Egg yolk souffle(dan huang yuan bao su )
Egg yolk souffle
Introduction:
Production steps:
Materials required:
Oil skin: low gluten flour: 200g
Lard: 60g
Sugar: 40g
Water: 100g
Pastry: low gluten flour: 120g
Filling: salted egg yolk: 12
Bean paste filling: 120g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: three quarters of an hour
Taste: salty and sweet
Chinese PinYin : Dan Huang Yuan Bao Su
Egg yolk souffle
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