High gluten flour 270g fine sugar 36g low gluten flour 2 16g butter 200g water 1 10g salt 1g red bean paste 550g yellow 1 1 egg yolk liquid with proper amount of black sesame seeds.

The step of salted egg souffle,

The first step, the process of egg yolk, is to put duck egg yolk into a big bowl, drop a few drops of white wine to remove the fishy smell, so that the taste of egg yolk is richer and less monotonous, then preheat it in an oven at 180℃ for 5 minutes, put it in the oven, bake it at the same temperature for 5 minutes, and turn off the oven. Take out the bean paste and wrap the yolk into a ball. Do it.

The second step is peeling, that is, mixing the high-gluten flour and fine sugar evenly, and adding softened butter; Friction by hand or cutting with a scraper, mixing powder and oil into crumbs; Slowly add water and knead into a smooth dough. Put it in a fresh-keeping bag and let it stand for 30 minutes.

Making semi-finished products:

1) Take a bread roll, seal it and press it from the middle with your thumb;

2) the periphery is tightened to the middle to form a ball;

3) Crush the ball, roll it into a circle, and add the stuffing.

Thirdly, molding and baking:

1) Tighten the mouth, make it slightly spherical, and put it into a baking tray paved with non-stick tarpaulin in advance;

2) oven preheating 190 degrees; Brush egg yolk liquid on the surface (twice) and sprinkle with proper amount of black sesame seeds;

3) Move the baking tray into the middle layer of the oven, adjust the temperature to 180 degrees, bake for 35 minutes, and then stew for 10 minutes.

Tips:

Wearing gloves is difficult to operate, so be sure to wash your hands carefully before making;

Bean paste and salted egg yolk are made by ourselves. Production of red bean paste: Cook red beans and water in an electric pressure cooker according to the ratio of 4: 9, then add brown sugar while it is hot and mix well. After the salted duck eggs are cooked, remove the protein and serve, leaving half of the yolk. If you like salted egg yolk, you can also wrap it whole.

Before baking, the surface of the semi-finished product should be brushed with egg yolk twice, so that the color of the finished product will look good and brush as evenly as possible.

First, when making the oil skin, the dough should be moderate in hardness and knead evenly until the surface is smooth. Second, pay attention to cover with plastic wrap to prevent dry skin.