black sesame (sesame seed)
low gluten flour
How to make a soufflé
Bake at 170 degrees for 5 minutes until the egg yolks are bubbling.
When the egg yolk has cooled, wrap it inside the bean paste, about 45g bean paste + egg yolk.
Put the low flour and lard in a bowl, and you can take gloves and knead it until it’s dry powdered
Combine all the ingredients for the oilskin dough in a small American main pan and mix for 30 seconds 3-6, then knead for three minutes. Wrap the dough in plastic wrap after kneading to prevent the dough from drying out.
Divide the shortbread and oilskin into 16 pieces each, then wrap the oilskin around the shortbread and pinch tightly with the mouths down for the first roll out.
Roll out for the second time, as shown in the picture, but not too hard to prevent the pastry from leaking out.
After the second roll, press with a finger in the middle.
And pinch it in the middle of the picture.
Using a pastry stick, roll out the dough into a circle and wrap the bean paste egg yolk filling, closing facing down, taking care to pinch the bottom to prevent the filling from leaking out while baking.
Finally, brush the egg wash over the top, brush twice if you want the top to be a bit more brown, add some black sesame seeds and bake at 170 degrees for 30 minutes.