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Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

Raisin soufflé is also an easy-to-use baked snack with a crisp, creamy flavor and the sweet and sour raisins. Eating a small snack that will be addictive, always can't help but bake another plate out to eat!

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

Low gluten flour 180g egg yolks 3 raisins 60g milk powder 12g butter 80g caster sugar 50g

Step1: Prepare all materials for later use.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step2: Cut the butter into small pieces, soften the warm water until your fingers can poke, stir it with an electric whisk first, and then add caster sugar and milk powder.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

Step3: Whisk with an electric whisk until the volume is swollen and the color is slightly lighter.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step4: Beat the yolks and add them in parts, beating well with a whisk (wait until the yolks and butter are completely mixed each time before adding the next time).

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step5: Sift in low gluten flour.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

Step 6: Mix the flour and butter well by hand.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step7: Pour in the raisins and stir well to form a homogeneous dough.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step8: Use a rolling pin to roll out the dough into a dough sheet about 1 cm thick (it is easy to crack when rolling, you can first press flat by hand, and then roll, while pressing while sorting).

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step9: Then use a knife to cut into small rectangles (the length and size are quantified by yourself).

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step10: Arrange and place in the baking tray and brush the surface with a layer of beaten egg yolk liquid (if the baking tray is a normal baking sheet, it is recommended to spread a layer of tin foil).

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

step11: Preheat the oven at 180 degrees for 10 minutes, Bake: Heat up and down at 180 degrees, bake for about 15 minutes, until the surface is golden brown.

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

The creamy, crispy grape soufflé is baking!

Raisin soufflé, full of milk flavor, a bite of a super crispy, can't help but bake another plate! Tips for making raisin soufflés:

1, make cookies want to be crisp, butter is very important, softening butter must not melt into a liquid, otherwise it can not be sent; if it really melts into liquid it does not matter, put it back in the refrigerator, wait for it to return to a soft state and then take it out to use.

2, this cookie only uses egg yolk, the remaining egg white can be made of protein cookies, meringue shortbread, egg white coconut balls, angel cake and so on.

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