Lard (separate recipe for frying lard)
low gluten flour
|53 g (add 2 g of powder at 30°C)|
salted egg yolk
black sesame (sesame seed)
How to make the soufflé (small oven thin version)
First, soak the fresh salted egg yolks overnight in corn oil so that they’re not so dry (that film on the surface of the yolk must be removed to avoid a fishy egg smell).
Then preheat the oven at 160 degrees, the yolks into the oven to bake for 5-6 minutes.
Baked egg yolks removed from the oven to cool.
Divide the red bean paste into 6 equal portions and wrap the baked salted egg yolks into the red bean paste.
Cover with plastic wrap and set aside.
Mix all the flour and sugar together, then add lard and mix well, then add water and mix well.
Knead the dough until smooth, wrap in plastic wrap and let rest for 30 minutes
At this time, let’s move on to the shortbread, mix the shortbread ingredients into a ball (no dry flour visible, no need to knead the dough), cover the ball with plastic wrap.
Then look at the state of the oil dough film after 30 minutes of resting, OK!
Divide each of the oilskin and puff pastry dough into 6 equal portions
Round the shortbread and wrap the shortbread inside the oilskin
Wrap the pastry in the dough and roll it into a ball.
Then proceed to roll it out for the first time, don’t roll it out too long, just roll it out about 6-8 cm the first time, and roll it up.
Rolled out and covered with plastic wrap (to prevent drying) to relax for 15 minutes.
After 15 minutes of relaxation, roll out the roll for the second time, about 12-15 cm in length (don’t roll it out too long or it will break easily).
Cover each roll with plastic wrap and allow to relax for at least 15 minutes.
After the second relaxation, fold the puff pastry in half as shown in the picture, pinch the two ends, then press it in the middle, then roll it out.
After rolling out the puff pastry, wrap the red bean paste filling in the pastry and form a ball (with the mouth down)
Wrap it up and put it in a baking dish.
Brush the top of the soufflé with a layer of egg yolk and sprinkle with a few black sesame seeds to decorate.
Preheat the oven on the upper and lower heat 170 degrees, then send it to the oven, upper and lower heat 170 degrees, middle layer, bake it for 35 minutes or so, then it will come out of the oven –
(The specific baking temperature and time should be adjusted according to your own oven temperament, each oven temperature has a slight error -)
I also made a lotus seed paste filling, which tastes good too-