Today's sharing is the two afternoon tea dim sum that baking Xiaobai can also get started, super simple, don't say that you can't learn it
Raisin soufflé
Coconut triangle puff pastry
01 Coconut Triangle Puff pastry
Preparation of ingredients
Butter 60g White sugar 30g Salt 1g Egg 1 minced coconut 50g
Low gluten flour 60g baking powder 1.5g milk powder 15g
1. The softened butter is whisked together with white sugar and salt to form a feather
2. Then add the whole egg mixture and beat well
3. Mix low powder baking powder milk powder with sieving and mix well
4. Finally, add 50 grams of minced coconut and mix well to form a ball
5. Arrange into triangles on oil paper and put in the refrigerator to freeze for half an hour
6. After freezing, remove and cut into 1cm thick slices
7. Dip one side of the shortbread in the coconut and place on a baking sheet
8. Bake at 175 degrees Celsius in the preheated oven for about 16 minutes
The coconut is fragrant and crispy until it drops the dregs
02 raisin soufflé
Butter 100g Low Gluten Powder 200g Powdered Sugar 30g Milk Powder 10g
Egg yolks 3 Raisins 50g
1. The butter softens at room temperature and whisks to a slightly white and fluffy state
2. Add milk powder and powdered sugar and beat well with an egg beater
3. Add the yolks in three installments. Stir well each time and add the next time
4. Sift in low gluten flour
5. Stir with a tamper into granules and add raisins
6. Knead the dough by hand and divide it evenly into small doughs of 15g
7. Place on a baking sheet and brush the surface with the egg yolk liquid that was reserved before
8. Bake at 170 degrees in the preheated oven for 20 minutes
Remove and place on the drying net to cool thoroughly, melt in the mouth, sweet and crispy
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