375g of medium gluten flour, unsalted cream 100g, warm water 175ml, 25g of sugar powder, 3.75g of salt, 65g of unsalted cream, one raw egg yolk, a little milk, 30 salted egg yolks, a little rice wine and 940 red bean paste.

working methods

Thaw the salted egg yolk and soak it in rice wine for 20 minutes to remove the fishy smell. Preheat the oven to 150 degrees. After the egg yolk is soaked, put it in the preheated oven and bake for 20 minutes. Bake and cool for later use.

Mix red bean paste and red bean paste evenly (you can also use all red bean paste) and divide it into 30 parts on average. One serving is about 30 grams.

Wrap the egg yolk in the bean paste and circle it, with the egg yolk facing down.

"Oil crust" put the medium-gluten flour, powdered sugar, salt, warm water and unsalted cream (softened at room temperature) into a mixing basin and mix well until the dough becomes soft, smooth and non-sticky. Then cover with plastic wrap and let the dough wake for 30 minutes.

"Crispy" Mix the low-gluten flour and unsalted cream evenly in another basin. If it is too dry, you can add some cream or grape seed oil. Kneading and mixing time should not be too long.

Divide the pastry and oil crust into 30 equal parts. Pay attention to cover it with plastic bags or plastic wrap after sorting, otherwise it will dry thoroughly. Then wrap the pastry in the oil skin separately and wrap it in the middle like a steamed stuffed bun. Wrap all the dough into balls and set aside. (Cover with plastic bag or plastic wrap first)

Open the small dough ball (already wrapped in crispy skin) up and down, the stick will grow into a strip, and then roll it up by hand from bottom to top. Then put the rolled dough vertically, open it up and down, roll it into thin strips and roll it up by hand from bottom to top. Roll out the dough one by one for later use. (Covered with plastic bags or plastic wrap)

Adjust the oven to 180 degrees and start preheating. Lay the dough roll flat on the table (not perpendicular to the table). The rod-shaped dough is bigger than the dumpling skin, but thinner than the periphery of the dumpling skin. Wrap the bean paste with egg yolk wrapped in the dough. Hold the surfaces and sides tightly. Put them on the baking tray one by one, keep a certain distance from each other, and cover them with plastic bags or plastic wrap to prevent them from drying out.

Spread the egg yolk liquid (raw egg yolk+milk) on the souffle on the baking tray. The first layer should be coated with whole eggs. After the second layer is coated, sprinkle some black sesame seeds in the center of the souffle before the egg liquid is dry.

Put the whole plate of souffle into the preheated oven and bake at 180℃ for 20-25 minutes. When baking, pay attention to whether the souffle will be baked too dark. If you want the finished product to be crisp, you can turn it off when the oven time is up, but you should bake the souffle in the oven for 3 minutes before taking it out.