Cranberry Soufflé

Overview

There is a popular grape soufflé recipe on the Internet, but no one in my family likes raisins, so I modified the recipe and used dried cranberries, which tasted equally great.

Tags

• baking
• afternoon tea
• students
• butter
• cake flour
• dried cranberries
• egg yolk
• egg yolk liquid
• milk powder
• powdered sugar

Ingredients

Steps

1. 1 Cut the butter into small pieces and soften it with warm water until it can be poked with your fingers. Stir it with an electric egg beater first

   

2. 2 Add fine sugar and milk powder and continue to beat

   

3. 3 Beat the egg yolks and add them in portions, and beat evenly with a whisk (wait until the egg yolks and butter are completely mixed each time before adding the next time)

   

4. 4 Sift in the flour and stir evenly

   

5. 5 Pour in dried cranberries and knead into a uniform dough

   

6. 6 Use a rolling pin to roll the dough into a piece of dough about 1CM thick (it is easy to crack when rolling, you can flatten it with your hands first, then roll it out, and arrange it while pressing)

   

7. 7 Use a spatula to cut into appropriate size cubes

   

8. 8 Arrange and place on baking sheet

   

9. 9 Brush a layer of beaten egg yolk onto the surface. Preheat the oven to 180 degrees for 10 minutes, bake: 180 degrees up and down, bake for about 15 minutes, until the surface is golden brown