raisin souffle
By VicentaLakin
THIS RAISIN SOUFFLÉ, WHICH HAS BEEN MADE SO EASILY, IS ONE OF MY HUSBAND'S FAVORITE COOKIES, NONE. HE SAID THAT HE HAD HIS FAVORITE RAISINS AND THAT EATING DOWN HIS THROAT WOULD NOT STICK LIKE ANY OTHER BISCUIT. THOSE TWO POINTS ALONE WERE HIS FAVORITES, AND WHEN HE WAS COOL, I SEALED THEM AND HE DRANK SOY OR WAS HUNGRY EVERY DAY. HA HA. MAKE LOVE COOKIES FOR LOVED ONES, AND BE HAPPY. THE BAKE IS A SWEET PIT, REALLY。
Recipe Recommendations
- low powder 195 grams
- milk powder 15 grams
- egg yolk of 3
- butter 80 grams
- fine sugar 55 grams
- raisins 90 grams
- milk fragrance
- baking
- ten minutes
- simple
Steps for raisin souffle
1
Prepare all the raw materials。
2
Softened butter with powdered milk and fine sugar。
3
And with an eggbeater, it's pangy, and it's light。
4
Add an egg yolk first, to flatten to full solution。
5
Add a second yolk. The same level to soluble, then add a third。
6
Three yolk melted and sifted into low powder。
7
Put one-time gloves on and mix flour and butter。
8
Join the raisins, mix。
9
Scratch the noodles。
10
Put the noodles on the board, flatten them with your hand, then squish them with a cane, which is about 1 cm thick。
11
Cardiac styling, so that the remaining edges can be re-integrated again until it's all finished。
12
Put oilpaper on the grill and move heart-shaped noodles to the grill。
13
A layer of yolk on the surface。
14
The oven is preheated at 150 degrees, up and down, in the middle, for approximately 17 minutes. (Observe, adjust to individual oven temperatures