Cream of grapes

1

raisins dry cleaning, asphalt dry moisture, cut-off。

2

Take one egg yolk, break up the spare。

3

Low-banded flour sifting, backup。

4

Butter slices, when room temperature is dissolved, are evenly mixed with an egg-beater, with sugar powder, a little salt (just a little bit) and evenly。

5

Split the yolk down, add a little bit to the butter and continue to mix it evenly with an eggbeater。

6

Put low-banded flour in mixed butter. Don't mix it with an eggbeater

7

Continue to cut down the raisins, with razors, and mix with low powder butter, evenly。

8

When it's modulated, it's grown, it's grown, it's grown, it's smug, it's made of soccer。

9

Load the dish, leave a gap between the souffle balls。

10

The ovens are 170 degrees, medium, upper and lower fire heating, depending on the size of the souffle ball, and the above materials, if divided into 20 or so, would be about 20 minutes, if the fire was shut down, if the remaining temperature was 10 minutes, and if more balls were split, if the extent of the baking was looked at in five minutes and the fire was shut down in due course, so as not to bake。

11

The fragrance of a souffle ball is out of the oven. It's a little big, it's good, it's soft, it's sour, it's good for old kids。

1. Drain the water after washing the raisins, and be sure to cut them into grains to allow the sweetness of the raisins to fully exude.
2. Pour in the butter with low flour and raisins. Do not stir with an egg beater. Use a spatula to stir evenly.
3. The smaller the crispy balls are, the more attention should be paid to observing the degree of baking in a timely manner when baking to avoid burning.
4. If you want to adjust the hardness of the crispy ball, you can appropriately increase or decrease the amount of butter used.
5. Use of salt: Just use a toothpick to pick a little bit, not too much.
6. When storing biscuits, pay attention to using sealed bags or cans to avoid moisture.