Egg yolk pastry, rumored to be the earliest from the Taiwan region of the accompanying gift, layers of crispy, a bite off the crumbs, with red bean paste salted egg yolk filling, salty and delicious, taste superb, aftertaste, I believe that a lot of partners are very much like, I'm no exception to the ha!

The soufflé is a relatively complex steps, spend time relatively more Chinese snacks; but all the skills are difficult to not, will not be difficult, but if a novice to do soufflé must give a little patience, especially the kneading part, if there is no chef machine, bread machine, etc. to help you, hand kneading is still relatively laborious (especially for the girls haha) My personal experience is that each time I have a personal experience of doing 20 soufflés each time, the whole step down, the next day the arm is sore, haha arm strength is good, often do pasta, often exercise are please ignore me.

Why are soufflés expensive?

1, labor is expensive

Egg yolk pastry in general is a fairly painstaking a snack, I will share the details of the practice, as to why it is expensive, as far as my personal experience, to do it once a fairly time-consuming. If it's all handmade, it's definitely expensive, after all, labor is expensive.

2, with materials to pay attention to

Lard shortening: Another good soufflé with materials to pay attention to, must be boiled lard shortening effect is the best, eat up to the layered, layer by layer, a lot of people have eaten the Western-style lasagna, the soufflé shortening texture is also quite excellent. If you don't use lard, you can use unsalted butter, but the shortening effect is slightly worse than lard.

Filling (salted duck egg yolk): In addition to the production of puff pastry with lard to be good, and then the filling of the essence of the raw materials - salted duck egg yolks, must be cured for a full month of salted duck eggs to clear the yolks, salted egg yolks must be molded to harden, so that the yolks of the egg out of the oil, the texture will be even more awesome, with the red bean paste, so the salty and savory combination. The classic will never fail!

Filling (red bean paste): bean paste with oily bean paste is good, wrapped egg yolks after baking is not easy to loose, bean paste this piece with a good and poor difference is also quite big.

3, packaging

As the saying goes, a good horse with a good saddle, so exquisite snacks, not with beautiful packaging how can? So these are also the cost of the business.

4, gimmick (accompanying gift)

If you go to tourist attractions, as a companion gift to bring back the soufflé, then the price is certainly high, the reason you know!

Why are cheap soufflés cheap?

Sometimes there are cheap soufflé, looks good, nothing else, the main thing to pay attention to the problem of oil, do not choose shortening, vegetable butter and other production, these are synthetic fats and oils, more contain trans fatty acids, eat more is not good for health. Originally I also like supermarkets, bakeries do snacks, but look at the materials used: vegetable butter, shortening, margarine and so on these, how can not get around, might as well make their own, at least the raw materials used to rest assured. In fact, with good materials to do out, on the labor costs are not counted, the light material cost is quite a lot. I'm not sure if you've done this before, but I'm sure you've done it before.

Lastly, I'm not going to eat my words, but I'd like to share a recipe for a soufflé, so I hope to give you some reference and help!

Homemade egg yolk pastry

Reference portion: 10 pieces

Ingredients:

Water-oil skin medium flour: 140g, lard: 50g, water: 53-58g;

Shortening low-flour: 100g, lard: 50g;

The filling of bean paste filling: 180g, salted egg yolks: 10;

The surface decorated with egg yolk liquid. Black sesame seeds moderate amount.

Baking time: 180 degrees Celsius in the middle layer, about 30 minutes, the surface color color light gold.

Preparation: Soften the lard at room temperature.

Preparation steps:

1. Mix the ingredients for the water and oil skins, add the water slowly, depending on the absorbency of the flour, knead until the earlobes are as soft as they are, and cover with plastic wrap for half an hour to loosen the skins.

3, during the period, take salted duck egg yolks, slightly cleaned, the surface sprayed with white wine, 180 degrees baked for 5 minutes to half-cooked, do not need to flow oil. Remove from the oven and immediately re-spray white wine slightly cooled.

5, bean paste filling divided into 18g a, wrapped into a salted egg yolk, covered with plastic wrap to prevent drying.

6: Separate the oil skin and shortening into 10 equal portions.

7: Take a piece of loosely rolled dough, flatten it, wrap it in shortening, and close it down. The first part of the bag is wrapped with the shortening, and the second part of the bag is wrapped with the shortening.

8: Roll out the dough into an oval shape, then roll it up from top to bottom to form a cow tongue. Cover with plastic wrap and let rise for 15 minutes.

9: Roll again according to step 8 and let rise for 15 minutes.

10: Press the center of the roll with your thumb, then roll it into a disc of the right size, wrap it in the filling and close it down.

11: Brush the top with egg yolk mixture, sprinkle with sesame seeds, and bake in a preheated oven at 180 degrees for 30 minutes, until the top is golden brown.

Tips: dry goods see here!

1, you can see the soufflé production, there are several key steps: water oil skin (hand kneading or machine), shortening production, small package of pastry (water oil skin package shortening), two times rolled, filling, baking, including the middle of the resting wake up, spend a long time, the steps are more complex. The so-called delicious worth waiting for, is the meaning of this, anyway, I do the soufflé, family and friends are very favorite, because the good material and time spent down, must be delicious ha!

2, the wake-up time is not recommended to reduce, let the gluten can be "relaxed" behind the rolling and shaping will be very "serviceable", easier to operate, do not easy to mix out of the crispy, not easy to show filling, the ductility of the dough is better, the finished product is more crispy and delicious. The texture of the finished product is more crispy and delicious.

3, the filling part can also use purple sweet potato filling, the purple sweet potato flour partially instead of oil skin, shortening in the flour, made out of the purple sweet potato pastry value is also quite high ah!

4, the part of the kneading, often do pasta, the amount of relatively large, we girls or force is relatively small, it is recommended to enter a chef machine, bread machine to help you, if you occasionally do, handmade is also very good, handmade kneading you face the state of the picture dough can be controlled more accurately, and can practice the feel of the hand.

I believe that according to my analysis, you for "soufflé is not difficult to do? Why so expensive?" This question also has its own views and opinions, welcome to share their own food tips in the comments section, sunshine food works!

Partners, do you like soufflé? What flavors of soufflé have you had? Which one is your favorite? Feel free to share to crave me!

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