The souffle is a very popular mooncake in the Mid-Autumn Festival. In fact, if you like to eat souffle, you don't have to wait until the Mid-Autumn Festival. As long as you learn to make souffle, you can enjoy this food at home every day. The practice of souffle is very particular. We should pay attention to the ways and methods of making souffle, and also pay attention to preservation after making it.
1. Materials for making 24 souffles
Water-oil skin: high gluten flour (500 g); Lard (170g); Warm water (200 g); Fine sugar (50g); Salt (a little).
Crispy pastry: low-gluten flour (400g); Butter (220g).
Filling: red bean paste (500 g); Salted duck egg yolk (24 pieces).
Accessories: appropriate amount of yellow rice wine, egg yolk liquid and white sesame seeds.
Second, the practice of souffle
1: Soak raw salted duck eggs in yellow wine 15 minutes, and then bake the salted duck eggs in an oven preheated at 150℃ for 3 minutes.
2. Divide the red bean paste into 20g balls, wrap the duck egg yolk in the red bean paste and knead it into balls.
3. Make pastry. Soften the butter and rub it into the flour, and knead it into a smooth dough for later use.
4. Make water-oil skin. Mix all the raw materials of water, oil and skin, knead into dough, stir-fry for 20 minutes and then divide into 25g small dough.
5: Divide the pastry into 15g small round dough, wrap it in water and oil, knead it into small balls, and close it up.
6: Crush the kneaded ball, roll it into long strips, then roll it up with the mouth closed upward and relax 15 minutes.
7: Flatten after relaxation, then roll into strips, roll up from one end and close down, and relax 15 minutes.
8. After relaxing, close your mouth up, press your thumb from the middle, close both ends to the middle, flatten them, and roll them into a round dough.
9: Put the red bean paste wrapped with egg yolk into the dough and close it tightly.
10: Put the wrapped souffle face down (be careful to pinch it tightly) into a baking tray and brush a layer of egg yolk liquid on the surface. At the same time, the oven is preheated 180 degrees.
1 1: put it in the oven, heat it up and down 180 degrees, bake it for 15 minutes, then take it out, brush a layer of egg yolk liquid and sprinkle with white sesame seeds.
12: bake for another 20-30 minutes (the time can be freely controlled according to your own oven) until the surface is golden.
Third, production tips
1. Butter for pastry can be replaced by lard. If you like butter, you can choose New Zealand's Weishibao, which is rich in frankincense and moist in taste.
2. The brand of red bean paste used by wheat every time is from Wang Zhihe, and his family's is delicate and has moderate humidity. It is said that the bean paste contains more water, and the pastry is easy to get wet;
3. The quality of egg yolk will directly affect the taste of the finished product. The egg yolk used in wheat is the brand of Dongting Pastoral. The egg yolk in his family always tastes greasy, and the ready-made egg yolk saves time.
4. It is best to use a wool brush when brushing the egg liquid, which is even and healthy. In the past, the plastic brush used for wheat was uneven;
The souffle left for a day or two may become a little soft, and it can be restored by heating it in a microwave oven at low heat.