Methods and steps to make soufflé

To make the soufflé ingredients:

①Oil skin material:, 180 grams of gluten flour, 60 grams of low gluten flour, 20 grams of sugar, 70 grams of lard, 2 grams of salt, 110 grams of water (according to the specific flour absorbency adjustments), ② shortbread material:, 180 grams of low-flour, 90 grams of lard, ③ other materials:, salted egg yolks 20 grains, 25 grams of bean paste / a yolk, 1 black sesame moderate, white wine moderate

Egg yolk pastry practice steps:

Step 1: ① the oil skin material mix, knead until the dough smooth state, cover the plastic wrap relaxation for about 30 minutes, relaxation is good and evenly divided into 20 dosage, continue to relax for 15 minutes ② shortening mix evenly, divided into 20 even dosage, the weather can be divided into good to put in the refrigerator chilled

Steps 2: oil skin, shortening divided into a good relaxation, oil skin to shortening wrapped up, be sure to wrap, do not leak shortening Oh

Step 3: in the oil skin relaxation time to deal with salted duck eggs, I am using the existing cracked salted duck eggs, my little friend will help to wash, cracked duck eggs Hello

Step 4: cracked out of the yolks of the eggs on a flat surface of the baking sheet, sprayed with white wine, the oven at 170 degrees baked for 5 minutes, I use the air oven Bake at 150 degrees for 5 minutes, (temperature is for reference only, according to their own oven temperature to adjust) time to take out the baking tray again sprayed with white wine to cool down

Step 5: Weigh the bean paste to the yolks of the egg yolks one by one wrapped up a spare

Step 6: Take a dosage of dough from the center of the rolled out to a long oval shape

Step 7: Rolled out from one end

Step 8: Covered with plastic wrap and relaxation 10 minutes

Step 9: Roll out again

Step 10: Cover with plastic wrap and relax for another 10 minutes

Step 11: Fold the ends to the center as in the picture and flatten out, roll out to a thicker crust with a thinner surrounding area

Step 12: Place an egg yolk and bean paste filling in the center of the crust

Step 13: Slowly close the mouth with the palm of your hand

Step 14: Lastly, take a piece of the egg yolk and bean paste filling and place it in the center of the crust

Step 15: Place the egg yolk in the center of the crust.

Step 14: Finally, this is how to close the mouth

Step 15: All wrapped up the soufflé

Step 16: Egg yolks beaten with a few drops of water and mix well, use a brush to brush on the soufflé, sprinkle a little bit of sesame seeds

Step 17: Preheat the oven to 190 degrees, bake for 5 minutes, reduce the temperature to 170 degrees bake for 25 minutes, and simmer for 5 minutes to take out (I used an air oven), temperature 150 degrees 25 minutes, and then take out. Step 17: Preheat the oven to 190 degrees for 5 minutes, reduce the temperature to 170 degrees for 25 minutes, then simmer for 5 minutes.