Tools/materials: egg tart skin, salted egg yolk, white wine, low-sugar red bean paste, black sesame seeds, egg yolk liquid, oven and mold.
1. Brush a little white wine on the salted egg yolk, preheat the oven in advance, and bake for five minutes at 180.
2. Take out the egg tart skin in advance for thawing, and then release the mold after softening.
3. Divide the red bean paste into 25g portions.
4, bean paste into a ball, flat, wrapped in baked salted egg yolk.
5. Wrap salted egg yolk wrapped in bean paste with thawed and softened egg tart skin.
6. Remember to pinch the edge of the tart skin flat and thin before wrapping it, so that it can be wrapped. The completely thawed egg tart skin is still somewhat elastic.
7. Wrap it and put it in a tin foil mold with egg tart skin for easy baking.
8. Brush the egg yolk liquid and sprinkle with black sesame seeds.
Bake at 9.200 15 minutes or 150 for 5 minutes, whichever comes first.
10, the freshly baked souffle is very soft and can be finished by natural cooling.