Raisin soufflé, the recipe and the ratio tell you, you can also become a master baker

Today I would like to share a particularly delicious grape soufflé

First of all, prepare: 180 grams of cake flour, 12 grams of baby milk powder, 80 grams of butter, 30 grams of caster sugar, 3 egg yolks, 70 grams of raisins.

In the first step, the ingredients are ready, we start to make it, the butter is cut into small pieces, softened at room temperature in advance, the raisins are washed with water, cut into small cubes, and put in a bowl for later use.

In the second step, after the butter is softened, add caster sugar and milk powder, use an electric whisk, beat until the color becomes lighter and the volume becomes larger, add the egg yolk in three times, and each egg yolk is added, it must be beaten with an electric whisk until it is completely fused and then add another one.

In the third step, add the cake flour to the whipped butter, knead it with a spatula or hand until there is no dry flour, then add raisins to knead it into a smooth dough.

The fourth step is to roll out the kneaded dough into a thin and uniform pancake with a rolling pin, cut it into small rectangular pieces of the same size with a knife, spread a layer of blotting paper in the baking tray, place the cut raw rice in the baking tray, and brush with a layer of egg yolk liquid.

The fifth step, the oven is preheated in advance, the upper and lower tubes are 160 degrees, the baking tray is placed in the middle layer, bake for about fifteen minutes, the color becomes browned and can be baked.