutes.

8. Finally, when the dough is finished, fold the long strip of roll to the center and flatten it, then roll it out into a round cake. Wrap the bean paste and egg yolk filling with the help of a tiger's mouth, and pinch it tightly to close the mouth.

9. Wrapped custard embryo rows in the baking tray, brush with egg wash, sticky black sesame seeds on the OK ~

10. Into the preheated 180 degrees steam grill in one machine, select the 4D hot air mode baking for 35 minutes.