How to make souffle?

As a traditional snack in China, souffle has gradually become a very delicious food with the change of production methods, and even once became a snack among network celebrities. The method of making souffle is actually very simple. There are two main methods, one is to use mixed pasta, and the other is to use open pasta. The souffles made by these two methods have different tastes. Add baking soda to the mixed crispy noodles to make the dough more crisp and the skin tastes a bit like peach crisp. The souffle made by pastry is mainly made by wrapping the pastry core with water-oil dough, and then folding and rolling the dough to make the pastry crust, so that the taste is very crisp, similar to that of the old woman's cake. Today I will share with you a version of souffle, with noodles but no baking soda. It can be said that it is healthier not to add low fat.

1. First, we prepare raw materials. Before making all the delicious food, we need to prepare all the raw materials, and then check them according to the ingredient list, and then start making them.

2 to start making, first send the butter and sugar together until it is milky white. Then add the eggs to the butter and stir well. Please note that adding eggs to butter is a method used in many snacks. The success of adding eggs directly affects the taste and quality of finished products. The choice of adding eggs is to add them several times to ensure the complete fusion of eggs next time. After adding eggs, except for the physical strength, it is a success. If you can see obvious egg liquid after adding eggs, it means oil-water separation and failure.

3. Then add flour and mix well to make dough. You can't knead this dough, just stir it until there are no flour particles. Steamed salted egg yolk for ten minutes to soften, mashed in a bowl, and seasoned with milk and milk powder. This is done to make the yolk filling softer and creamy. Whole egg yolk can also be used as stuffing. The yolk will harden after baking, which will affect the taste. The yolk in salted duck eggs will taste more pure if it is not pure yolk bought.

4 Divide the dough into small dough of equal size, knead it into a circle, pat it flat, wrap it in the prepared egg yolk stuffing, and pay attention to tightening it when closing. The way to close the mouth is to slowly close the thumb index finger and the tiger's mouth to the middle and rotate while closing, so that the force will be uniform and there will be no uneven thickness. When finished, put them on the baking tray, evenly spaced and neatly packed.

5. Brush the egg liquid on the surface of the prepared souffle, poke a small hole with a toothpick, sprinkle with sesame seeds and bake. If the surface is coated with whole egg yolk, it will be more beautiful and attractive. After baking, the finished product has golden surface, cracked skin, soft inside and brittle outside, and uniform thickness. Egg yolk is rich in flavor and has a faint milk flavor.

Note: 1. Add a small amount of eggs to the butter and add them several times. When making cakes and cookies, all the flour should be sieved. 3. After the dough is formed, it is not easy to knead the gluten by hand. 4. In order to evaporate the water in the egg yolk stuffing without destroying the shape of the epidermis, punch holes with toothpicks. 5. The baking time is not easy to be too long, and too much water loss will affect the taste.