The difference between stuffing and souffle

Different methods have the same appearance and taste.

Crispy egg yolk is a traditional China pastry made of wheat, butter and egg yolk. In recent years, with the continuous upgrading of materials, souffle has gradually become a network celebrity product.

1, sifted powder and oil skin raw materials are mixed and kneaded evenly, and put aside in a fresh-keeping bag to relax for 30 minutes.

2. Pastry making: low-flour sieving and softening butter are mixed and relaxed in a fresh-keeping bag for 30 minutes.

3. Soak the egg yolk in edible oil for 2 hours in advance, spray high-alcohol liquor into the preheated 180 degree oven and bake for about 5 minutes. It is well observed that the oil is not baked.

4. Divide the bean paste into 12 parts while the dough is loose, press it into a nest shape, and put an egg yolk on it. Don't wrap it all to leave a gap.

5. The slack dough is evenly divided into 12 parts.

6. Wrap the dough with oil skin, close it, flatten it by hand, roll it up and down from the middle with a rolling pin, and roll it three times from top to bottom. Then roll it twice from the first one, roll it up in the same way, and relax for about 15 minutes.

7. Pick up a "rolled dough" and press it in the middle, so that both ends are tilted upward. Gather the irregular edges in the middle by hand and flatten them into a circle.

8, put a bean paste egg yolk stuffing with the help of the tiger's mouth to gather and pinch, slightly trim and shape, and put it into a baking tray with oil steps.