medium-gluten flour is used for water-oil crust and low flour is used for pastry.

How to make souffle:

1. Make oil crust. Soften the butter, put the butter into the high-gluten flour and mix it with fine sugar evenly. After mixing evenly, the oil and flour will become crumbs. Add a little water to it and knead it continuously to form a smooth dough. Cover the basin with plastic wrap and let it stand for 3 minutes.

2. make pastry. You can make pastry while you wait. Mix the remaining softened butter with low-gluten flour and mix well.

3. Make pastry. After half an hour, take out the oil skin, and divide the oil skin and pastry into even small pieces, with the same number. Take an oil skin, squash it by hand, put a pastry on the oil skin and wrap it into a ball. Seal the wrapped pastry upward, and roll it flat into an oval shape with a rolling pin. Roll the long oval into a cylinder with the cutting opening facing upwards.

4. After all the pastry is rolled, cover it with plastic wrap and let it stand for 15 minutes. After standing, roll the pastry roll into long strips again with a rolling pin, roll it into a small tube, and close it down. After all the crisp rolls are rolled, cover them with plastic wrap and let them stand for 2 minutes.

5. make stuffing. While waiting, you can make stuffing, divide the steamed salted egg yolk in two, and wrap half of the salted egg yolk in a ball with a proper amount of red bean paste.

6. when the time is up, take a pastry roll, tuck it down, press it from the middle with your thumb, and the balls on both sides will be tightened to the middle, roll it into a circle with a rolling pin, put a prepared filling in the middle, and put it down in a baking tray with a non-stick tarpaulin.

7. Set the oven to 19 degrees, preheat the oven, brush a layer of egg yolk liquid on its surface, sprinkle appropriate amount of black sesame seeds, put the baking tray in the middle of the oven, adjust the temperature to 18 degrees, and bake for 35 minutes. When the time is up, take it out and let the souffle stew in the oven for 1 minutes, and then you can take it out of the oven. Put it on a plate and eat it.