2. Prepare the oil skin part and put it into the cooking machine.
3. Stir at medium speed until fascia comes out. It depends on the machine. I usually leave the fascia in 10 minutes. Of course, if there is no machine, I can also rub it by hand.
4. Hold out your hands, it can happen.
5. Put the kneaded dough into a fresh-keeping bag and wake it for about half an hour.
6. Prepare the pastry materials and put them into the cooking machine to stir until there is no powder.
7. Take out the egg yolk soaked in corn oil overnight and spray it with high-alcohol liquor to remove the fishy smell of the egg yolk. Bake in oven 170 degrees for 5 minutes. Take it out and let it cool.
8. Take out the oil skin that has been proofed for half an hour, and divide it evenly into 16 parts. Pastry is divided into 16 portions.
9. Gently round a piece of oil skin, put the pastry in the middle, wrap the pastry in an oil bag, wrap it up and put it down.
10. Pack the remaining 15 skin as above.
1 1. Turn the wrapped cake over, gently press it and roll it into an oval shape with a rolling pin.
12, rolled up from top to bottom.
13. Roll all the remaining cakes, put them in fresh-keeping bags, and let them stand and relax 15 minutes.
14. Pick up the cakes spread for the first time, stand up, roll down and roll out again.
15, and then roll it up from top to bottom.
16. Roll up the remaining pastry and put it in a fresh-keeping bag and let it stand 15 minutes.
17. When standing, evenly divide the bean paste into 16 portions and wrap it with baked egg yolk. Put it aside for later use.
18, muffin, sealed, thumb pressed from the middle. Fold the four corners to the middle and press gently with a rolling pin.
19. Roll the pressed pastry round and as thin as possible. Put the wrapped bean paste and egg yolk stuffing on the cake, fix it with a tiger's mouth, slowly tighten the mouth, and put it face down on a baking tray with a thin layer of oil.
20. Keep the wrapped souffle at a certain distance, put it in a baking tray and apply a thin layer of oil.
2 1, for the baked color, we only chose egg yolk, which makes the color look better and the whole egg brush is ok. After brushing the egg mixture, sprinkle sesame seeds evenly. Put it in an oven with preheating temperature of 160 degrees. Bake for 25 minutes. The situation of each oven is different, so the temperature should be controlled by yourself.
After 22 or 25 minutes, the golden souffle comes out of the oven and tastes better when it is hot.