Water and oil crust: 150g of gluten-free flour

Lard [picture] 40g of lard

Sugar [picture] 20g of sugar

65g of water

Shortening: 120g of low-gluten flour

Lard [picture] 50g of lard

Filling: 12 egg yolks

Lotus seed paste 210g

Decoration: 1 egg yolk

Sesame seeds [picture] sesame seeds in the right amount p>Lotus seed paste 210g

Decoration: egg yolk 1

Sesame [Figure] Sesame moderate amount of grams of food

Recipe Directions:

Egg yolk puff pastry recipe illustration 11. water oil skin preparation materials as shown in the picture

Egg yolk puff pastry recipe illustration 22. all the ingredients into the chef's machine or bread machine, whisking for 15 minutes. Hand kneading is also possible, use a spatula to mix all the ingredients and knead into a ball, so that the three light (dough smooth, basin clean, hands clean)

Egg yolk pastry practice diagram 33. kneaded dough wrapped in plastic wrap and put aside for 20 minutes of molasses

Egg yolk pastry practice diagram 44. machine kneading at the same time as the shortening, mixing mixing the flour and lard, kneaded into a ball can be covered with plastic wrap aside for 20 minutes of molasses. Molasses 20 minutes.

Egg yolk pastry practice illustration 55. molasses dough at the same time the egg yolk and lotus seed paste mix weighing 30g/pc, lotus seed paste wrapped in egg yolk covered with plastic wrap aside, all the fillings are almost ready to dough also molasses well, water oil skin and shortening evenly divided into 12 parts.

Egg yolk pastry practice illustration 66. water oil skin with a rolling pin to roll out, the use of the tiger's mouth to push the water oil skin will be shortcrust pastry wrapped into the mouth face down covered with plastic wrap and put aside. The order should be arranged.

Egg yolk puff pastry practice diagram 77. 12 oil skin are wrapped in shortening, take the first dough to close the mouth face up and press, roll out with a rolling pin.

How to make a soufflé 88.Roll it up from the head to the tail as shown in the picture, cover with plastic wrap and let it rise for 15 minutes. The first one will be rolled out with a rolling pin and then rolled up again.

How to make a soufflé 1010.Roll up as shown in the picture. Cover with plastic wrap and let rise for 15 minutes. 12 of them are almost ready when rolled out and rolled up.

How to make a soufflé 1111.Pick up the first one and press the center firmly with your index finger as shown.

Egg yolk puff pastry practice illustrations 1212. As shown in the picture and then the side of the dough to the concave place to press, pressed flat with a rolling pin to roll out, wrapped in the filling, closing down the mouth face down, it will be rounded.

How to make a soufflé 1313. Put a paper tray under the soufflé to prevent oil leakage or filling leakage. Preheat the oven to 160 degrees.

How to make a soufflé 1414. Beat the egg yolks, then dip a brush into the soufflé and spread it on the soufflé.

Egg yolk meringue recipe illustration 1515.Sprinkle the appropriate amount of sesame seeds, into the oven to bake, middle layer, 160 degrees, 25 minutes. After baking, smother for 5 minutes before opening.

How to make a soufflé 1616.ding ~ fragrant soufflé out of the oven ~

How to make a soufflé 1717.the appearance of the small attractive, the outer layer of the golden crispy, as if to say: quickly come to bite me ah!

How to make a soufflé 1818.When cutting, the knife will feel the crispy click for a moment, after cutting, the yolk of the moment of oil, really want to rush up to take a bite.

Egg yolk pastry practice illustrations 1919. bite, the outer layer of crispy and sweet lotus seed paste and egg yolk aroma into one, thin skin, filling, and not greasy.