What's the difference between souffle and egg crisp? Is it the same? How come?

material

Oil skin: medium gluten flour 150g.

50 grams of lard

20g powdered sugar

63 grams of water

Crispy: low-gluten flour 120g.

65 grams of lard

Stuffing: 375g red bean paste.

Salted egg yolk 15

decorate

A fresh egg yolk

Proper amount of black sesame

Practice steps

1. Put all the oil skin materials into a bowl and knead them into smooth dough by hand. There is no need to knead out the glove film here. If you have a toaster, you can easily rub it with it (I have a toaster, but I think it is more brittle when you rub it with your hands).

2. Mix all the dough materials and knead them into dough.

3. After kneading the two kinds of dough, cover it with plastic wrap and let it stand at room temperature for 30 minutes (because the weather is cold now, it is directly at room temperature, and if it is hot, it should be refrigerated in the refrigerator).

4, salted egg yolk soaked in oil 2 days in advance, it is best to use tasteless oil here, such as corn oil.

5. Take the egg yolk out of the oil, put it on a baking tray, and preheat it in the oven 150 degrees, 150 degrees 10 minutes, and the surface of the egg yolk is slightly oily.

6. Prepare the stuffing after waking up. I made the bean paste here, and I feel too sweet and greasy outside. Red bean paste is divided into 15 portions, 25g each, and wrapped with pre-baked egg yolk.

7. Close your mouth and put it aside.

8. The oil skin that has stood still is divided into 15 parts, and the cakes are also divided into 15 parts, each part is about 1 1 g..

9. Take a piece of oil skin and flatten it, and wrap it with pastry.

10, press and seal

1 1, crispy in oil, all wrapped, covered with plastic wrap to prevent dough from drying out. Here I went straight to the next step and didn't wake up again.

12. Take a portion of dough, gently press it and roll it out with a rolling pin.

13, scroll from top to bottom.

14, all rolled up and wrapped with plastic wrap.

15, make two rolls, and take a roll of dough, as shown in the figure, with the seal up.

16, press gently with your hand.

17, roll with a rolling pin.

18, rolled up from top to bottom, the second volume will have several more layers than the first volume.

19. Take two rolls of dough and press them in the middle.

20. Fold both ends in half from the middle.

2 1, pinch flat by hand

22. Roll out the dough slightly with a rolling pin, thick in the middle and thin on both sides, and put the stuffing on it.

23. Tighten the seal.

24. Put the smooth side up in the baking tray.

25, take an egg, as long as the yolk, touch some yolk with a soft brush, and gently brush it on the surface of the souffle.

26. Decorate with black sesame seeds, preheat the oven to 170 degrees in advance, put the souffle in the oven and bake at 170 degrees for 30 minutes.

27, out of the oven, a little cool for a while is the best. If you can't finish it, it will be completely cooled and sealed. Eat it in 2 days, and it won't taste good for a long time. The most important thing is that there are no additives.