How to make homemade souffle, which is salty and delicious, crisp and delicious, but not enough to eat? If you want to rank delicious Chinese cakes, then the souffle must be one of the best. Melaleuca cake is wrapped in duck egg yolk under the skin, and it is delicious with Q-elastic soft and waxy snow sweet skin. Take a bite, and the red bean stuffing with insulation wallboard will spread on the tongue. The yellow skin of the crab is crisp enough to fall off the slag. Take a bite. It is salty and soft. The skin of Xuemei Niang, red bean paste and duck egg yolk are delicious on the tip of the tongue layer by layer! The moment you eat the souffle in your mouth, your tongue starts a journey with rich flavor, and every bite is a masterpiece.

Crispy golden skin, clear layer by layer, baked with oil cake several times, delicate to every link, soft to eat, with a hint of milk flavor.

Melaleuca pastry is thin and crisp with many layers, and the surface is covered with black sesame powder. Pick up the round egg yolk pastry and be very careful not to destroy the perfect thousand-layer pastry. If you like this special food, why not try it at home? Then I will share with you the detailed cooking method of this snack, please enjoy it. Don't say anything Grandpa went to the kitchen today and brought you souffle. I hope you have a good time ~

Oil skin: 150g wheat flour, 50g animal oil, 30g fine sugar, 50g water, pastry: 100g wheat flour, 50g animal oil, invagination: 400g red bean paste, 12 salted duck egg yolk.

The first step is to make oil skin, mix wheat flour, fine sugar and animal oil, add water and stir quickly until the mixed dough can be covered with plastic film ~, seal the fresh-keeping bag for proofing, cover the fresh-keeping bag as crisp as oil after stirring, and put it in the refrigerator for storage, which can also be used as stuffing when proofing;

Step 2, put the salted duck egg yolk into an electric oven and bake it with high alcohol to make it fragrant. Divide the red bean paste into 12 equal parts, which is bigger than the egg Huang Lue. Wrap the egg yolk in bean paste like jiaozi, squeeze it with the palm of your hand, gradually seal it and round it ~ put it aside for use. Dough and pastry that have been proofed are also divided into 12 portions and kneaded into balls. Squeeze the oil skin and knead it into a ball.

Step 3: put the invagination into the rolled dough, seal it, put it on a baking tray, brush it with egg white powder, sprinkle it with cooked black sesame powder, and then enter the electric oven. /kloc-bake at 0/80℃ for 30 minutes, and you can serve ~ the salty and delicious souffle is ready. You can see for yourself if you like ~