The first is souffle. Ingredients: pastry, low-gluten flour 200g, butter 1 10g, water-oil skin 250g, high-gluten flour 250g, lard 65g, water 100g, sugar 25g, a little salt, egg yolk15g, and red bean paste 200g. Soak raw egg yolk in wine 15 minutes, and oven 150 degrees 15 minutes.
Wrap the egg yolk with bean paste stuffing.
Go around, and it will be fine now.
Mix the water-oil skin and the crisp evenly and divide it into 15 parts.
Put the dough bag in water, roll it out, roll it three times, cover it with plastic wrap and let it stand for 15 minutes each time, and do it again.
Roll out the skin, wrap the stuffing, brush with egg liquid, sprinkle with sesame seeds, bake the middle layer in the oven at 200 for 30 minutes, take out the egg liquid every 10 minute, and exchange the inside and outside positions.
It's time to come out. Cut it open and see. It's full of egg yolks, rustling and delicious.
Second, the salted yolk of cheese. Ingredients: almond powder, whipped cream, 4 egg yolks, 4 salted egg yolks, butter, erythritol, lemon juice and 3 slices of cheese. Egg yolk and egg white should be separated, and the basin containing egg white should be oil-free and water-free. Make salted egg yolk stuffing first, spray some white wine or cooking wine on the egg yolk to remove the fishy smell (I brushed some lemon juice this time), then bake in the oven 160 degrees 10 minutes or so until it bubbles, cool, then crush the cheese slices (preferably soften them in the microwave oven) and mix them with salted egg yolk. I'm lazy, so I just tore it and mixed it.
Then make egg yolk paste, soften butter by microwave heating for 20 seconds, and add appropriate amount of almond powder to egg yolk after weighing. Whipped cream. Erythritol. Stir the butter until there are no particles.
Beat the egg white, drop a few drops of lemon juice (without white vinegar), add sugar substitute three times, and beat until wet (if you are not sleepy today, beat it). The cake embryo with ancient taste is tender, and wet foaming is the best.
Lift the eggbeater. That's it.
Then stir, add one third of the protein paste to the egg yolk paste, and stir evenly. Pour the mixture back into the protein paste and stir well.
Take out the square mold, spread it with baking oil paper, first pour half of the cake paste, then spread the stuffing, then pour the other half of the cake paste, put it in the oven, and bake it in water bath method 160 degrees 1 hour or so (just boiled water is poured into the oven chassis), and watch your own oven.
Third, dissolve beans. Ingredients: egg yolk 103 g, fine sugar 60 g, milk powder 40 g, low-gluten powder 100 g, weigh the low-gluten powder and milk powder, put a big empty bottle cap on the paper bag, and cover it with a bigger paper pasting nozzle.
Add fine sugar to the egg yolk at one time.
Beat the egg yolk.
Will gradually thicken, wait patiently.
Lift the eggbeater and slowly drop the egg liquid into a figure of eight, so that it stays on the liquid surface and will not disappear immediately.
Sift in the low-gluten flour.
Pour in milk powder.
Stir quickly, don't stir, it will defoam.
No dry powder mixed in this state will be sticky.
Pour it into a paper bag with a cover, because it is sticky, it is best to push it down with a scraper.
You can squeeze it. My favorite step.
Squeezing will be harder than squeezing cream, because the batter is sticky, and it doesn't matter if the shape is ugly or uneven after squeezing. After baking, it will swell and be smooth, which is very beautiful.
Heat the oven to 150℃ and bake for 25-30 minutes. This is what fine teeth look like after baking.
The bottom is also beautiful.
It was a little soft when it first came out of the oven, crisp and slightly sweet after cooling, and it was particularly fragrant.