The way tea and souffle is done

1

Prepare the materials

2

640 grams of soy sauce, divided into 16, 40 grams each

3

Put the salted yolk in the middle of the oven 150 degrees and bake it for seven minutes

4

And then we'll wrap the ready bean soybean in half-cooked salted egg yellow

5

First the oil skin: the barbed flour is sifted with sugar, then the pork graft is even, and then the water is added to it, and the noodles are swiped. I'll make a tarp. I'll put the pig oil in the powder

6

We'll split the tarp into eight groups

7

And wrap the oil in the soccer

8

First time

9

Roll up the noodles and do a second round

10

Fifteen minutes still

11

We'll split the already good pasta into two and 16

12

Then we'll turn it into a circle

13

Pack in the ready bean soybean ointment

14

Put it in the oven, 180 degrees, 20-25 minutes

15

You can eat when you're cold

1. Chinese flaky pastries are mostly made with lard, which provides excellent flaking and a rich aroma. If lard is unavailable, butter can be used as a substitute. If you prefer not to use butter either, vegetable oil can be used in equal amounts. However, the flaking effect is best with lard, followed by butter, and least effective with vegetable oil. 2. Su Bing is a type of Chinese pastry; in traditional recipes, regular all-purpose flour is sufficient, but low-gluten flour can be used if a softer texture is desired. 3. Wash the salted egg yolks, place them on a baking tray, sprinkle with a little alcohol, bake at 150 degrees for 7 minutes, and let cool for later use. 4. When making the water dough, add water gradually depending on the moisture of the flour; do not add it all at once. 5. During baking, since the surface of the pastry browns easily, causing the green color to turn yellow, you can cover it with aluminum foil after baking for 10 minutes to preserve the original matcha green. 6. I am using the PE5386 oven; please adjust the temperature appropriately when using ovens from other brands.