Second, the specific practice of souffle:
1. Mix the oily skin materials evenly and knead them into smooth dough that can pull out the fascia, and stir for about half an hour.
2. Mix the pastry materials evenly.
3. Spray highly alcoholic liquor on the surface of egg yolk and bake in the oven 180 degrees for about 5 minutes until the surface turns yellow.
4. Divide 25g of red bean paste into 16 portions and wrap the yolk inside.
5. Oil skin dough and pastry dough are equally divided into 16 portions.
6. Take a piece of still water and oil skin and roll it up. Put the dough in the middle, wrap it and put it down.
7. Roll the wrapped cake into an oval shape with a rolling pin, roll it up from top to bottom after the reverse side, and let it stand and relax 15 minutes. (Remember to cover it with a damp cloth or safety film) Take the pastry that has stood still, roll it out, roll it up from top to bottom, and let it stand and relax 15 minutes.
8. For baggy dough, seal it up, press your thumb down from the middle, then fold the four corners to the middle, and gently roll out the dough with a rolling pin.
9. Put the filling of bean paste and egg yolk on the cake to tighten the mouth and put it down on the baking tray.
10. Brush the surface of the wrapped egg yolk cake with egg liquid, sprinkle sesame seeds for decoration, put it in a preheated oven 180℃ and bake for about 30 minutes until the surface is colored.
Third, cooking skills.
1, about egg yolk, the best is salted duck eggs. I peel the yolk myself. I really can't find a good egg yolk, so I have to choose bagged egg yolk. There are several ways to treat egg yolk online, some of which are soaked in oil. Interested friends can search on their own.
2. The middle surface of the formula should be kneaded into a film state, so that the pastry has good ductility, is not easy to break and has a good taste.
3, baking time and temperature are reference values, everyone should follow their own oven conditions.