raisin souffle
By VicentaLakin
It's a little bit of a turd because of the yolk. Butter and milk powder give it a very cosy taste, and with raisins, it's a wonderful cookie and a beautiful color。
Recipe Recommendations
- low-gluten flour
- whole milk powder 6G
- butter 40g
- egg yolk of 2
- fine sugar 35g
- raisins 35g
- egg yolk liquid a little
- sweetening
- roast
- half an hour
- simple
Steps for raisin souffle
1
Prepare the food you need。
2
Cut the raisins。
3
Softened butter with fine sugar and full milk powder。
4
Butter is distributed with an egg-beater until the size is loose and the colour is slightly lighter。
5
The egg yolk was added three times, and it was evenly strung with an eggbeater。
6
Each time, the full mixture of yolk and butter is evenly added to the next lotion。
7
Scan low-banded flour。
8
Scratch it evenly, dry powder。
9
Join the raisins to shred。
10
Keep flipping evenly。
11
The noodles were flattened on the board and stung with a cane to about 0.8 centimetres thick。
12
Cut into small rectangular blocks。
13
In turn, put it in a non-glaze。
14
In the middle of the preheated oven, up and down, 175 degrees and 15 minutes until the surface is yellow。
15
Brushed on the top of the soufflé with a brush。
16
Only when the stove is cool。
17
The fragrance of the eggs and the smell of the milk are all over the house。
18
It's a great afternoon
19
I can't finish the seal。
20
Like friends to do it。raisin souffle Make Tips
1. When changing the growth square, the extra chips cut off can be used again. 2. This cookie only uses yolk, and the remaining proteins can make protein pretzels, protein coconut balls, protein sugar, double-skin milk, etc. 3 and the raisins can also be not shredded and used in their entirety. The raisins can also be replaced with cranberry, honey beans, etc。