Cranberry souffle
By WallaceWard
It has a taste comparable to that of milk cookies, but it is crispy and fragrant. It is suitable for pairing with coffee as afternoon tea. The aroma of the crispy and the bitterness of the coffee complement each other.
Recipe Recommendations
- low powder 130 grams
- fine sugar 50 grams
- milk powder 8 grams
- butter 50 grams
- egg yolk of 3
- dried cranberries 50 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Cranberry souffle
1
Cut butter into small pieces and leave at room temperature to soften. Soak the dried cranberries in hot water until soft. Add fine sugar to the softened butter and beat with an egg beater until the volume becomes large.
2
Reserve a little egg yolks for later use, add the remaining egg yolks to the butter in portions, and beat until the egg yolks and butter are thoroughly mixed.
3
Mix the low flour and milk powder and sift into the butter. Also add the soft cranberries to the above mixture and knead into dough.
4
Place the dough on the plate, roll it with a rolling pin into a dough sheet about 1cm thick, and shape it.
5
Cut the dough into medium-sized rectangles, transfer the rectangular dough sheet into a baking sheet, and brush the egg yolk on the dough sheet.
6
Preheat the oven to 150 degrees, bake the middle layer over high heat for about 15 minutes, until the skin turns golden yellow.Cranberry souffle Make Tips
When rolling out the dough, try to make it thicker so that it tastes better. You can also brush more egg yolk liquid, and the color of the finished product will be more beautiful.