Egg-yolk cake is delicious, crisp and fragrant, rich in layers, and deeply loved by everyone. Egg-yolk cake is made of flour, lard, bean paste, salted egg yolk, water, etc. It is not difficult to master the skills. Egg-yolk cake is expensive mainly because of high material cost and time-consuming to make.

I believe everyone likes to eat the souffle. It tastes salty and fragrant, melts in the mouth, and is crispy and slag-dropping. It is rich in layers, high in value and delicious. It is deeply loved by everyone. Just looking at it, you can't help but want to take a bite. Souffle is delicious but it is too expensive. Many people will cook it at home, which is delicious and affordable. My children also like souffle very much. Let's share it with you. Why is it so expensive? First, is the souffle difficult to make? Why is it so expensive?

The egg yolk cake is delicious with high value, salty and fragrant taste. It melts in the mouth, and the cake loses its residue, which makes it appetizing. Both children and adults like to eat it. The egg yolk cake is made of flour, lard, bean paste, salted egg yolk, water, etc. It is not difficult to make it. As long as the formula ratio and skills are mastered, you can make a good-looking and delicious egg yolk cake at home.

Anyone who has eaten souffles knows that souffles are more expensive, and a small one costs almost one to two yuan. Many people will ask why souffles are so expensive, mainly because the cost of making souffles is also high, mainly because salted egg yolks are not cheap, and souffles are also complicated and time-consuming. Second, the practice of souffle.

1. Prepare ingredients: oil skin: 2g of common flour, 2g of sugar, 8g of water and 6g of lard.

crisp: 18g of low-gluten flour and 9g of lard.

stuffing: red bean paste, salted egg yolk, black sesame and egg yolk liquid.

2. Sieve the flour, put it in a pot, add sugar and melted lard, or you can use cooking oil if you don't have it, add water and flour, add water slowly, stir while adding it, stir it into a flocculent shape, knead it into a smooth dough, seal it with plastic wrap, relax for half an hour, and then make crispy cakes, using low-gluten flour.

3. Sieve the flour, put it in a pot, add lard, knead it fully and evenly, knead it into dough and seal it for later use. Take out the yolk of salted duck eggs and bake it for later use. A layer of mucous membrane outside the yolk should be removed, otherwise the smell will be very heavy. Sprinkle dry flour on the chopping board to prevent sticking, knead the bean paste stuffing into strips, divide it into 18 evenly sized agents, and knead the bean paste stuffing round.

4. After all the bean paste stuffing is kneaded, take one and flatten it, wrap it with salted egg yolk to tighten the mouth and knead it round. After all the wrapping, the oil skin will wake up. Take out the dough without kneading, knead it into strips, then divide it into 18 small pieces, cover it with plastic wrap, and knead the crisp into strips, also divide it into 18 small pieces, cover it with plastic wrap, and knead it with an oil skin and flatten it.

5. Wrap the pastry, tighten the mouth and knead it round. When it is all wrapped, take a dose, roll it into a cow tongue, roll it up, roll it all out like this, cover it with plastic wrap and wake it up for 15 minutes, then take out the first one, roll it into a cow tongue, roll it up again, cover it with plastic wrap and wake it up for 15 minutes. After this wake-up, take out the first one.

6. Wrap the stuffing in a tight mouth, and the mouth must be tight and rounded, so that it looks better when baked. After all the stuffing is wrapped, put it in a baking tray, preheat the oven at 18 degrees in advance, brush a layer of egg yolk liquid on the surface, sprinkle some black sesame seeds, put it in and bake for half an hour. After baking, take it out to cool, and the layers are rich, and the crispy egg yolk cake is ready.