Dried Fruit Souffle
1.
Cut the butter into small pieces in advance, soften it, and prepare other required materials.
2.
The dried fruit I use is relatively large, so I need to chop it with a knife. Then soak in 50 grams of milk for 10-15 minutes.
3.
Mix low-gluten flour and milk powder with a manual whisk.
4.
Pour the powdered sugar into the softened butter. The butter needs to be softened so that it can be easily wiped off with a spatula. In summer, it will soften at room temperature. In winter, you can put it in the oven and turn on the fermentation gear to soften it.
5.
First press and mix with a spatula to prevent the powdered sugar from splashing, and then the electric whisk starts to beat at a medium speed. Hit until it is fluffy and white, and it is smooth. So it is very important that the butter is softened in place.
6.
Then add the room temperature egg yolk in 2-3 times, it must be room temperature egg yolk, directly refrigerating the egg yolk will easily cause oil and water separation. Add the egg yolk each time, continue beating until it is mixed with the butter paste, and add another time until all the egg yolks are added.
7.
Smooth butter paste, plus a little vanilla extract, if not, you can leave it alone. Then hit evenly and smoothly. Fluffy butter paste.
8.
Sift in the mixture of low powder and milk powder.
9.
Then use a spatula to cut and mix, press against the edge of the bowl, and mix until there is almost no dry powder. Drain the dried fruit soaked in milk and put it in. (You can squeeze it out a little bit, otherwise the humidity of the dough will be too high and it will be difficult to shape)
10.
Continue to mix well to form a uniform dough. Put it into a clean fresh-keeping bag and roll it into a 1 cm thick square. Put it in the refrigerator and freeze for about 20 minutes. Note that both freezing and refrigeration are possible. If the dough is not very humid, just refrigerate it. If the dough is a little wet, freeze it. Because the water absorption of the powder is different, the formula given here can only be used as a reference. The brand of the material used by each person may not be the same!
11.
Preheat the oven, 180 degrees up and down. Then take out the dough with a little bit of hardness, use a pattern cutting die to cut out the shape, and arrange it into the baking tray. Leave a little distance. The baking will expand. Continue to roll the corners and reshape them, or the corners can be kneaded into a ball and pressed into a circle.
12.
All the operations are done, and then use a brush to brush a thick layer of egg yolk on the surface of the biscuit.
13.
Put it in the middle and lower level of the oven, turn it on top 170, bottom 160, and bake for 18-20 minutes. The temperature and time need to be fine-tuned according to your own oven.
14.
The biscuits are golden in color and out of the oven. It can be sealed and stored after cooling down.
Tips:
Is it very simple?
In fact, there are not too many points to pay attention to. First, it is butter, the room temperature is about 23-25 degrees, and it is too hot to operate the air conditioner. 2. Egg yolk at room temperature, it is easy to separate oil and water when refrigerated. 3. The dough is well shaped. If it is frozen, do not freeze it for too long. If it is frozen for too long, the dough is too hard and easy to chop. Okay, that's all, if you want to eat, give it a try!
