Medium flour 150g (oil skin), lard 50g (oil skin), low flour 120g (oil crisp), lard 60g (oil crisp), sugar 5g, water 65g, salted egg yolk 8g, black sesame, egg yolk liquid and red bean paste 375g.

Method step

1. Take out the yolk from the raw salted duck eggs, add some wine to remove the fishy smell, and then put it in an oven preheated to 150℃ for 3 minutes and turn off the heat;

2. Mix the materials in the oil skin together, stir them into snowflake shape with chopsticks, knead them until the surface is smooth, wrap them in fresh-keeping bags and let them stand for 30 minutes;

3. Mix the materials in the pastry and knead into smooth dough;

4. Take a small dose of oil skin and pastry, squash one oil skin agent, and add one pastry to make balls;

5. Roll it into a cow tongue, then roll it into a cylinder with the mouth facing up, and relax 15 minutes;

6. Relax and roll it out, then roll it up and let it stand for 20 minutes;

7. Make the bean paste and egg yolk into stuffing, wrap it in small dough, tie it tightly and put it in a baking tray;

8. Brush the egg yolk evenly on the surface and sprinkle with black sesame seeds.

9. Preheat the oven 180 degrees for 30 minutes.

Method for making emerald souffle

Egg yolk puffs

Food preparation

65g of high-gluten flour, 440g of low-gluten flour, 20g of lotus seed paste, a little rice wine, 2 10g of butter, 25g of sugar, 90g of water and a proper amount of sesame oil.

Method step

1. Make oil noodles first, mix 65g high-gluten flour, 50g low-gluten flour/kloc-0, 65g butter, 25g sugar and 90g water to form dough, wrap it with plastic wrap and relax for 10 minute;

2. Making pastry, mixing 290g of low-gluten flour, 145g of butter and sesame oil, moving to a panel, and kneading until the surface is smooth and not sticky;

3. Divide the oil skin and pastry into 17 portions, about 30g, roll out the oil skin, wrap it in pastry, and close it to knead it tightly;

4. Roll it into beef tongue, roll the skin into a tube from top to bottom, cover it with plastic wrap and let it stand for 10 minute;

5. Stand the cylinder up, roll it into a cow tongue, roll it up from top to bottom, turn it down into a crispy roll, and cover it with plastic wrap for later use;

6. Put the egg yolk in the baking tray, 190 degree oven for about 7 minutes, take it out, spray rice wine, cool it and cut it in half;

7. Squeeze the lotus paste flat, wrap it with egg yolk, cut the dough roll from the middle, and flatten the cut surface upwards to open it;

8. Wrap the lotus seed paste and egg yolk stuffing, knead them tightly and round them, put them in the oven, preheat the oven to 180 degrees, and heat the middle layer for about 20 minutes.

Tips for making souffles

Egg yolk puffs

1, be sure to use lard, the soul of souffle;

2, the egg yolk must use fresh whole salted duck eggs;

3. Pay attention to the bottom when filling, or it will explode after baking;

4. During the production process, cakes that are not operated for the time being should be covered with plastic wrap to avoid dry surface;

5. The longer the scrolling time, the more rotations and layers are obtained.