Raisin soufflé

Overview

This recipe is based on Junzhi's grape soufflé, except that the raisins are replaced with dried raisins, and the amount of sugar is reduced by 10g, but it does not affect the taste. After it is completely cooled, it is full of milky aroma, crispy and delicious, and the operation is simple. Friends who like it can give it a try. I don’t know why Junzhi baked it so beautifully. My raisins were completely bursting and stood up during the baking process. I will try with less raisins next time. This is the first time I am posting a recipe. I hope everyone can criticize and share with you.

Tags

• baking
• cookies
• butter
• egg yolk
• grapes
• low gluten flour
• milk powder
• white sugar

Ingredients

Steps

1. 1 Because the eggs are relatively small, four egg yolks are used. If the eggs are larger, three will be enough.

2. 2 Soften the butter, add sugar and milk powder, and beat with a whisk until the color becomes slightly lighter.

3. 3 Add the egg yolks in portions, each time until the egg yolks and butter are completely even, then continue adding until the butter becomes puffy.

4. 4 Sift in flour.

5. 5 Mix the butter and flour with your hands and press evenly.

6. 6 Add the dried raisins, stir and press evenly, place on the board and use a rolling pin to roll until it is about one centimeter thick.

7. 7 Cut into even mahjong-sized pieces. Reshape the four sides of the first cut and cut again. Don’t waste the rest. Simply shape it with your hands and brush the surface with egg wash.

8. 8 Place in preheated oven, 180°C, for 15 minutes.