Cranberry Souffle

Cranberry Souffle

1. Weigh the ingredients, soak the dried cranberries with rum until soft. If there is no rum, seal it with plastic wrap and soak it in a warm place.

2. After the butter has softened, manually stir the butter, powdered sugar and milk powder with a whisk. Then use an electric whisk until the volume is puffy and the color becomes lighter.

3. Add 1/3 of the egg yolks in sequence, and beat them evenly with a whisk, and wait for the egg yolks and butter to mix well each time, and then add 1/3 of the egg yolks. Finally, remember to save a little egg yolk for brushing the noodles.

4. The whipped butter should be thick and puffy.

5. Sift in the flour and milk powder.

6. Mix the flour and butter evenly. Add the dried cranberries to the drained rum.

7. Knead evenly.

8. Roll into a rectangle with a rolling pin. 1cm thick.

9. Cut off the uneven edges, and then cut into small long pieces.

10. Preheat the oven at 180 degrees for 5 minutes. Brush a layer of egg yolk liquid on the surface of the raw embryo.

11. Put the soufflé in the preheated oven. 170 degrees, middle level, about 20 minutes.

12. It's crispy and crispy, it's really dregs.

Tips:

When trimming the dough into a rectangular shape, you can roll out the extra dough slices that are cut into a rectangular shape again.