[cranberry Souffle], The Whole Family Loves to Eat

[cranberry Souffle], The Whole Family Loves to Eat

1. Soften 100g of butter beforehand, is it softened, not melted, knock on the blackboard! !

2. Then add 65g of granulated sugar, and beat the whisk at medium speed.

3. It has been sent to this relatively fluffy, slightly whitish state.

4. Prepare four egg yolks, add them and continue to beat them. When adding the egg yolks, add them one by one. This will make it more stable. Otherwise, add too much at one time, which will separate the oil and water. The principle of the second time is added to it, and after each time it is completed, add the next time.

5. Pay attention to the wall of the basin during the process of sending, and scrape it off from time to time to ensure that it can be sent more completely.

6. Then I sifted 20g milk powder and 250g low-gluten wheat flour into a bowl. I used the low-flour wheat flour from [Mei Mei]. Here I will mark it for everyone.

7. Use a spatula to carefully mix the powder first, and pay attention when operating. Be careful that the flying powder has been stirred with a spatula until there is no dry powder, and it can almost form a dough.

8. Then pour 100g dried cranberries into the dough and mix them with the dough. Dried cranberries can also be chopped into small granules. I didn’t chop them up here and put them directly (the dried cranberries are made from Kara Farm ).

9. After mixing well, put the dough in a fresh-keeping bag, put it in the refrigerator for about half an hour, and refrigerate it for 2 hours in summer.

10. Roll the dough out with a rolling pin, about 3~5mm in thickness, and roll it out into a square shape as much as possible.

11. Then cut it into small squares. If you want other shapes, it's all up to you to diy.

12. Put it in a non-stick baking tray and brush with a thin layer of egg wash, so that the color of the baked puff pastry will look good, and it will taste more fragrant.

13. Put it into the preheated oven and bake at 180 degrees for about 12 to 15 minutes, and bake until the surface of the milk puff is colored and there are a little cracks.

14. The freshly baked milk puff is slightly soft, but when it is cooled down, it becomes crispy and crisp. The golden-yellow crust alone seems to have greatly increased the appetite. The fusion of butter and egg yolk creates a crispy taste, full of aroma lingers in the mouth, eating piece after piece to satisfy~