How to make soufflé?

Ingredients: ?

Water-oil crust: 250g of medium gluten flour, 45g of sugar, 110g of water, 50g of corn oil.

Shortening surface: 200g of low gluten flour, 90g of corn oil .

500g bean paste, 20 cooked egg yolks .

1 egg yolk liquid, black sesame seeds moderate.

How to do:?

1, first do water oil skin: bowl add medium gluten flour ? sugar ? water and stir until no dry powder ? Corn oil kneaded into a ball Covered with plastic wrap for 30 minutes of relaxation .

2, shortcrust pastry: bowl add low-flour? The corn oil is kneaded directly into a ball and covered with plastic wrap, set aside.

3, the bean paste is divided into 20 equal parts and kneaded, take a press flat package into the cooked egg yolks to tidy up the round, all wrapped up and ready.

4: Divide the dough into 20 equal portions, wrap the dough in oil and make sure to pinch the dough and cover with plastic wrap.

5. Make the dough two times, as shown in the picture: roll the dough into a tongue shape for the first time, then roll it out from the first one to the second one and cover it with plastic wrap.

6. Roll the dough into a sheet, pack it with the bean paste and egg yolk filling, pinch it tightly at the neck and place it on a baking sheet, brush the surface with egg yolk mixture and sprinkle with black sesame seeds.

7, preheat the oven at 165 degrees Celsius and bake for 35 minutes (oven temperature is different according to the actual situation can be adjusted).

If the raw egg yolks need to be steamed or baked can be given to the yolks of white wine sprayed on the pot to steam for about 25 minutes / or oven up and down 170 degrees baked for about 10 minutes (the specific time can be adjusted according to the actual situation).