#柏翠大赛# Cranberry Souffle

#柏翠大赛# Cranberry Souffle

1. Add caster sugar to butter softened at room temperature

2. Manually stir evenly and then use an electric whisk until the color becomes lighter and the volume becomes larger

3. Add 4 egg yolks in batches

4. Whipped evenly

5. Sift in the low-gluten flour and milk powder mixture

6. Mix well

7. Crumpled up

8. Add wine marinated cranberries

9. Continue to knead into a uniform dough, put it in the refrigerator for 1 hour

10. Take out the dough and roll it into a sheet with a thickness of about 5mm

11. Cut into rectangular pieces

12. Place the dough in the baking tray

13. Brush a layer of egg yolk liquid on the surface

14. Put it into the middle layer of the preheated oven, 180 degrees for about 12 minutes

15. Keep it in a sealed container after being out of the oven

Tips:

1. The egg yolk needs to be added in batches, and the next egg yolk should be added after whipping evenly each time;
2. Pay attention to the 5 egg yolks in the ingredients, as long as 4 are added to the dough, the remaining 1 egg yolk is used for the final surface brushing;
3. The temperature and time required for baking need to be adjusted according to the actual situation of the own oven;