Making your own souffle tutorial

It's not difficult to make your own souffle. Well-organized, well-organized Share these practices and learn to make them for your family.

My family likes my souffle. Thick and crisp, salty and sweet. Follow it.

Some time ago, my daughter said, "Mom, I really want to eat souffle." Souffle is such a kind of food, which is often remembered by family members and is a snack to be cooked every once in a while.

I used to feel that I couldn't make Chinese snacks well, and it was difficult for snacks like souffle to be structured and crisp to the extent of slag. I first tried to make souffle five years ago because of my daughter's words: "I really want to eat souffle, which is much more delicious than moon cakes." So, I got up the courage to make souffle.

Making souffle for the first time. I don't understand how to make souffles at a clear level. I just follow the recipe step by step. Later, my daughter wanted to eat souffle again and again. I think it is necessary for me to know how to make souffles. I no longer find it difficult to make souffles.

Let's share the detailed method of souffle.

Egg yolk puffs

The ingredients of oil skin are gluten 300g, lard 100g, sugar 30g and water 135g.

The crispy ingredients are 240 grams of gluten and 120 grams of lard.

500 grams of red bean paste and 27 salted egg yolks.

These ingredients made 27 souffles.

working methods

Step 1: Take out the salted egg yolk, clean the egg white of the salted duck egg and rinse it with clear water. If you are worried about the fishy smell of salted egg yolk, you can put the salted egg yolk on the baking tray, spray high-altitude liquor, and bake in the oven 160 degrees for 5 minutes. Special attention should be paid here not to bake salted egg yolk out of oil. If the salted egg yolk is baked without oil, it will affect the taste of the souffle.

Step 2: Divide 500 grams of red bean paste into 27 portions, each portion is about 65,438+08 grams, round and flatten the red bean paste, wrap it with salted egg yolk, and then round the red bean paste with salted egg yolk.

Step 3: After processing the stuffing of the pastry, knead all the ingredients of the pastry into dough. It is necessary to check whether the dough can be drawn into a film, mainly because the dough has a certain ductility after being wrapped in pastry and is not easy to break. Cover the kneaded dough with plastic wrap and let it relax at room temperature for 30 minutes to make the dough soft and easy to handle.

Step 4: Mix the medium gluten flour and pork written in the dough evenly, and knead the dough into a ball for use.

Step 5: Divide the oil skin and oil crisp into 27 parts on average, and wrap the oil crisp and oil skin with plastic wrap to prevent the surface from drying out.

Step 6: Put the pastry into each oil bag and tighten the seal to avoid exposing the pastry when kneading the dough and affecting the level of the souffle.

Step 7: Press the dough with your palm, roll it up once from the middle and down once with a rolling pin. Be careful not to roll back and forth hard here, because the dough will leak out if you roll too many times.

Step 8, turn the rolled dough upside down and roll it into a cylinder from top to bottom. Cover the rolled dough with plastic wrap and relax for about 20 minutes.

Step 9: after the dough is relaxed, flatten it, roll it up again from the middle, roll it down again, turn it over and roll it into a tube, and relax for another 20 minutes.

Step 10: flatten the loosened dough from the middle by hand, fold the two ends in half to the middle, roll the dough into a circle, wrap it in the prepared stuffing, and tighten the seal. Sprinkle egg yolk liquid on the surface of the prepared souffle. If the color is dark, brush a layer of egg yolk liquid to dry and brush it again, and then sprinkle black sesame seeds on the surface of the souffle. Special attention should be paid to tight sealing here, otherwise the souffle will crack during baking.

Step 1 1 oven preheating 180 degrees, put the souffle in the middle layer of the oven and bake for 30 minutes. The baking time and temperature should be adjusted according to the actual situation.

The souffle baked in step 12 should be cooled before tasting, otherwise it is easy to burn your mouth. If you make a lot of souffles at a time, you can put them in the refrigerator for freezing. When you want to eat souffle, bake it. Souffles taste better when they are hot.

If you give the prepared souffle to friends and relatives, it can be wrapped more beautifully.

My family likes souffles very much. Here is a very detailed method, you can try it.