low gluten flour
salted duck egg yolk
red bean paste
|32 grams each, (reserve 20)|
How to make a buttered version of soufflé
Knead with water + flour for 3-5 minutes until the flour fully absorbs the oil, you don’t need to knead until the film comes out.
For shortening, just knead the softened butter and flour until no more white dry powder, also refrigerate it, if you can’t make it in time, refrigerate the shortening for 3 hours.
After putting in the fridge, prepare the salted duck egg yolk, clean the egg white, roll some white wine, bake it in the oven at 180 degrees for 8 minutes without preheating, don’t bake it too well, the yolk cut and fragile, bake the half-cooked egg yolk about 15 grams each.
Mix the egg yolks and divide the bean paste into 20 rounds, 32g each, cover with plastic wrap to prevent drying out.
Put half of the egg yolk in the bean paste, or the whole egg yolk if you like, just 40g each.
After an hour in the refrigerator, divide the dough into 20 equal portions, then divide the pastry into 20 equal portions.
Wrap each side in order to complete the first roll out.
Don’t roll out too long at a time, roll from top to bottom.
Just enough to roll 2.5/3 turns.
Place each roll in the order of the rolls with the mouth down.
After the first round of rolling, start with one roll and finish the second round of rolling by wrapping the bean paste balls into the soufflé.
In the second round of rolling operation shaping, the closing face up, press from the middle.
Then squeeze the ends together like they’re in the middle.
Roll it out with a rolling pin first up and down, then to the left and right, as long as it fits the egg yolk ball.
After making the biscotti, this amount makes 20 biscotti, and my baking dish can only hold 16 at once, so I have 4 left over to bake in the second dish.
Preheat the oven at 180 degrees for 5 minutes. While the oven is preheating, brush the egg yolks with the raw black sesame seeds and bake at 180 degrees for 25 minutes.
Out of the oven, it’s so crispy.
It’s really good.