How to make souffle? When you bite the souffle, the dregs will fall off. It's so delicious, much more delicious than what you bought.

How to make souffle? When you bite the souffle, the dregs will fall off. It's so delicious, much more delicious than what you bought. Everyone knows that the souffle in the dessert shop is too expensive, 10 yuan each, and it still hurts a little when you buy it back. Learn to cook by yourself, which is both cost-effective and delicious. Crispy and slag-dropping, mom said it was delicious after eating. This souffle is my mother's favorite. Since I cooked it for my mother, my mother likes the taste very much. It's crisp and delicious. The most detailed secret recipe is here. You just have to look carefully and go home and do it. It's really an unsuccessful snack. Today, I would like to share with you the specific practice of this souffle, which can be cooked for family members at ordinary times and Mid-Autumn Festival. Very delicious.

Commonly used raw materials: water-oil skin: 240 grams of gluten flour, 60 grams of lard, 40 grams of sugar, warm water 100 grams. Shortbread: low-gluten flour 140g, lard 80g. Stuffing: Red bean stuffing and duck egg yolk. Practice process:

In the first step, you need to mix two kinds of dough, one is water-oil dough and the other is pastry. Everyone directly adds cold water and lard to the wheat flour to synthesize dough and knead it evenly. Let stand for a while and knead well.

Step 2, add lard to wheat flour and knead it evenly to synthesize crisp dough. After the two kinds of dough are mixed, they can be used as fillings.

Step 3: break raw salted duck eggs to attract yolk, coat them with pure gra2min wine to remove fishy smell, bake them in an electric oven at 200 degrees for 2 minutes, take them out for refrigeration, flatten the red bean stuffing and put them in preserved eggs.

Step 4, gradually close the edge, rub your hands into a ball and fill it. When making stuffing, wear disposable gloves to avoid hand contact. No disposable gloves will get your hands dirty.

Step 5, cut the water-oil dough and the crispy dough into paste, flatten the dough with water and oil, put the crispy dough in, and roll the edge into a ball.

Step six, flatten it, roll it into a bull's tongue with a rolling pin and fold it. If this is repeated twice, the cake will have many layers.

Step 7, flatten or flatten the rolled thousand-layer pastry, add bean paste and egg yolk, and wrap the edge tightly, and an egg yolk embryo is finished.

Step 8: Brush the egg yolk on the egg yolk cake, decorate it with black sesame powder, heat it 5min an electric oven at 200 degrees for 5 minutes, and bake it at 180 degrees for 25 minutes, and declare it completely cool.

The souffle made in the ninth step is particularly delicious, and the residue will fall off when you take a bite. The detailed secret recipe is in the text. If you want to learn, you can make delicious souffles.