Ingredients: medium gluten flour 150g lard 60g Accessories: lard 50g fine sugar 5g water 65g low gluten flour 120g red bean paste 375g salted egg yolk 8 whole egg liquid and a little white sesame.

step

The making steps of the souffle are 1 1. In the raw material of oil skin, lard is added with sieved medium powder and fine sugar, kneaded into crumbs, added with water until the surface is smooth, covered with a fresh-keeping bag and left standing for 30 minutes;

Step 22. Adding lard, a crisp raw material, into the sieved low flour and kneading evenly; Divide the loose oil skin into 18g/ block and the pastry into 12g/ block;

The practice of souffle is step 33. Crush the oil skin, add a souffle and wrap it into a ball with the mouth facing up;

Step 44. Take a piece of cake and roll it into a cow tongue;

Step 55. Roll the loose dough into long strips, roll it into small tubes and relax for 20 minutes.

The practice of souffle step 66. Wash the egg yolk, pour a little wine (to remove the fishy smell), bake at 180℃ until the surface is golden and cool, and cut in half;

How to make souffle 77. Red bean paste is divided into 25g/piece, and each piece is wrapped with half a salted egg yolk;

Step 88. Take a loose dough, seal it, press your thumb from the middle, and then tighten the four corners into a ball and roll it into a circle;

Practice steps of souffle 99. Pack 7 and tighten the mouth, close the mouth and unload it into the baking tray;

The program of souffle is 10 10. Sweep the egg yolk evenly on the surface, sprinkle a little sesame seeds, put it in an oven preheated to 180 degrees, and heat it up and down for 30 minutes.