Cranberry Souffle
1.
Prepare the required materials.
2.
The butter is softened, stir well with an electric whisk, and then add the fine sugar.
3.
Add the egg yolks in two portions and continue to beat with a whisk.
4.
Beat the butter until the color becomes lighter and the volume becomes larger.
5.
Add sifted low-gluten flour and mix well.
6.
Then pour in the chopped dried cranberries and mix well (the dried cranberries you bought are larger and need to be cut into small pieces in advance), then wrap them in plastic wrap and put them in the refrigerator for 1 hour.
7.
Then pour in the chopped dried cranberries and mix well (the dried cranberries you bought are larger and need to be cut into small pieces in advance), then wrap them in plastic wrap and put them in the refrigerator for 1 hour.
8.
Use a knife to cut into small pieces, uniform in size.
9.
Put it on the baking tray and brush with egg wash.
10.
Heat up and down at 165 degrees and bake for 25 minutes.
11.
The oven uses a Gobic T45 air oven, and a total of 4 pans are baked, a pan of cranberry souffle, original whipped cream cookies, and chocolate cookies.
12.
Bake until golden.
13.
This is an original light cream cookie.
14.
Chocolate whipped cream cookies.
Tips:
1. Because there are 3 kinds of biscuits baked in one oven, the recipe above is one of the cranberry soufflés. If you want a recipe for light cream cookies, you can read my previous posts, and they have all posted them. Oh