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How to make souffle soft?
condiments

270 grams of high gluten flour

36 grams of fine sugar

Method/step 1

A, raw material distribution is as follows:

Oil skin: high-gluten flour 270g, fine sugar 36g, softened butter 90g, water 1 10g, salt 1g (23g/ slice).

Crispy: low-gluten flour 2 16g, softened butter 1 10g? (divided into 15g/ piece)

Filling: 550g red bean paste, 1 1 salted egg.

Surface: egg yolk liquid, black sesame.

B, making oil skin:

1) Mix high-gluten flour and fine sugar evenly, and add softened butter;

2)? Friction by hand or cutting with a scraper, mixing powder and oil into crumbs;

3) slowly add water, knead into dough with smooth surface, and put it in a fresh-keeping bag for 30 minutes;

Making cakes:

Mix low-gluten flour with softened butter and knead into dough;

Making cakes:

1) The oil skin is divided into 23g/ block, and the pastry is divided into 15g/ block;

2) Take a piece of oil skin, knead it flat by hand, put it in the pastry and wrap it into a ball;

3) sealing the wrapped cake upwards and rolling it into an oval shape;

4) roll into a tube shape, with the convergent upward;

Making cakes:

5) After all the dough sheets are rolled out, cover the surface with plastic wrap and let stand for 15 minutes;

6) Roll Zuo Li's dough into long strips again, roll into small tubes, and close the mouth;

7) After all the rolls are rolled into small tubes, the surface is covered with plastic wrap and left standing for 20 minutes;

Making stuffing:

Divide the steamed salted egg yolk into two parts, take 25 grams of red bean paste, and wrap half of the salted egg yolk into balls;

Making semi-finished products:

1) Take a bread roll, seal it and press it from the middle with your thumb;

2) the periphery is tightened to the middle to form a ball;

3) Crushing the ball, rolling it into a circle, and adding stuffing;

Forming and baking:

1) Tighten the mouth, make it slightly spherical, and put it into a baking tray paved with non-stick tarpaulin in advance;

2) oven preheating 190 degrees; Brush egg yolk liquid on the surface (twice) and sprinkle with proper amount of black sesame seeds;

3) Move the baking tray into the middle layer of the oven and adjust the temperature to 180 degrees. Heat up and down, bake for 35 minutes, and stew for 10 minutes.

Matters needing attention

Wearing gloves is difficult to operate, so be sure to wash your hands carefully before making;

Bean paste and salted egg yolk are made by ourselves. Production of red bean paste: Cook red beans and water in an electric pressure cooker according to the ratio of 4: 9, then add brown sugar while it is hot and mix well. After the salted duck eggs are cooked, remove the protein and serve, leaving half of the yolk. If you like salted egg yolk, you can also pack it whole.

Before baking, the surface of the semi-finished product should be brushed with egg yolk twice, so that the color of the finished product will look good and brush as evenly as possible.

First, when making the oil skin, the dough should be moderate in hardness and knead evenly until the surface is smooth. Second, pay attention to cover with plastic wrap to prevent dry skin.