The soufflé belongs to the category of shortening, and the shortening category must use lard or butter. If you use regular oil, the dough will remain soft after combining with the vegetable oil, and will not be crispy.

The method of making soufflé is as follows:

Raw materials needed:

1, the main ingredients: 80 grams of gluten flour, 60 grams of low gluten flour, 28 grams of butter, 3 grams of sugar, 30 grams of lard, 35 grams of water, 8 egg yolks, 130 grams of red bean paste.

2. Accessories: one whole egg, black sesame seeds.

Step 1: Prepare the egg yolks first.

The second step: egg yolks sprinkle some white wine, 180 degrees about 5 to 8 minutes, drying the surface to remove the fishy taste also increase the flavor.

The third step: butter melted + gluten flour + sugar + water first with chopsticks, then put on gloves and knead for a while wrapped in plastic wrap to wake up for about 10 minutes, lard + low gluten flour is the same treatment.

Step 4: After waking up, roll the dough into long strips and divide into 8 equal parts.

Step 5: There will be 16 small pieces, butter and lard separate also has the advantage, from the color is very easy to distinguish which is the oil skin and which is the shortening, will not be confused.

Step 7: Wrap all eight dough balls and set aside.

Step 8: Take one and roughly press it into the shape of a leaf, then use a rolling pin to roll it thinner and larger, and roll it into a coil.

Step 9: Once all eight are rolled, cover with plastic wrap and let rise for about 10 minutes.

Step 10: After waking up, press it into a flat long shape again, this time a little narrower, and then roll it with a rolling pin, and then roll it into a small roll.

The tenth step: this time the roll roll is more narrow, and then covered with plastic wrap to wake up ten minutes.

Step 12: Take out the small roll, press in the center, fold up both sides, knead a little, form a round ball, and close the mouth facing down.

Thirteenth step: so the soufflé crust is complete.

Step 14: Take the red bean paste, roughly between 15-17 grams per portion, and wrap it around the egg yolks, and the filling will be complete.

The fifteenth step: the ball flattened, rolled a little larger, the inner trap in the center, and like a bun, slowly close the mouth, finish the mouth facing down.

The sixteenth step: preheat the oven about 180-185, into the billet brush with egg wash, more brush two layers, into the oven, the middle 20 minutes.

Step 17: Remove from the oven, brush with another layer of egg wash, sprinkle with sesame seeds and bake for another 10 minutes.

Step 18: After ten minutes it's ready to come out of the oven.