Blueberry Soufflé

Overview

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Tags

• baking
• children
• afternoon tea
• butter
• dried blueberries
• egg liquid
• egg yolk
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 After the butter melts at room temperature, add sugar and beat until fluffy (it will turn white in color and increase in volume after whipping) and melt the sugar. Add another 10g of milk and continue beating until the butter and milk are evenly mixed.

   

2. 2 In the first step, add the egg yolks one at a time and stir until the egg yolks and butter are evenly combined.

   

3. 3 In the second step, add sifted flour

   

4. 4 Mix the butter and flour in step 3 evenly with your hands, knead into a dough, and add dried blueberries.

   

5. 5 Use a rolling pin to roll out the mixed dry blueberry dough into a sheet about 5-8 mm thick.

   

6. 6 Use a knife to cut into evenly sized squares, brush the surface with egg wash, preheat the oven to 175 degrees, and bake for 15-20 minutes