Many netizens especially like to eat souffles, but souffles sold in the market are not only expensive, but also not necessarily delicious. So netizens can try to make souffles in their own homes. Actually, the steps of making souffle are very simple. As long as you have the right tools at home, you can try to make them yourself. To make souffle, you must first mix flour, but this is not a common sense of mixing flour. The skin of water should be alive. First, put a small piece of lard in the basin, then add some powdered sugar and mix well. Then, sift the flour, put it into a basin, and pour in a proper amount of water to make dough.

Layering Try not to choose bread machine and flour, because the dough you knead can be layered. After the water-oil skin is made, we will start making cakes, that is, directly mix flour with lard, then knead it into a ball and put it in the refrigerator to sober up. The main purpose of this step is to soak the salted egg yolk in the old mother wine, and then bake it in the oven for about 10 minutes. Divide the freshly made water, oil skin and pastry into the same equal parts for later use.

Wrap the egg yolk, press the oil skin into thin slices, then wrap the cake outside and cover it with plastic wrap. Then take out the baked egg yolk and wrap it with a thin layer of bean paste. The bean paste should be just wrapped and the yolk should be put away. Roll the water-oil skin and cakes into an oval shape with a rolling pin, then roll them into a cylinder shape, and then press a depression in the middle of the dough with your fingers to wrap the bean paste and salted egg yolk.

After the baked souffle is completely wrapped, it can be put into the baking tray of the oven as a whole. Watch your mouth at this time, and be sure to face down. Brush the souffle in the middle of the night and sprinkle some sesame seeds on it You can add black sesame and white sesame according to your own preferences. After the souffle is put into the oven, the oven is heated to 170 degrees and baked for about 25 minutes. When the skin of the souffle is golden, the souffle will be ready, and the souffle made by yourself will give you a great sense of accomplishment.