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  1

  Prepare the ingredients and soften the butter.

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  2

  Make the filling first, mix butter and powdered sugar evenly.

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  3

  Add other ingredients, mix, and refrigerate for a while. Too soft to wrap.

• 

  4

  Spray the salted egg yolk with wine and bake in the oven at 150 degrees for about 5 minutes.

• 

  5

  Divide the black tea soufflé filling into 10 portions, wrap in salted egg yolk and freeze for a while.

• 

  6

  Knead the dough and pastry into a ball and let it rest for 30 minutes.

• 

  7

  Divide into 10 parts.

• 

  8

  Wrap the dough with pastry and tighten the seal.

• 

  9

  Roll it into a shape of beef tongue, roll it up and let it rest for a while.

• 

  10

  Roll it out again, roll it up, and let it rest for a few minutes.

• 

  11

  Pinch both ends of the dough roll toward the middle.

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  12

  Roll into a round piece and wrap with soufflé filling.

• 

  13

  Place on a rimless baking pan, brush the surface with egg yolk, and sprinkle with black sesame seeds for decoration.

• 

  14

  Oven at 175 degrees, bake for about 30 minutes, remove from the mold and let cool.

Tips

Soufflé is easier to wrap after freezing.