Black sesame souffle
By VicentaLakin
Recipe Recommendations
- ordinary flour 180 grams
- lard 60 grams
- water 65 grams
- fine sugar 5 grams
- low powder 120 grams
- Black sesame filling 400 grams
- salted egg yolk of 8
- egg yolk liquid a
- black sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Black sesame souffle
1
Oil-coated practices: flour is sifted into pig oil, fine sugar and water, mixed, smoothed to the surface, covered with fresh film and kept silent for half an hour。
2
Oil soaks: Low powder sifted, all swirled to smooth hands, divided into 16, approximately 12 g/a。
3
I'll split it up。
4
In the time when the oil skin is still loose, the interior is ready, the yolk is cut in half, I use my own salted eggs, and I'm ripe, and I feel bad, and of course you can buy ready salty yolk。
5
Black sesame is divided into 16 equals, approximately 25 g/a. Pack the yolk。
6
All packed. It needs to be carefully packaged because it is sticky, it is not easy to operate, and if it is not properly packed, the baked yolk cut is not good-looking and there may be no black sesame wraps。
7
Separated the silos of 16 minutes, approximately 19 grams/s, wrapped in soaks, and closed up。
8
Pack them all up
9
Take one of them, in the form of a cow's tongue, and try to grow it as long as possible, so that when it rolls up, there are more layers to bake。
10
From top to bottom, shut up and relax for 15 minutes。
11
Turn it into a cow tongue again, roll it up and shut it down. Relax 20 minutes。
12
Take one of them, close the mouth up and squeeze both ends together with your finger。
13
It's in a circle, wrapped in black sesame yogurt。
14
Tighter
15
All done in turn, shut down, a little shape。
16
Emerald, black sesame, preheating oven 180 degrees, mid-fire, 30-35 minutes。