How to make souffle What are the main ingredients of souffle?

Souffle is a kind of China pastry. Now it has become a delicacy among network celebrities, but it tastes good and can be cooked at home. What do you do at home?

How to make souffle?

Materials required for oil skin: 600g medium gluten flour, 0/00g sugar powder/kloc-,230g cream and 270g warm water.

Crispy: 300g cream, 500g low-gluten flour.

Others: red bean paste 1200g, 50 salted egg yolks, a little black sesame seeds, a little salt and a little rice wine.

1. Put the salted egg yolk in the baking tray, sprinkle a little salt, bake it on the baking tray (about 5 minutes), and spray a little rice wine after taking it out.

2. Put the medium gluten flour, powdered sugar and cream into the pot, first add 2/3 warm water and mix well, then add the remaining 1/3 water and mix well.

3. Put it aside and spread it out. After about 15 minutes, it is rolled into strips and divided into about 50 parts to form an oil skin.

4. Mix the cream with the low-gluten flour, roll it into strips, and divide it into about 50 portions, each of which is about 20g- crisp.

5. Wrap the butter in the oil skin to get the crispy skin, divide the bean paste into 50 equal parts, wrap the salted egg yolk in the bean paste to get the stuffing, spread the crispy skin, roll it up and down, turn it to 90 degrees, spread it up and down, wrap the stuffing, then put it on a baking tray, brush the egg yolk twice, sprinkle sesame seeds, and bake in the oven.

What are the main ingredients of souffle?

Wheat, butter, egg yolk, sugar, water, soybeans, bean paste, salted duck eggs and other ingredients. There are many things in common with Su-style moon cakes. The traditional souffle is made of lard, but now more butter is used, which saves the trouble of cooking lard, improves the taste and gives the souffle a milky flavor.

How long can souffles last?

Souffle: Snacks with fillings here are sealed at room temperature for about 10 days due to the short shelf life of fillings. If you don't eat it for a short time, you can directly seal it and freeze it. It can be stored for 1-2 months and naturally thawed when eaten! However, it is recommended not to store it for so long, and it is best to cook it now.

Preservation method of souffle

1. If you want to keep the souffle crisp the next day, you can put the extra souffle directly into the freezer or crisper. If you don't have a fresh-keeping box, you can put it in a basin, but you should seal it with plastic wrap. When you want to eat, take it out and bake it in the oven 140 degrees for 5-8 minutes. It still tastes crisp.

2. You can also buy a sealing machine. The price of sealing machine is about tens of yuan. You can completely seal the souffle and bag it one by one, which can also achieve a good barrier effect. Put them at room temperature. Tear open the package when you want to eat the next day, and it tastes great.