Happy Mid-Autumn Festival!
Difficulty: Scoop (Advanced)
Duration: more than 1 hour
<h2>Ingredients</h2>
Water oil skin: ordinary flour 250g
Corn oil 80g
Sugar 35g
Water 120g
Puff pastry dough: 250g of low gluten flour
Corn oil 125g
Cream filling: 3 eggs
Milk 500g
Unsalted butter 50g
Low gluten flour 50g
Sugar 100g
Milk powder 50g
<h2>Accessories</h2>
Golden cheese powder (for water and oil skin) 20g
<h2>Preparation steps for the golden soufflé in the vegetarian oil version</h2>
1. Make milk yellow filling: milk 100g + 3 eggs beaten well + low gluten flour 50g + milk powder 50g mixed into batter for later
2. Milk 400g + sugar 100g + unsalted butter 50g heat over low heat until the sugar and butter melt, away from the heat.
3. Add the custard batter you just stirred to the butter milk liquid and stir it into a thinner batter with some particles at first stirring.
4. Heat the batter again over low heat, stir while heating, and finally fry into a non-flowing paste to form a cream filling, let it cool and refrigerate for later.
5. Make the crust: ordinary flour 250g + sugar 35g + corn oil 80g + water 120g + gold cheese powder 20g kneaded into a dough, covered with plastic wrap and let stand for 30 minutes. Let the dough stand and knead thoroughly until the surface of the dough is smooth, cover with plastic wrap and set aside. If the surface of the dough is not smooth, let stand for another 30 minutes before kneading.
6. To make puff pastry dough: 250g of low gluten flour + 125g of corn oil to knead into puff pastry. Roll the water and oil dough into a thick round dough, wrap the puff pastry dough in, roll it flat into a large, thinner round dough, roll it up from one side into a long strip of dough, cover it with plastic wrap and let it stand for 15 minutes. The standing roll is rolled out again into a large round dough, rolled up from one side into a long strip of dough, covered with plastic wrap and left for 15 minutes.
7. Divide the roll into small pieces, roll out into small round dough skins and wrap them in an appropriate amount of cream filling, and place them down in a baking dish with oiled paper at the closing point. Heat the oven at 165 degrees, preheat for 15 minutes, and bake in the middle of the oven for 35 minutes.
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