Brush a layer of egg liquid outside and decorate it with a little black sesame seeds. It is exquisite, beautiful and delicious. Making such a high-value snack is the ideal of everyone who likes cooking! If you learn it, you can do something for your family and friends when the Mid-Autumn Festival comes. One 16 home ovens is enough! Hurry up and learn!
Material preparation: oil skin: 200 grams of common flour, 70 grams and 20 grams of edible oil; Sugar; Pastry: low-gluten flour140g, lard 70g; 400g red bean stuffing, duck egg yolk16; Decoration: egg liquid, black sesame; Others: white wine and clear water.
Step 1: Peel the duck egg yolk in a bowl, remove the fishy smell with white wine (note that there is a film outside the duck egg yolk to be removed), put it neatly on a baking tray, and bake it in a small oven at 180℃ for five minutes. First make oil skin, pour flour, oil and sugar into a bowl, mix it with a bowl of water, then rub it evenly by hand, cover it with a film bag and wake it up at room temperature for 20 minutes.
Step 2: Next, make a cake, put the butter slices into a bowl, heat them with hot water to soften them, then knead them into a smooth batter with low-gluten flour, mix the whipped oil skin with the cake, knead them evenly, then pull the even number into 16 packets, roll them into small strips with a rolling pin, roll them up, cover them with a film bag, and wake them up again for 20 minutes.
Step 3: This time is used to make stuffing. Crush the cake with small balls filled with red beans, wrap it with roasted salted duck egg yolk, and then rotate it in the palm of your hand. Roll the batter into a small cake, wrap it with stuffing, seal it, pull it, brush a layer of egg liquid on the cake mold, then decorate it with black sesame seeds, and bake it in a small oven 180℃ for 30 minutes. All right! Delicious souffle is coming out! Eat while it's hot. It smells good!
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