Raisin soufflé
Overview
This one adds 3 egg yolks, butter, milk powder and fresh milk to give it a full milky flavor. With enough raisins, it is a full and surprising cookie!
Tags
Ingredients
Steps
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After the butter is softened, add fine sugar and milk powder and beat with a whisk until the butter becomes fluffy and the color becomes lighter.
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Add 3 egg yolks one after another and beat evenly with a whisk. Wait until the egg yolks and butter are completely mixed each time before adding the next egg yolk.
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The butter should be thick and fluffy after being whipped.
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Sift the low-gluten flour and pour it into the whipped butter,
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Mix the flour and butter evenly with your hands. If it is sticky at first, you can also use a spatula to stir. Pour in the dried raisins, mix evenly, and knead into a uniform dough.
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Flatten the dough on a cutting board and use a rolling pin to roll it into a sheet about 1 cm thick. Use a knife to cut off the irregular parts around the dough, shape the dough into a rectangle, knead the cut off irregular parts into a ball and roll it into a rectangular shape for use.
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Use a knife to cut into small rectangles about 4.5*3 cm. And shape it with a scraper.
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Place the small rectangular dough into a baking pan, brush the surface with egg wash, and place in the preheated oven. Bake at 180 degrees for about 15 minutes, until the surface is golden brown.
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After taking it out of the oven, place it on a cooling rack. When it is completely cool, put it in a cookie box and store it. It can be stored for about half a month without any problem.
