Main ingredient: 150g of medium gluten flour, 135g of lard, 10g of granulated sugar, 70g of water, 160g of low gluten flour.

Supplementary ingredients: 400g of red bean paste, 16 salted egg yolks.

The practice of bean paste soufflé

1, put the egg yolks inside the disk, sprinkle a little white wine, baked in the oven (150 degrees for 8 minutes) or steamed in a pot of water can also be.

2, baked in the oven at 150 degrees for 8 minutes.

3. Wrap the egg yolk with bean paste.

4, in turn, one by one wrapped into a bean paste yolk ball standby.

5, will be the ingredients of the shortening and oil skin separately mixed into a dough, covered with plastic wrap to wake up 60 minutes.

6: Divide the dough into 16 equal portions.

7: Flatten one portion of the dough into a flattened piece, wrap one portion of the dough in oil, and shape into a ball.

8: Roll the dough into a long tongue shape.

9: Roll up. The others are done in turn. Cover with plastic wrap and let rise for 10 minutes.

10, take a roll, press flat. Roll out again into a long tongue shape.

11, roll up. Other in turn good. Covered with plastic wrap to wake up 10 minutes.

12, take a puff pastry blank, pinch the ends to the center. Roll it into a sheet and wrap it in a bean paste custard ball.

13, close the mouth down to round.

14, arranged into a baking dish, the other in turn well. Use a brush to brush the surface of the bean paste custard puff pastry egg, respectively sprinkled with black sesame seeds can be.

15, preheat the oven 180 degrees, middle layer, upper and lower heat for 30 minutes.

16, finished.