The practice of souffle

When the golden crispy skin is wrapped with a fragrant and dense filling, I feel very satisfied when I bite it down. As a traditional snack of Mid-Autumn Festival, souffle has a strong festive atmosphere. Today, let's learn how to make souffle, so that you can make this sweet and delicious food yourself.

First, prepare the ingredients

The raw materials needed to make souffles include:

-Oil skin: medium gluten flour, lard, sugar and water.

-Crispy: low-gluten flour, lard

-Filling: lotus seed paste, salted egg yolk and sugar.

Second, make oil skin.

Mix medium gluten flour, lard, sugar and water and knead into a smooth dough.

2. Wrap it in plastic wrap and put it in the refrigerator to relax for 30 minutes.

Third, make cakes.

1. Mix the low-gluten flour and lard together and knead into a uniform dough.

2. Also wrap it in plastic wrap and put it in the refrigerator to relax for 30 minutes.

Fourthly, making stuffing.

1. Mix the lotus seed paste and sugar together and knead into a uniform filling.

2. Cut the salted egg yolk into small pieces and put them into the lotus paste stuffing.

Five, package crisp

1. Take out the skins and cakes from the refrigerator and divide the cakes into small pieces.

2. Use an oil bag to make a cake, flatten it and roll it into pancakes.

3. Wrap the stuffing in a pancake and knead it into a circle.

Sixth, baking

1. Bake the wrapped souffle in the oven at 180℃ for about 20 minutes or until the surface is golden.

2. After baking, let it cool a little and you can eat it.

In the production process, please remember the following tips:

-The quality of lard will affect the taste of souffle. Try to choose pure lard with good quality.

-Don't knead the dough too much, or the dough will become stiff and affect the taste.

-You can add other fillings to the souffle according to your personal preference, such as bean paste and white lotus seed paste.

-If you don't have an oven, you can also make souffles in a pan.

-Souffles can be kept for several days, but it is recommended to eat them when they are freshly baked. They taste best.

Start making souffles and convey the warmth and beauty of the festival with your heart. May the souffle you made by yourself add a sweet memory to your Mid-Autumn Festival.