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1
Put the butter in a basin and soften it until it can be easily poked with your fingers. Add fine sugar and beat with an electric mixer at medium speed until fluffy and white. -
2
Add the egg yolk liquid of two egg yolks in three times, and use a whisk to beat evenly each time before adding the next time. -
3
Mix the low-gluten flour and milk powder evenly in advance, sift into a basin, and stir evenly with a spatula. -
4
Pour the dried cranberry and coconut mixture into the basin and stir evenly. -
5
Knead it into a ball with your hands. This dough is relatively dry and loose, so it takes some effort to knead it. -
6
Divide into 10-12g portions, shape into buttons, place on a baking sheet, brush a layer of egg yolk on the surface and it is ready to be baked in the oven. -
7
Preheat the oven in advance to 160 degrees with upper and lower heat, middle layer, bake for about 20 minutes, until the surface is colored. I use the Gobic 80S oven, an all-in-one flat-wind oven, which can be used at home. It can be used commercially. If the amount of baking is relatively large, you can turn on the hot air stove mode.It can bake four layers, which is very practical. -
8
Let the baked soufflé biscuits cool together with the baking sheet. They are milky and fragrant. -
9
After baking a plate, it was eaten up in a short time. My son and husband said it tasted really good. -
10
Each bite is small and delicate, and tastes crispy. Every bite is satisfying~