Main Ingredients

Plain Flour 60g

Powdered Sugar 11g

Lard 18g

White Water 30g

Golden Cheese Powder 4g

Supplementary Ingredients

Low Gluten Flour 52g

Lard 27g

Egg Yolks 4 pcs

Homemade White kidney bean filling appropriate amount

Cut raw salted duck egg yolks in half, soaked in high white wine for a while, the purpose is to remove the fishy smell of raw salted duck egg yolks.

Preheat the oven to 150 degrees Celsius, put the raw salted duck egg yolks at low temperature for baking, bake until the salted duck egg yolks seven or eight points of cooked oil is not yet out, you can take out of the oven standby, about baking 5-7 minutes can be.

To make the dough, combine all-purpose flour, powdered sugar, lard, and golden cheese in a container and add water in small batches to form a dough as soft as an earlobe.

Knead and wrestle the dough until it forms a film

The purpose of kneading the film is to prevent it from cracking and leaking when rolling.

How to make shortening dough: Put low gluten flour and lard into a container, quickly mix and knead well to make shortening dough.

Cover both doughs with plastic wrap and relax for 30 minutes.

Roll the divided white bean paste filling and poke holes in it with your thumb. Add egg yolks with 40 grams of each white bean paste filling.

Fold in the salted egg yolk.

Close the mouth and roll it up.

Divide the water skin dough and shortening dough into 4 parts each.

Flatten the pastry with your hands.

Place the shortcrust dough in the center of the water crust.

Press your thumbs against the shortcrust and use your muzzles to push the dough upward to close the opening.

4 pieces are ready. (The last is 8 soufflés because they are cut in half.)

Roll the wrapped dough slowly into a cow tongue shape, then turn it over and roll it out flat.

Then roll the dough from top to bottom into a long tube.

Cover with plastic wrap and let rest for 15 minutes.

Place the dough in a vertical position, seam-side up, and flatten slightly with the palm of your hand.

Slowly roll out the dough into a tongue shape.

Next, roll the dough from top to bottom to form a long tube.

Cover with plastic wrap and relax for 10 minutes.

Use a knife to cut the twice rolled out dough from the center. (Preheat oven to 180 degrees)

Cutting side up.

Press flat with the cuts facing up.

Press and roll out slowly into a circle.

Flip over after rolling.

Turn over and put in the filling.

Press the filling with your thumb and push the dough upward using your muzzle to create a dough drop.

Press down on the little drop (so that it won't crack underneath, a little trick)

A golden cheese soufflé is ready.

Place the wrapped soufflé on a baking sheet.

Put the soufflé in a preheated oven at 180 degrees Celsius and bake in the middle for 20 minutes.

Place the baked soufflé on a baking sheet to cool and store in a box.