Flour160g

condiments

Egg yolk 1 salted duck egg 10

condiment

Lard (suet) 70g sugar10g salt 2g water 35ml bean paste150g.

Water-oil skin: common flour 80g lard 30g powdered sugar10g salt 1/4 teaspoons water 35g.

Crispy dough: 80 grams of ordinary flour and 35 grams of lard.

Filling: red bean paste 65438+ salted egg yolk 10 piece.

Decoration: egg yolk and appropriate amount of black sesame seeds.

Step 1

All the bagged salted egg yolks we bought were raw. Before using them, we should soak them in rum and then bake them in the oven at 150 degrees for five minutes! Egg yolks don't need to be tested for long. At this time and temperature, the yolk has just been cooked, and the oil in the yolk is still contained in the salted yolk. Only when the yolk is finally cooked will it be the most fragrant.

Second step

Put all the ingredients of water-oil skin into a basin, knead into smooth dough, cover with plastic wrap and relax for 30 minutes.

Third step

Put all the pastry materials in a basin and knead them into cakes.

Fourth step

Divide the water-oil dough into ten parts evenly and knead it into a circle by hand.

Step five

Divide the pastry evenly into ten parts.

Step 6

Take a piece of water-oil skin and flatten it, put the pastry on it, then pinch the seal, put the seal up on the chopping board, and cover it with plastic wrap when it is not used temporarily.

Step 7

The dough is sealed, the rolling pin is rolled into an oval shape and rolled up from top to bottom. All the dough is rolled up.

Step 8

Then gently press the dough roll and roll it into an oval shape with a rolling pin.

Step 9

Then roll it up from top to bottom. After all the dough is rolled, cover it with plastic wrap and relax for 30 minutes (roll it twice in total).

Step 10

When loosening the dough, divide the150g bean paste stuffing into ten parts, flatten one part of the bean paste stuffing, and wrap it with cold salted egg yolk.

Step 1 1

Roll the dough into a round dough sheet, wrap it with bean paste and egg yolk stuffing, and put it on a baking tray covered with tin foil.

Step 12

Break an egg yolk and brush it on the wrapped souffle. Brush all the souffles with egg liquid first, let them dry for two minutes, and then brush the egg liquid again! Finally, sprinkle black sesame seeds on it and brush the souffle twice. After baking, it will be a very beautiful color.

Step 13

Preheat the oven to 186 degrees, and bake the wrapped souffle in the middle of the oven for 25 minutes (if the color of the souffle baked in the oven is similar, you can cover the surface of the souffle with a layer of tin foil to continue baking). To prevent the color of the souffle from baking too deep)