Rum grape soufflé
By VicentaLakin
Rum, which is sugar from sugar cane, is fermented and distilled, also known as rum, rum or rum. Origin in Cuba is sweet and fragrance. The dried fruit which is soaked with it contains a slight taste of wine, which is baked, which is flaunted, and which eats of wine without alcohol, and which is well combined with sweetness。
Recipe Recommendations
- low-gluten flour 195g
- egg yolk half a
- milk powder 15g
- butter 80g
- raisins 60g
- fine sugar 40g
- rum appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Rum grape soufflé
1
The butter is softened with fine sugar and powdered milk, which is distributed with an electric omelet until the size is loose and the colour is light。
2
Add three yolks in turn, each one to be smoothed with an egg batterer and the next。
3
Butter is thick and loose after the blast。
4
Low-banded powder is sifted and poured into the sprayed butter, evenly mixed with hands。
5
And the raisins pour into wine, and they are evenly mixed, and a little rum shall be added to the face, and the raisins shall be rubbed in the face。
6
put the face on the board and crush the face with a stick。
7
slice the face to the unorthodox part and make it into a whole rectangular. cut into a small rectangular size of about 4 cm x 3 cm。
8
the small rectangular is placed on the grill, where it is brushed with yolk on its surface (with a little rum in the yolk). put it in a pre-heated oven, fire up and down, 180°c, 20°min, remove the oven and brush it again, turn it around, turn 130°c, 10°min, and bake it to the surface gold。
9
The rum soufflé after the stove。