raisin souffle
By VicentaLakin
The raisins are sour with the brittle of the yolk, and the fragrance of the fragrance, a kind of medium snack for the young and the old。
Recipe Recommendations
- low-gluten flour 180 grams
- butter 80 grams
- raisins 60 grams
- milk powder
- fine sugar 50 grams
- egg yolk of 3
- sweetening
- roast
- half an hour
- ordinary
Steps for raisin souffle
1
Butter cut small blocks, softening the insulated water to the point where the finger can be punctured, first with an electric omelet, then with fine sugar and powdered milk。
2
An electric egg-pumper is used to elongate and slightly light colour。
3
The egg yolk is broken up and then joined in equal parts, with an eggbeater (which is always waiting for the egg yolk and mixed evenly for the next time)。
4
Scan low-banded flour。
5
Plate flour and butter evenly by hand。
6
And pour into the raisins and mix them evenly into a single raisin。
7
WITH A CANE, THE FACE OF THE FACE IS CONDENSED TO ABOUT 1 CM THICK (THE TATTER IS EASILY SPLIT AND CAN BE FLATTENED WITH THE HAND BEFORE THE TATTERING, AND THEN SORTED BY PRESSING)。
8
And cut into small rectangles with a knife。
9
Placing it in an oven and brushing it on the surface with a dispersed yolk (if the grill is an ordinary dish, it is recommended that a layer of tin paper be placed)。
10
The oven is 180 degrees warm for 10 minutes, baked for about 15 minutes, until the surface is yellow。raisin souffle Make Tips
1. To make cookies crispy, creaming the butter is crucial. The softened butter must not melt into a liquid state, otherwise it cannot be creamed. If it does melt into liquid, don't worry; put it back in the refrigerator and wait until it returns to a soft consistency before taking it out to use.
2. This recipe uses only egg yolks. The leftover egg whites can be used to make egg white cookies, meringue crisps, coconut macaroons, angel food cake, etc.