Quantity: 16

Water-oil skin

Medium gluten flour: medium gluten flour 1 15g, low gluten flour 35g, lard 50g, sugar 10g, salt 1g and water 60g (refer to, adjust dough hardness).

crisp

Low gluten flour: low gluten flour 120g, lard 60g.

Internal packing

Red bean paste: 320g, salted egg yolk: 16.

other

Egg yolk: 1, black sesame: appropriate amount.

Reference bakery

Temperature fluctuation: 180 degrees, about 30 minutes.

Steps:

Water and oil skin:

Reference quantity: 16 tablets (about 15g/ tablet), medium gluten powder15g, low gluten powder 35g, lard 50g, sugar 10g, salt 1g, water 60g (1.

Pour 1.2/3 water and other materials into the chef's machine, first stir and mix at low speed, then pour the rest of the water, then stir at medium speed without adding dry powder, and finally knead at high speed into soft dough (the glove film used for reinforcement does not need to be kneaded).

2. Knead the dough into long strips and evenly cut into 16 portions. Round the cut dough (from both ends to the bottom until the surface becomes smooth and round).

3. Cover with plastic wrap or wet cloth after setting, and relax for 15 minutes.

Crispy:

Reference quantity 16 pieces (about 10g/ piece), low-gluten flour 120g, and lard 60g.

1. Add lard to low-gluten flour, stir and mix with scraper, knead into dough by hand, and soften lard by hand temperature for easy mixing.

2. Finally, smooth dough is obtained, which is too soft to be refrigerated. Divide the pastry into 16 equal parts.

3. Knead the pastry into a ball with your palm. After the cake is ready, you don't need to relax, you can use it directly.

4. Take a water-oil dough, flatten it, put a pastry on it, and wrap it.

5. The oil-in-water package can be rolled for the first time after it is crisp. After flattening, both ends can be rolled into oval sheets, then rolled from bottom to top, covered with plastic wrap or wet cloth, and relaxed 15min.

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Stuffing:

1. Divide the bean paste into 20g/ serving. Reference number 16

2. Squeeze the bean paste and wrap it in a salted egg yolk. You can use raw salted duck egg yolk directly without baking salted egg yolk in advance. Baking salted egg yolk before filling can reduce the baking time of the final product, but it will lose the oil and flavor of egg yolk. I feel that the yolk is very strong and can be cooked. )

3. flatten the dough that was loosened before. Roll it into a round cake-shaped dough. Put the smooth side of the dough on the palm of your hand, put the filling in the center of the dough, wrap it and pinch it tightly. Put your mouth down. So the souffle is wrapped.

4. Spread a piece of oiled paper on the baking tray. Put the wrapped souffle dough into the baking tray.

5. Wrap the filling of the souffle, seal and relax 15 minutes. Brush the surface with egg yolk liquid, sprinkle with sesame seeds for decoration, and you can take it to bake.

Baking skills:

Preheat the oven and bake at 180℃ for about 35 minutes (you can check the baking situation in about 30 minutes).

Until the yolk on the surface is suspicious and golden yellow.

Spray white wine on the surface of egg yolk to remove fishy smell, and bake at 170℃ for 5 minutes.