Pistachio Soufflé---a Large Inventory of Autumn Snacks, The Most Popular Way to Make Soufflé

Name: Pistachio Soufflé---a Large Inventory of Autumn Snacks, The Most Popular Way to Make Soufflé
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g butter; 70g Caster sugar; 1 piece egg; 210g Low powder; 65g milk powder; 100g pistachio; 1 piece yolk

by Seung Chan Mommy CCM

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Speaking of biscuits, it is easy for everyone to think of cookies, which are crispy and full of fragrance. So today, Madam Chengcan will share a cookie relative with you, soufflé biscuit. Why is it called soufflé? The characteristic of the milk shortbread biscuits is that the milk fragrant is rich, crisp and delicious, so when they are made, the proportion of butter and milk powder is very high. The butter and milk powder are cleverly blended, matched with fragrant nuts, and then brushed with a thick layer. The liquid egg yolk is baked at a high temperature. The finished milk pastry is about 1cm thick. It feels like a simple appearance and rich heart. "

Ingredients

110g Butter
70g Caster Sugar
1 piece Egg
210g Low Powder
65g Milk Powder
100g Pistachio
1 piece Yolk

Pistachio Soufflé---a Large Inventory of Autumn Snacks, The Most Popular Way to Make Soufflé

1. Prepare the required ingredients in advance

Pistachio Soufflé---a Large Inventory of Autumn Snacks, The Most Popular Way to Make Soufflé recipe

2. Add caster sugar to the softened butter

3. Whisk at high speed until feathery

4. Add the eggs at room temperature and continue to beat at high speed until the color of the butter turns white.

5. Add milk powder, cut and mix evenly

6. Add low-gluten flour, cut and mix evenly

7. Add pistachio

8. Cut and mix evenly

9. Place the biscuits in oiled paper and roll them into a rectangle about 1cm thick

10. Take out the biscuit dough after refrigerating for 1 hour and cut into pieces

11. Place the cut biscuit blanks in a mold with a silicone mat, and brush the top of the biscuit with a layer of liquid egg

12. Put it into the oven and bake at 150 degrees for 20 minutes.

Tips:
1: Now that the weather is getting colder, the butter needs to be taken out of the refrigerator in advance, softened until it is gently pressed with your fingers, a small pit will easily appear, which means that the butter is in the right state.

2: The added whole eggs must be at room temperature, refrigerated eggs cannot be used, because the temperature of refrigerated eggs is too low, which will easily cause the phenomenon of oil and water separation.

3: The baking time should be determined according to the temper of your own oven, pay attention to the color is too dark.