Regardless of whether the oven is preheated or not, before baking, the surface of semi-finished products should be brushed with egg yolk liquid twice, so that the color of finished products will look good and the brush should be as uniform as possible.

Steps for making souffles:

1 take out the yolk and soak it in oil for a while, then spray wine on the surface and bake it in the oven 180℃ for 8- 10 minutes. Then wrap the egg yolk with golden skin.

2. All oily skin types are mixed, and appropriate amount of warm water can be added. First, use chopsticks to stir into balls, then rub them by hand, cover them with plastic wrap and relax for 30 minutes. Mix the crispy ingredients and stir them into balls with chopsticks. Cover with plastic wrap and relax for 20 minutes.

3. Roll it into a tongue, roll it up and relax 10 minute. (It needs to be covered with plastic wrap all the way, otherwise it will dry easily. )

4. Wrap the prepared egg yolk stuffing and push it up slowly, just like wrapping moon cakes.

5. Put in a baking tray, 180 degrees, middle layer, 30 minutes. Bake for about 5- 10 minutes, take out, brush with a layer of egg liquid and sprinkle with sesame seeds. You can stick a piece of tin foil in the last ten minutes to avoid baking the skin too deep.