Souffle is a delicious food, and friends who have eaten it all say that they want to eat it again, so it's better to make it yourself, so don't buy it outside, so here are the methods, ingredients, illustrations and simple recipes of souffle.

Cooking material of souffle

Oil skin: fine sugar 37g lard 63g water 75g low-gluten flour 200g.

Crispy: low-gluten flour 200g lard 100g (lard is cooked by my mother at home, but I can ask my elders for help like me).

Oil skin production:

1. Except water, sift the oil skin, mix it with fine sugar and lard and knead it into crumbs, then add water and knead it into smooth dough. You can rub the film a little.

2. Cover with plastic wrap and let stand for 20-30 minutes.

Making cakes: Sieve the low-gluten flour and knead the lard evenly.

Next steps:

1. Oil skin 18g, pastry 15g, all slightly round. As shown above, remember to cover the oil skin with plastic wrap to avoid drying.

2. Crush the oil skin, wrap it in the pastry and roll it into a beef tongue. Turn around. Relax 15 minutes (it is recommended to cover with plastic wrap to prevent water loss). Half of the picture below.

3. Roll the loose tongue-shaped dough into long strips, roll it into small barrels, and relax for 15 minutes. In this step, the longer you roll, the more dough you will eventually have. The lower part of the picture above.

4. During the relaxation period of step 2 and step 3, divide the red bean paste into 25g pieces, wrap the egg yolk, and round it to make 20 pieces.

4. Press it with your thumb as shown below, and roll it into a slightly thick circle in the middle.

5. Wrap the prepared bean paste egg yolk and put it in a baking tray, mouth down. No one helped me take this step.

6. Break up the yolk, evenly spread it on each souffle with a brush, and wipe it back and forth twice.

7. Sprinkle a proper amount of black sesame seeds on each one. The following figure

8. Preheat in the oven to 180 degrees, fire for 20 minutes, 150 degrees 15 minutes, middle layer. (Look at the temper of your oven. )

This is a simple version of the souffle recipe. I hope I can help you who also love baking. Remember to taste the box on the day you leave it. There is actually a difference between the taste of the second day and the taste of the first day. Of course, it can also be beautifully packaged and given away.