Step 1: Part of dough: medium gluten flour 150g sugar 20g boiled water 60g animal oil 52g dough part: animal oil 30g low gluten flour 120g salted egg yolk 22g red bean paste 350g black sesame powder. Appropriate amount of whole egg yolk liquid. Processing technology: press a part of each dough, mix and stir with a bread machine for 20 minutes until the binding can continue, and cover the plastic wrap tightly.
Mix some crisp dough, cover it tightly with plastic wrap and put it aside to separate different types of water-oil skin and oil skin. After 20 minutes, repeat the process of 56. This is to make the level of the thousand-layer cake more interesting, roll it up from both sides and make a circle. My own ratio is oil skin 13g oil skin 8g, so that the water-oil skin can be wrapped.
The second step is to flatten the beef tongue, then fold it into a roll and leave it for 20min minutes. Remember to cover it tightly with plastic wrap. After 20min minutes, repeat the process of 56, that is, make the layer of the thousand-layer cake more interesting, roll it up from both sides and make a circle.
There are different kinds of egg yolk, red bean paste, egg yolk about 10g, and red bean paste. After 20min minutes, repeat the process of 56. This is to make the layer of the thousand-layer cake more interesting, roll it up from both sides and make it into a ring. Red bean paste wrapped 15g, and the filling is wrapped with egg yolk skin. Brush the wrapped souffle with egg yolk liquid and brush the egg yolk liquid twice for better color. Preheat the oven to 200 degrees and bake for about 30 minutes. The hot souffle is out of the pan.