How to make cranberry soufflé

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  1. Prepare all the ingredients, separate the egg whites and protein, chop the dried cranberries and set aside (dried cranberries and sugar are not photographed here because it would cause trouble with the baby)

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  2. Soften the butter, add the sugar and milk powder and beat with an electric egg beater until it is slightly white and fine

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  3.Add the egg yolk in three batches and continue to beat (add the next egg yolk after each beat evenly)

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  4. When the whipped butter is fluffy, add the sifted low-gluten flour with your hands or scraper until mixed.Stir evenly until the dough is smooth and grain-free

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  5. After the dough is kneaded, add the cranberries Knead the dried berries evenly

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  6. Roll out to about 1cm and cut out the size you want The sorted leftovers can be shaped again

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  7. Brush with egg wash and bake at 160 degrees 15 Minutes

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  8.The baked cranberry soufflé is very delicious

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  9.One more hey

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  10.Packaging and sealed storage

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  11.Another bagged one