1. 200g of frozen berries, 100g of sugar
2. Cook on medium heat until bubbling. If you need delicate jam, let it cool after bubbling and use a food processor to smash it and continue heating.
3. Or just cook until the required fluidity
4. Except eggs and jam, all the ingredients are poured into a large bowl
5. Use a spatula to cut the butter and mix it with flour and other ingredients. Then knead it with your hands and spread it out and loosen it to form a milk pastry stick
6. Take 2/3 of the soufflé and stir in the egg liquid, mix well, and freeze for 15 minutes in the refrigerator. The other 1/3 is slightly mashed and refrigerated for later use
7. The frozen milk puff pastry is put into a fresh-keeping bag and rolled into a thickness of 3mm
8. Tear off the fresh-keeping tape and move it into a baking pan covered with a high-temperature tarp
9. Poke holes in the surface with a hole punch
10. Put it in the preheated oven, fast heat, 170 degrees for 10 minutes
11. Spread slightly dry jam on the surface of the baked soufflé, then sprinkle the remaining 1/3 of the soufflé, put it in the oven again, 170 degrees, 10 minutes
12. After baking, take it out. While it is hot, use a round knife to cut off the irregular edges, and cut out the milk crisps of the desired width and shape
