condiments
The outermost layer of skin epidermis
: lard 105g fine sugar 56g water 1 16g.
mid-gluten flour
285 grams
crisp
: lard 1 15g crisp: medium gluten flour 1225g.
Matcha powder
3 grams
Purple sweet potato powder
3 grams
cocoa powder
3 grams
bamboo charcoal
3 grams of powder
condiments
Monascus powder
3 grams
Salted egg yolk
30 kinds of fillers:
low-sugar
Red bean sauce
750 grams
spirality
Egg yolk puffs
Practice of
1.
Prepare the materials used.
2.
For oil skin materials
Chef machine
Knead into a smooth and tough dough, cover it with plastic wrap and relax for 30 minutes.
3.
Mix and knead the lard and flour of pastry evenly, divide into 5 equal parts, then mix and knead with 5 kinds of flour respectively, cover with plastic wrap and relax for 25 minutes.
4.
Weigh bean paste and an egg yolk to 40g, then wrap the egg yolk with bean paste and cover it with plastic wrap.
5.
Divide the oil skin into 15 equal parts, divide the five-color cake into 3 equal parts, and knead it into a circle.
6.
Crush the oil skin, wrap it in the dough, slowly harvest the dough with a tiger's mouth, and pinch it down.
7.
Make dough in various colors (be sure to cover half of it with plastic wrap to avoid drying the surface).
8.
Make the first volume and use it
rolling pin
Roll out the dough from the middle to both ends into a cow tongue, roll it out from top to bottom, cover it with plastic wrap and relax for 20 minutes.
9.
Roll the dough for the second time, roll it into a nearly rectangular shape, roll it from top to bottom, cover it all and relax for 20 minutes. At this time, the color of the dough roll is already very beautiful.
10.
Proofread the dough, cut it in the middle with a sharp knife and split it in two.
1 1.
Take half a roll and stand up, with clear lines facing up. After flattening, it is rolled into a circle, thicker in the middle and thicker around.
12.
Turn the dough over, wrap it with bean paste and egg yolk stuffing, try not to destroy the lines, slowly close the mouth with a tiger's mouth and tighten the joints.
13.
Wrap all the souffles and put them in the baking tray at regular intervals. Isn't the color of souffle beautiful?
14.
Kus
Smart oven CO-787M, preheat 170 degrees in advance, put the baking tray in the middle layer after preheating and give a prompt, and bake for 25-30 minutes.
15.
The beautiful souffle is out of the oven, just let it cool.
Cooking tips
1、
The above materials can make 30 souffles.
2、
Because there is lard in the oil dough, it is easy to knead into a film and knead into a state of good ductility, and the rolling at the back will be easier to operate.
3、
After the pastry is mixed with five kinds of flour, put it in a bowl and press it with a spatula, and it is easy to knead it. Matcha and cocoa are soft colors.
4、
If you wear gloves during production, it will be easier to operate. Every time you finish scrolling, you should
relax
20 minutes before the next operation and during the operation, all materials must be covered with plastic wrap to prevent the dough from drying out, and then rolled in the subsequent process.
baby
Leather will explode when it is made.
5、
When rolling for the second time, try to roll it into a rectangle. You can cut off several white parts at both ends before rolling, which can reduce the white part at the top of the souffle.
6、
When wrapping bean paste yolk stuffing, you can buckle the pastry on the bean paste yolk stuffing, gently press it, then turn it over and slowly close it with a tiger's mouth.