Bean souffle

1

Making souffles: mixed with low-banded powder and small slices of frozen white oil, in groups of hands, 20 minutes of static face

2

Producing oily skins: The egg fluid is painted on the surface while it's a little baked, and the rest falls in the basin. The flour, and room temperature softened white oil, sugar mixed. Then you add a small amount of hot water to it, and you mix it with chopsticks and rub it in a smooth face

3

Soccer: split the loose tarp (blank) and socket (blank) by kitchen scales, 18 grams and 12 grams

4

Take a tarp, both thumbs, and the rest of the fingers are outside, squeezing around, forming a mid-deep tortilla, putting the souffle in the middle

5

Wrap it up like a bag, shut it down

6

Scratch the strip with both hands and carefully with the stick. You have to keep it even so that you don't break your skin

7

Roll from one end to roll

8

This is how all the noodles are handled

9

It's called salty yogurt and soy or lint, because each egg yolk size is different

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We'll wrap it up in a group

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The good rolls flatten, the good rolls flat

12

Scroll it in a roll and cover the membranes for 10 minutes. At the same time, the preheat oven is 180 degrees

13

Put the good rolls in the middle with your hands up and push them in the middle

14

Both thumbs inside, the rest of the fingers on the outside, squeezing, squeezing a dent in the face, putting the salty yolk ball on top

15

With the right thumbs, the circle formed by the left hand tiger's mouth is spinning and crushing the skin. Seal mouth

16

Close your mouth and place it down in a grill with oil paper or silica pads. Move

17

In the middle of the oven, up and down, 180 degrees, about 30 minutes. It's about 7 or 8 minutes

18

It's just a cold box

1. If you do not have shortening (lard), you can substitute it with an equal amount of butter, which also yields excellent flaky results. 2. When rolling into a strip and folding it into a roll, apply even pressure. Do not let the shortening filling break through the dough wrapper, otherwise they will mix together and the layers will not be distinct. 3. Each finished product weighs approximately 65 grams, consisting of 18 grams of dough wrapper, 12 grams of shortening filling, and 30 grams of salted egg yolk with red bean paste or lotus seed paste filling, plus egg wash and a few sesame seeds for the surface. This quantity yields over 20 pieces. 4. I used vacuum-packed egg yolks (20 per bag); there is no need to bake them separately in advance, they can be used directly.