Is it difficult to make souffles? What are the skills for making souffles?

As we all know, the souffle is crispy and rich in fillings, including a whole salted egg yolk and other ingredients. It tastes good and is very popular with people. Many people often eat souffles. Some people want to make souffles at home, so is it difficult to make souffles? Let's take a closer look!

Is it difficult to make souffles? The method of making souffle is complicated and difficult to make.

1, materials must be selected, and attention must be paid. The crispy lard must be cooked by yourself, and the bean paste stuffing must be cooked by yourself. Salted egg yolk should also be raw salted duck eggs, not vacuum-packed salted egg yolk.

In fact, it takes a lot of time and manpower to open cakes. Every time you open it, you need to let it rest and relax. How many times do you need to open the small package to open the pastry?

Souffle is actually a Soviet-style moon cake. It started a few years ago, and it's still hot. During the Mid-Autumn Festival, Yuntui and Cantonese-style moon cakes form a dominant situation, which is inseparable from its taste! Layered pastry structure, wrapped in red bean paste layer by layer, centered on greasy salted egg yolk, with rosy color and fragrant smell. Crispy with soft, sweet with salty, oily egg yolk makes up for the dryness of the skin, and the salty taste of egg yolk also blends the greasy feeling of the whole egg yolk crisp. And now the stuffing is more and more developed. For example, the addition of hemp potato suddenly adds a layer of glutinous taste, or the filling is not limited to red bean paste: there can also be lotus seed paste, purple potato and so on.

Reference weight of souffle: 10.

Composition:

Water-oil skin: medium powder: 140g, lard: 50g, water: 53-58g；; ;

Crispy: low flour: 100g, lard: 50g；;

Stuffing: red bean paste stuffing: 180g, salted egg yolk: 10;

Surface decoration: egg yolk liquid, black sesame.

Baking time: middle layer 180 degrees, about 30 minutes, and the surface color is light gold.

Preparation: Lard is softened at room temperature in advance.

Production steps:

1, water and oil leather are mixed, and water should be added slowly. Depending on the water absorption of flour, knead until it is as soft as an earlobe, cover it with plastic wrap and relax for half an hour. (You can use the chef's machine)

2. Mix the pastry materials, knead them into pastry dough with the temperature of your palm, and cover them with plastic wrap to relax.

3. In the meantime, take salted duck egg yolk, wash it slightly, spray white wine on the surface, and bake it at 180℃ for 5 minutes to half-cooked, without losing oil. Spray white wine immediately after baking and let it cool slightly.

5. Divide the bean paste into 18g, wrap a salted egg yolk and cover it with plastic wrap to prevent it from drying.

6. Water-oil skin and cakes are divided into 10 portions respectively.

7. Take a loose oil-water skin, rub it round, flatten it, wrap it in a face bag and close it. Put them in order.

8. Roll it into an ellipse in turn, and then roll it up from top to bottom to form a cow tongue. Cover with plastic wrap and wake for 15 minutes.

9. Roll again according to step 8, and wake up for 15 minutes.

10, press from the middle of the roll with your thumb, then roll it into a disc of appropriate size, wrap it with stuffing and close it.

1 1. Brush the surface with egg yolk liquid, sprinkle with sesame seeds, and bake in a preheated oven at 180℃ for 30 minutes, and the surface will be golden.

What are the skills for making souffles? 1. As you can see, there are several key steps in making souffle: water-oil crust (kneading dough by hand or machine), making souffle, making small packets of souffle (water-oil-wrapped souffle), rolling twice, filling and baking, including standing and proofing, which takes a long time and the steps are more complicated. The so-called delicious is worth looking forward to, that's what I mean. Anyway, my family and friends like my souffle very much, because good materials and time are spent, so it must be delicious!

2. It is not recommended to reduce the proofing time. After standing, the gluten will "relax", and then the dough will "submit", which is easier to operate and not easy to mix and expose. The dough is more malleable, and the finished product tastes more crisp and delicious.

3. The filling part can also be filled with purple potato. Purple potato powder can partially replace the flour in oil skin and pastry, and the value of purple potato pastry is also quite high!

4. Knead the dough and often make pasta. If the amount is relatively large, we girls are still weak. Suggest joining the chef machine and bread machine to help you. If you do it occasionally, it is also good to do it by hand. You can control the state of dough by hand more accurately and practice your hands.

Why is souffle 1? Material cost? Let me simply calculate the material cost with you: salted egg yolk is about 2.3-2.5, pastry cost is about 1 yuan, plus stuffing: finished red bean paste is about 1.5, so the material cost has reached 5 yuan. (If you make the bean paste yourself, the cost will be higher.)

2. Labor costs are not artificial utilities, only material costs are hooligans. According to the gross profit of 60%, an souffle should be sold at least 13 yuan, which is a little profit to recover the cost. If it's for Mid-Autumn Festival, plus beautiful packaging, I think it's not too expensive.