How to make homemade soufflé

Ingredients ?

Crust (16 pcs quantity)

Medium flour 200

Lard 70g

Sugar 20g

Water 82

Crisp

Low Flour 140g

Lard 68g

Filling

Red Bean Paste filling 352g

Salted egg yolks 16 pcs

Others

Egg yolks Two

Black sesame seeds A few

The most detailed revised version of the soufflé recipe (a must for novices) ?

Vacuum egg yolks sprayed with a high degree of white wine, on the pot steamed eight minutes cooked, their own control, do not get out of the oil on the good, standby. You can also bake in the oven, according to the degree of softness of the yolk, fresh salted duck eggs are usually directly baked, vacuum steamed a little better time pressure, direct package can also be (only now knocked yolks)

Oil skin materials are all poured together and kneaded out of the complete stage (glove film), standby, some people say that the expansion of the on the one hand, I did not try, then prepare for the later shortening of the process, the oil skin is also naturally slack 20

All of the ingredients for the shortening were poured into a bowl and mixed well to form a ball

The oil skin was 23 grams per portion, and the shortening was 13 grams per portion, which was divided into portions and rolled out

The oil skin was rolled out up and down a little bit at a time and the shortening was wrapped around it completely, and then placed in a downward position

Placing the shortening wrapped around it in an upward position and gently pressing it down with the palms of your hands, you then rolled it out towards the top and down a little bit at a time, and then rolled out to the top. Roll out the dough into a cow tongue shape as shown in the picture

Roll it up as shown in the picture, set it aside and let it rest for 15 minutes

Dividing the bean paste into 16 portions of 22 grams each during the relaxation period of one roll, roll it into a round shape and set it aside

Step 8: Roll out the dough as shown in the picture, starting from the center and rolling it up and down once each time, don't look back

Roll it out as shown in the picture

Roll it into this shape

Roll it up again, and then roll it out to the bottom of the dough.

Roll it up again as shown in the picture,

and cover it with plastic wrap and let it rest for 15 minutes

Put the egg yolks in the bean paste during the second rolling time

Press the dough into the center with your thumbs and pinch the two ends together as shown in the picture, and then you can roll it up from the left side

Start from the center, facing upwards, and roll it up again. p>Starting from the center, roll it up and down, left and right, and then roll it out as shown in the picture, don't turn back

Pack the yolked bean paste into the dough, pinch down the sides of the dough as much as you can, and wrap the bean paste as big as you can

Pull your thumbs and forefingers in a circle to pull upward, and tighten the seal, don't let there be any gaps

Place it in a downward direction, and then roll it up

Brush with egg yolk mixture and brush with egg yolk mixture, and then roll up. p>Brush with egg yolk liquid, egg yolk liquid can be slightly blended with a little water to mix well, brush once, into the oven at 150 degrees for 5 minutes, take out and brush again with egg yolk liquid, sprinkle black sesame seeds decorative

Preheated oven 165-170 degrees upper and lower heat, the first baked for 30-35 minutes, and then adjusted to 175 degrees wind oven state for 10 minutes on the color (without the wind oven function to adjust the 180 degrees, depending on their own oven habits).

Add a few pictures of the finished product

This is what I did with the lotus seed paste filling

Tips

On the mixing of the pastry: it is very important to roll out the skin, the middle to the top and bottom, the middle to the left and right, do not roll it back and forth

This method of making out of the soufflé of 70-75 grams, 63-85 grams with the moon cake tray to put just right, eat or sell can

Egg yolks if pickled is not particularly old and particularly hard can not steam, directly spray white wine on the oven 120-159 degrees baked for 10 minutes, do not get out of the oil, the specific steam or baked according to the yolks to determine it

On the temperature, the oven is different, only as a reference it