I've done it many times before, and the souffle and bean paste are monochrome. I made four colors this time, and I should be able to make multi-color cakes in summer, which is very eye-catching. Try different flavors of salty and sweet floss with bean paste and souffle.

material

Water and oil skin:

50 grams of butter

50 grams of low-gluten flour

Sugar10g

25 grams of cold water

Salt 3g

Crispy:

70g of low-gluten flour

60 grams of butter

Stuffing:

Appropriate amount of meat floss

4 salted egg yolks

Appropriate amount of bean paste

Brush housing:

Egg yolk 1 piece

Baked salted egg material:

Moderate high-alcohol liquor

Proper amount of edible oil

Color:

Appropriate amount of monascus powder

Appropriate amount of matcha powder

Appropriate amount of bamboo charcoal powder

Practice steps

1, salted duck eggs only take the yolk and soak it in Chinese liquor for 30 minutes (to remove fishy smell).

2. Spread tin foil on the baking tray, take out the soaked salted eggs, drain the places where there are gaps, and brush with edible oil (there is peanut oil brush, and my family only has mustard oil).

3. Bake in the oven 180 degrees for 8 ~ 10 minutes (be careful not to burst, which will affect the taste, and try to see the baking situation of salted eggs by the oven).

4. Now let's make water-oil skin. Put all the materials in the water-oil skin into a basin and stir well. It's best to sieve in advance before mixing the low powder.

5. Mix into smooth flour-free dough and relax for 15 minutes.

6. Divide the water-oil skin into 6 equal parts.

7. Now let's make cakes and mix all the cake materials into smooth dough without flour.

8. Let's make red cakes, sift low flour and add room temperature softened butter.

9. Stir with chopsticks into a flocculent shape, and then knead it into dough.

10, water-oil skin, crisp and bean paste stuffing are all divided into small doses of 25g for standby.

1 1. Roll the oil skin into the shape of dumpling skin with a rolling pin, wrap the oil bag with pastry, and close it near the tiger's mouth.

12, finally closed, tightly sealed position.

13. Press the seal down and roll it into a tongue with a rolling pin of 2 ~ 3 mm thickness. Be careful not to break the oil skin.

14, roll up from the bottom and relax 15 minutes.

15, relax 15 minutes.

16. The water-oil package is wrapped with red pastry, which is the same as the bamboo charcoal pastry package.

17, put the dough bag inside and knead it flat.

18, roll it into ox tongue with a rolling pin, and roll it from bottom to top; Consistent with bamboo charcoal wrapping method

19. Make four colors in the same way.

20. Cut from the middle with a sharp knife and cut the opening upwards.

2 1, roll the dough flat with the cut face down.

22, the pattern face down, wrap the dough in the egg yolk of red bean paste, close your mouth and seal it down.

23. Brush the yellow dough with egg yolk. Don't brush other colors. Don't brush if you don't like it.

24. Four-color souffle is out.

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