Raisin Souffle

Raisin Souffle

1. Preparation: the butter is softened at room temperature, the low-gluten powder mixed with milk powder is sifted together, the raisins are cut into small pieces, the egg yolks are separated, the powdered sugar is weighed (I use a food processor to beat the white sugar into powdered sugar), corn The oil is ready. Because Dad Bao loves to eat, I made several times more than the recipe, so everyone sees that the amount of eggs will be more, please explain, so that you don’t doubt that I wrote the wrong recipe!

2. Add powdered sugar to the softened butter, and use a whisk to whip the butter until it is puffy and white.

3. Add corn oil to the whipped butter and continue to stir evenly.

4. Add egg yolks in portions and mix well.

5. Add the raisins and mix well.

6. Pour in the sifted flour and milk powder at one time, and stir evenly with a spatula until there is no dry powder.

7. The oven is preheated up and down to 170 degrees in advance. Place the dough on the table and squeeze it by hand. When it reaches a suitable thickness, use a hard scraper to cut it into blocks. If you don’t need a rolling pin, the biscuits will be more crispy!

8. Place all the cut biscuit embryos on a baking tray, brush with egg wash, and send them to the upper middle layer of the oven for about 25 minutes, and then they can be colored. Again, everyone should set the time and temperature according to the temper of your oven!

9. Out of the oven! Keep it cool and remember to pack it in a box and seal it!

Tips:

1. Personal experience: When unfolding and slicing the dough, it is best not to use a rolling pin, just use your hand to gently squeeze it and spread it out, and then start to slice it with a hard scraper when it reaches a suitable thickness. Because you don't need a rolling pin, the dough won't be too crushed, and the biscuits will be more crispy and taste better!
2. Because the dried raisins are used, they must be cut into smaller ones instead of putting them whole, otherwise the whole raisins will swell during baking, which will break the biscuits and seriously affect the image of the biscuits, haha~
3. The remaining protein after separating the egg yolk can be used to make angel cakes or sesame crackers. Friends who want to make sesame crackers can refer to my other "sesame crackers" recipe.