How to make cranberry soufflé

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  1.First soften the butter in advance, then prepare the egg yolks and cut dried cranberries.

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  2.Put the softened butter into a basin, add powdered sugar and milk powder, Beat with electric beater.

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  3. Beat the butter until the volume is fluffy and the color becomes lighter, then add in three Each time, wait until the egg yolk and butter are completely mixed before adding the next egg yolk.

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  4. Sift the low-gluten flour into the whipped butter and knead it with your hands into dough.

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  5.Finally add dry cranberries and knead evenly.

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  6. Place the kneaded dough on the chopping board, flatten it, and roll it out with a rolling pin.A piece of dough about 1 cm thick.

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  7.Use a knife to cut off the four irregular sides, and then cut them into small rectangles.Do the same with the cut dough pieces until all the dough is done.(Preheat the oven to 180 degrees)

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  8. Arrange the small dough pieces into the lined tin foil in the baking pan.

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  9. Evenly brush the egg yolk on the surface of the small dough piece, and then send it to preheating In a good oven, bake at 180 degrees Celsius on the middle shelf for 15 minutes, until the surface is golden brown.

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  10.Picture of the finished product.