how to make crispy mixed how to make delicious

Egg yolk pastry, mixed flowers crisp (purple potato crisp & matcha crisp & cocoa crisp), with butter instead of lard, slightly adjusted the recipe as layers of open crisp, halal diet of the crowd can also meet la!

Ingredients for lotus seed paste soufflé

Medium flour (shortening) 150g Butter (shortening) 55g

Sugar (shortening) 35g Water (shortening) 60g

Low-flour (shortening) 120g Butter (shortening) 65g (add or subtract 3g as appropriate)

Matcha shortening with matcha (shortening) 8g Purple sweet potato shortening with purple sweet potato flour (

Cocoa shortening plus cocoa powder (shortening) 5g Lotus seed paste 25g16 pcs

Salted egg yolks 16 pcs

How to make lotus seed paste soufflé

Step 1

Recipe serves 16 pcs, which is exactly the amount of one golden plate. If you are making soufflé, please ignore the addition of matcha powder, cocoa powder and purple potato powder. If you're making a flower puff pastry, just add the appropriate powder to the shortening, and add the appropriate amount of butter to prevent the shortening from becoming too dry.

Step 2

First, put the ingredients for the oil crust into the bread machine and knead the dough program for about half an hour to knead the film. If you can pull out a tough film, it will not be easy to break the pastry in the subsequent production. The shortening of all the materials kneaded and mixed into a ball, put aside to rise. If you want to make a flowery pastry, add the appropriate coloring powder to the shortening and knead it into a ball.

Step 3

Fresh salted duck eggs, take the yolks, and peel off the surface of the yolks. I bought raw salted duck eggs and peeled the yolks myself after washing them. Raw salted egg yolks are hard and easy to peel.

Step 4

The yolks will not be fishy after you peel off the white film on the surface. If you want to soak it in oil, spray it with white wine, and prebake it, that's fine. I will omit. Each salted egg yolk is wrapped in 25 grams of lotus seed paste, rolled round and set aside.

Step 5

If you want to make 16 soufflés, divide the crust and shortening into 16 equal parts. If you want to make 16 meringues, divide the pastry into 8 equal parts. Wrap the whole thing in plastic wrap.

Step 6

This is the step for the soufflé, wrapping the shortcrust pastry in oil. Wrap it like a dumpling.

Step 7

Flatten it and roll it flat with a rolling pin.

Step 8

Roll it up and let it rest and relax for 20 minutes. Cover with plastic wrap the whole time.

Step 9

Continue to flatten and roll out.

Step 10

Roll up and let rest for 20 minutes.

Step 11

Fold the meringue directly over. Pinch the ends tightly.

Step 12

Pinch the pinched side down.

Step 13

Flatten and roll. I didn't take a picture of this step.

Step 14

Wrap the filling and place on a baking sheet.

Step 15

The same procedure is done for the puff pastry. Wrap it like a dumpling.

Step 16

Flatten it.

Step 17

Flatten with a rolling pin.

Step 18

Roll up and leave to relax for 20 minutes. Cover with plastic wrap the whole time.

Step 19

Continue to flatten and roll out.

Step 20

Here comes the key to the flaky pastry, before rolling it flat for the second time, cut off the extra oil skin at both ends and roll it again. You can effectively avoid the white head phenomenon.

Step 21

Wake up for another 20 minutes.

Step 22

Use a quick knife to cut through the center of the dough.

Step 23

Press down.

Step 24

Roll out the dough and wrap the filling.

Step 25

Mixed flower puff pastry wrapped yards to the baking dish, soufflé need to prepare egg yolk liquid brush surface.

Step 26

Use a nylon brush to brush the surface of the soufflé and sprinkle sesame seeds.