how to make homemade souffle, which is salty, delicious, crisp and delicious, and it is more than addictive after eating?

If you want to rank the delicious Chinese pastry, the egg yolk pastry must be one of the best. It is delicious to wrap duck egg yolk under the skin of the layered pastry and add Q-elastic soft and glutinous snow-sweet skin, and even the red bean stuffing with thermal insulation wallboard will spread on your tongue when you bite it. The yellow skin of crab is crisp to the dregs, take a bite, salty and soft, and the skin of snow-mei Niang, red bean paste and duck egg yellow are delicious and delicious on the tip of the tongue layer by layer! The moment you eat the souffle in your mouth, your tongue opens a journey with rich taste, and every bite is a masterpiece.

The crispy golden skin is clear layer by layer, and baked with oil cake several times, which is exquisite to every link. It tastes soft and has 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 yolk pastry and be very careful not to destroy the perfect Melaleuca pastry. If you also like this special food, why not try it at home? Then I will share with you the detailed cooking method of this snack, so please enjoy it. Don't say anything. Today, my uncle took you to the kitchen with his hands, and I hope you enjoyed your meal ~

Oil crust: 15g of wheat flour, 5g of animal oil, 3g of fine sugar and 5g of water, pastry: 1g of wheat flour and 5g of animal oil, and invagination: 4g of red bean paste and 12 salted duck egg yolks. The first step

Make oil crust, and fine wheat flour. Step 2

Put the bought salted duck egg yolk in the 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 the red bean paste like a dumpling, gradually squeeze and seal it with the palm of your hand and round it ~ put it aside for reserve. The dough and pastry that have been proofed are also divided into 12 parts and rolled into balls. When the oil skin is squeezed flat, the rolled pastry will be rolled into balls in the above way. Step 3

Finally, put the invagination into the rolled dough, seal the mouth, put it down on the baking tray, brush the egg white powder on the top, sprinkle the cooked black sesame powder on it, and bake at 18℃ for 3min, then you can take the pan and serve it ~ The crispy and delicious egg yolk cake is ready. If you like it, you can take a look at it yourself ~