Souffle

1

The material for the oil coating

2

Combining all the oily materials, rubbing out the face that can pull out the band, and waking up for about half an hour

3

Material for the soufflé

4

Combining the sodium material evenly

5

High white on the yolk surface, 180 degrees in the oven, about five minutes

6

Split red bean sand into 16 pieces, 25 grams each, and wrap it in egg yolk

7

Split the oil and the soccer into 16 pieces

8

Take a piece of oil, put it in the middle, wrap it up and put it down

9

Make an ellipse of the bagged tarcrete

10

From top to bottom

11

We've got a roll of soccer covered with membranes or wet cloths

12

取静置好的油酥皮，擀开，再次From top to bottom，静置松弛15分钟

13

Quietly soaked, sealed up, thumb pressed through the middle, then folded into the middle

14

Put it on the tablet

15

Puts red bean sand in egg yolk in the middle of the tarp

16

Keep your mouth shut. Keep your mouth shut. Put it down

17

Brush the egg fluid

18

Sesame decorations, pre-heated 180-degree ovens, about 30 minutes

19

When you're out, load the plates

20

It's fresh, it's fresh, it's sweet, it's gnawing

Friendly Tips: 1. About the egg yolks: I marinate the yolks in oil the night before, place them in the refrigerator, and take them out the next day (for specific details on handling the yolks, you can search online; there are many detailed guides). If you are worried about the high cholesterol or calorie content of the yolks, you can cut the yolks in half and prepare half the quantity; 2. The benefit of kneading until a film forms in step 2 is that it makes the pastry skin extensible, resistant to breaking, and gives it a good texture, but I really didn't have the energy, so it seemed I only kneaded a little film, yet the texture was still quite good; 3. Wearing disposable gloves in step 16 makes it inconvenient to seal the opening, so I could only use bare hands, provided you remember to wash your hands clean; 3. Red bean paste: I made it myself, which was quite tiring; if you want to be lazy, buy the ready-made kind; 4. When rolling the pastry skin into an oval on the cutting board, the skin sometimes sticks to the board, so I tried laying plastic wrap on the table and rolling on the wrap, and it didn't stick; 5. The temperature of each oven is different, so the temperature I give is for reference only. Thanks~