Souffle

1

First, take out the frozen yolk. Sprayed with a high concentration of white wine in the oven, 180 degrees 7-8 minutes, depending on yolk

2

the oil coats are made of 5g sugar, which is mixed with 65g water and then filled with 150g powder, 50g pig oil, and evenly flat. put it in a bag and flatten it for 30 minutes, and in 30 minutes it's folded for another 30 minutes

3

the pasta after the hair split into 18 g and put it in a bag

4

some of the soy oil mixed with low powder, slowly tweaked and pressed into groups with hands and covered in 12 g of a protective film stay

5

Take a little pelt of oil and wrap it into a soak, then turn it into a cow's tongue, roll it from one end to the other, flattened it again, and put it on its hair

6

with 24 g soybeans wrapped in yolk

7

Then you take a roll-on tarp and then you press it and you fold it, and you fold it into a little tortilla with a cane, and you wrap it in a soybean yolk, wrap it tight and shut it down. Down

8

When you're all wrapped up, you've got a lot of yolk on the surface and a little sesame

9

The oven is preheated to 180 degrees, mid-level, 25 minutes。

1. I used white bean paste for the filling, but you can choose red bean paste or lotus seed paste based on your preference. 2. When making the oil dough, the kneaded dough should not stick to the sides of the bowl, and it should lack elasticity, breaking as soon as it is pulled. 3. Resting the oil dough is also intended to relax the gluten, making the finished product flakier. 4. Regarding the egg yolks: if you can find cured raw duck eggs, it is best to separate the yolks yourself; if not, just buy ready-made ones online. 5. Regarding lard: buy leaf lard from the market, cut it into small pieces, and render it like you would when cooking. The rendered lard can be kept in the freezer for a year without any problem.