Materials

Flour, egg yolks, sugar

Methods

1, whisk egg yolks with sugar until yolks become lighter in color.

2. Add the flour to the egg yolk mixture and mix into a thicker batter.

3, use a small spoon to transfer the batter to a microwave turntable, one minute on high, then flip it over for another minute.

Tips

If the microwave power is low, you can heat it for more than half a minute to open it and see, pay attention to control the heating time otherwise the cookies will be paste.

Practice 2, soufflé (three flavors)

Materials

Oil crust: 225g of medium gluten flour, 66g of lard, 15g of corn oil, 45g of granulated sugar, and 82g of water.

Shortcrust: 180g of low gluten flour, 90g of butter, 3g of red currant powder, and 3g of matcha powder.

Filling: 720g of bean paste.

This is the first time I've tried to make a soufflé. p>

Brush the surface: egg yolk liquid moderate, black sesame seeds moderate

Quantity: 24

Practice

1, put all the ingredients in the oil crust into the bread machine barrel, start the two times and the dough program *** 40 minutes, knead until the dough comes out of the film, cover with plastic wrap, and put in a warm place to rise for 30 minutes.

2. Mix all ingredients of shortening and knead well. Cover with plastic wrap and let rise for 20 minutes.

4: While the dough is rising, divide the bean paste into 24 equal portions, 30g each, and knead them together. (If you're adding egg yolks to the filling, reduce the amount of bean paste to 20-25g each, and pack one salted egg yolk into each portion.)

5: Take out the shortening, divide the red and green into 4 equal portions, and the original color into 8 portions, and knead them separately.

6: Take out the shortening and divide it into 3 equal parts. Take two of them and divide them into 4 equal parts and knead them (for wrapping the red and green shortcrust pastry), and divide the other one into 8 equal parts and knead them (for wrapping the original color shortcrust pastry).

7: Take the oil skins, press them flat, and wrap them in the corresponding shortcrust pastry. Cover with plastic wrap and let rise for 30 minutes.

8: After the dough has risen, use a rolling pin to roll out each piece of dough from the center to the ends, forming a tongue shape, and then roll it up from the bottom to the top.

9, all rolled, covered with plastic wrap, rise 20 minutes. (Be sure to let the puff pastry rise a little better.)

10, the rise of a good roll roll flattened, and once again rolled out (this time the more regular the better, similar to the best rectangular shape), rolled up, covered with plastic wrap, rise for 20 minutes.

11. For the purple and green rolls, cut each one in half with a sharp knife.

12, cut side up, flatten so that the circles are as centered as possible in the middle, and roll out with a rolling pin, thicker in the middle and thinner on the sides.

13: Turn them over, wrap them in the bean paste filling, pinch them tightly, close them up and place them on a baking sheet, cover them with plastic wrap.

14, original color of the roll: take one, sealing side up, fold the ends to the center, two folds produce three sides folded together, four corners to the center tightly, as far as possible to form a ball shape. Close down, flatten, roll out with a rolling pin, wrap in bean paste filling, pinch tightly, close down, place on a baking sheet and cover with plastic wrap.

15. When all the pieces are ready, brush the surface of the original soufflé with egg yolk mixture twice and sprinkle with a few black sesame seeds.

16, into the preheated oven in the middle layer, upper and lower heat 180 degrees, bake 25 minutes, remove and cool.