Ingredients: medium gluten flour150g lard 60g Accessories: lard 50g fine sugar 5g water 65g low gluten flour120g red bean paste 375g salted egg yolk 8 whole egg liquid and a little white sesame.

step

The making steps of the souffle are 1 1. In the raw material of oil skin, lard is added with sieved medium powder and fine sugar, kneaded into powder, added with water until the surface is smooth, covered with a fresh-keeping bag and allowed to stand for 30 minutes;

Step 22. Add lard, a crispy raw material, into the sieved low flour and knead evenly; Loose oil skin is divided into 18g/ sheet, and crisp oil is divided into 12g/ sheet;

Step 33 of the souffle practice. Crush the oil skin, add a souffle and wrap it into a ball with the mouth facing up;

Step 44. Take a piece of pastry and roll it into beef tongue;

Step 55. Roll the loosened dough into long strips, roll it into small tubes and relax for 20 minutes.

The practice of souffle step 66. Wash the egg yolk, pour in a little wine (remove the fishy smell), bake at 180 degrees until the surface is golden and cool, and cut in half;

How to make souffle 77. Red bean paste is divided into 25g/piece, and each piece is wrapped with half a salted egg yolk;

Step 88. Take a loose pastry, seal it, press it from the middle with your thumb, then tighten the four corners into a ball and roll it into a circle;

Practice steps of souffle 99. Pack 7 and tighten the mouth, close it down and discharge it into the baking tray;

The process of souffle is 10 10. Sweep the egg yolk evenly on the surface, sprinkle a little sesame seeds, put it in an oven preheated to 180 degrees, and heat it up and down for 30 minutes.