Grape soufflé
By VicentaLakin
The soufflé is a very common cookie, with sweet raisin sour, especially for children. It's still King's formula here, slightly altered, mainly to reduce the amount of sugar. The total weight has also increased。
Recipe Recommendations
- low-gluten flour
- egg yolk one
- milk powder 17 grams
- unsalted butter 110 grams
- fine sugar 75 grams
- raisins 80 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Grape soufflé
1
Separate five yolks. Butter soften early, raisins soft early
2
Full softened butter with fine sugar, evenly mixed manually, and then the egg-beater gets lighter and bigger
3
One by one, one by one, one by one, one by one, one by one, one by one
4
Butter is thick and loose
5
I've been with sifted low powder, evenly mixed with a razor
6
The raisins that were added to the dry moisture, were smoothed slightly with a razor and then fell on the board, and then squished slightly into the face
7
Put the mask on it
8
It's about a centimetre thick rectangular face
9
Cut to small rectangular
10
It's moved into an oven with tin or oil paper, with a surface brushed with yolk, a 180°C preheat on the oven, a 180°C pre-heat on the middle floor and a 15 minute boiler on the upper and lower shelf, and a completely cold seal to keep
11
DoneGrape soufflé Make Tips
1. Covering with plastic wrap in Step 7 is to ensure the dough rolls out smoothly and does not stick to the rolling pin.
2. When trimming the rectangular dough sheet, the cut-off edges can be kneaded together and rolled out again for use.
3. The raisins should be thoroughly drained; it is best to pat them dry with paper towels so they do not affect the moisture level of the dough.
4. Baking time depends on the specific situation; it is ready when the surface is golden brown.