Cranberry
By VicentaLakin
It's the same surprise that the sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, it's really the weekend that saved my "skinny" girl
Recipe Recommendations
- low-gluten flour 250g
- dried cranberries 100g
- egg yolk of 4
- butter 100g
- sugar 65g
- milk powder 20g
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cranberry
1
soften 100 g butter in advance, soften it, not melt it
2
then you add 65 g sugar, and you hit the egg with the medium-speed。
3
It's been sent to this kind of fluffy, slightly white。
4
Prepare four yolks to join them, to join them once and for once, so that they can be more stable, otherwise there will be too much more one-time, easily oily separation or you can break directly into egg fluids, and still follow the principle of a small number of times, every time they are complete, then next time。
5
Care is taken during the distribution process to scrape off the pelvis from time to time, so as to ensure more complete circulation。
6
then i sift 20 g of milk powder and 250 g of low-strength wheat powder into the bowl。
7
Scratch the powder carefully, and be careful how it works. Be careful that the powder is rolled with a razor to the point where there is no dry powder。
8
and then i pour 100 g of cranberries and mix them with the noodles, and the cranberry can be cut to shreds of small particles, and i don't have any shreds here。
9
When the mix is even, the noodles are placed in a conservatory bag and placed in a freezer for about half an hour and two hours in the summer。
10
it's taken straight out of the face with a cane, about 3-5 mm thick, and as square as possible。
11
and then you cut into the size of a small square, and if you want another shape, you can do it by all of you。
12
Put it in a non-glaze dish, with a thin brush of egg fluid, so that the soufflé will look good and taste better。
13
Send them to the preheated oven, about 180 degrees baked for 12-15 minutes, baked on the top of the souffle, a little crack。
14
The new soufflé is a little soft, and when it's cool, it's soaky, and the gold-coloured skin just seems to have increased its appetite. The combination of butter and yolk has created a sense of soothing, fragrance in the mouth, one by one, to be satisfied