The practice of souffle
Ingredients: adzuki bean 200g, sugar 50g, oil 50g, medium gluten flour 200g, sugar powder 20g, lard 65g, water 65g, medium gluten flour 135g, lard 75g, egg yolk 1 piece, and black sesame proper amount.
1, make red bean paste in advance, and soak the red bean one night in advance.
2. After soaking, the pressure cooker is cooked and boiled, then poured into the cooking machine, and some hot water is added to make it more delicate.
3, then pour into a non-stick pan, add sugar and oil, stir all the time with a small fire, the oil should be added in three times, and the fried bean paste must be patient and keep stirring.
4. Stir until it can form a group. It is best to fry the red bean paste a little dry, so that it is easier to wrap it later. After frying the red bean paste, let it cool for use.
5. Start making water-oil skin: Put all the flour, lard, powdered sugar and water into the bread machine to turn on the automatic dough mixing function. Here, the dough is mixed twice, once 18 minutes. After the oil-water skin is mixed, put it in a fresh-keeping bag and let it stand for 30 minutes.
6. Start making pastry: Mix all the medium gluten flour and lard, knead them into a ball, and put them in a fresh-keeping bag for 30 minutes.
7. When the dough is still, make the egg yolk bean paste stuffing first. The egg yolk here is frozen salted duck eggs. It does not need to be soaked in wine or baked separately. It is directly thawed and wrapped, and the taste of the egg yolk is soft and rustling. If the egg yolk you bought has a strong smell, spray some white wine in the oven 160 degrees for about 8 minutes.
8. Then wrap the egg yolk in bean paste and knead it into a ball. Cover it with plastic wrap and set aside.
9. After the water-in-oil skin and pastry are still, they are divided into 15 portions, with 22g for the water-in-oil skin and 12g for the pastry.
10, take a piece of water-oil skin and flatten it on your hand, then put it in a pastry.
1 1, and then slowly wrap it and pinch it tightly (pay attention to hand hygiene here).
12, and then roll it into a cow tongue, and roll it up from top to bottom.
13. When it is all done, cover it with plastic wrap and let it stand for 15 minutes.
14. Take it out and flatten it when it is still, and roll it as long as possible. The length of the roll determines the level of crisp, and then roll it up from top to bottom.
15. When it is all done, cover it with plastic wrap and let it stand for 15 minutes.
16, 15 minutes later, take a water-oil skin and put it on the table.
17, the thumb and forefinger of the left hand gently pinch both sides of the water-oil skin, and the palm of the right hand presses down.
18, direct flattening, this method is better than folding and flattening.
19. After the rolling pin is rounded, add the egg yolk and bean paste stuffing, and slowly turn it at the tiger's mouth to tighten the mouth.
20. Then round it by hand in turn (just knead it into a circle).
2 1, brush all the egg liquid, sprinkle with black sesame seeds, pad the baking tray with oiled paper, preheat the oven 180℃ and bake in the middle layer for 30 minutes, and then take it out.