Raisin Souffle Balls

Raisin Souffle Balls

1. Prepare the ingredients, beat the two egg yolks, cut the butter into a basin to soften.

2. Pour the powdered sugar into the softened butter and beat with a whisk.

3. Add half of the egg yolk.

4. Pass.

5. Pour in the remaining half of the egg yolk.

6. Dispel fluffy.

7. Pour in half of the low flour.

8. Stir evenly.

9. Pour in the remaining half of the flour and knead gently to form a dough.

10. Pour the raisins into the dough.

11. Knead gently to form a ball to evenly distribute the raisins.

12. Divide the dough into 12 portions, knead into balls, and arrange them in a baking pan lined with greased paper.

13. Brush the balls with egg yolk evenly.

14. Oven 180 degrees, middle level, 15 minutes, up and down fire.

15. The milky aroma is overflowing, and the mouth is soft.

Tips:

1. The set temperature can be adjusted according to the temperature difference of your own oven, and the surface should be golden yellow. The cracks on the surface are normal and are caused by the raisins swelling after they dry and absorb moisture.
2. This dessert only uses egg yolk, and the remaining egg whites can be used as angel cakes, or desserts such as macarons~ or directly covered with plastic wrap and steamed, especially suitable for people who have exercised~
3. If there are no dried raisins at home, raisins can be used. But personally, the moist raisin tastes even better.