material

Oil skin: 19-20g medium-gluten flour 2 10g butter 75g water 75g cake 13- 14g low-gluten flour 165g butter 92g bean paste 25g( 18 pieces) salted egg yolk/kloc-.

How to make souffle (butter version)

Peel the yolk, including a film. Then soak in edible oil for several hours to remove the fishy smell, spray a little high alcohol, and bake at 180 degrees for 5 minutes! You can also directly use bagged brand salted duck eggs (such as Jin Qixiang).

Wrap the bean paste and yolk for later use.

You don't need to knead the oil skin out of the film, but you need to knead it to a very soft state. After the pastry is kneaded evenly, wrap it with plastic wrap and wake it up 10 minutes.

Oil skin and cakes 18 portions.

Flatten the oil skin and put in the cake.

Wrap it tightly

Roll into a long strip

reach

At the same time, cover with plastic wrap and wake up for 10 minutes.

Roll it out and roll it up again.

Wake up 10 minutes, cover with plastic wrap to prevent drying.

Click in the middle, pick up both ends and flatten them with the palm of your hand. It is pressed into a big cake, which is bigger than the yolk filling of lotus paste (bean paste).

Supplementary small video

Put lotus seed paste (red bean stuffing) and egg yolk stuffing in the middle, wrap it up and make it round!

Brush with egg yolk liquid and sprinkle with sesame seeds.

Preheat oven 180℃ and bake for 35 minutes.

Baked for 15 minutes.

After baking for 30 minutes.

It's out of the oven ~

Wow, it's delicious ~

skill

Personally, I like golden yellow, so I use pure egg yolk liquid. If I like something light, I can add some water! Butter can be replaced by lard. The amount of lard in oil skin is 75g, and that in ghee is 80g. In addition, if the lard cooked by yourself is dry, you can use soft, and 5g of ghee can be added in the oil skin.