Manyue plum milk puff - Super crisp and super fragrant recipe

Manyue plum milk puff - Super crisp and super fragrant

(90786 views)

Golden skin. It looks like a big appetite. The combination of butter and egg yolk makes the taste of crisp pine. The perfect combination of sweet and sour cranberry and milk fragrance. Crisp and soft. Every mouthful is beautiful. Manyue Meisu I like very much. It's not difficult to make. It's also added milk powder. Friends who like to eat manyue Meigan can try it. Super super fragrant

Cooking ingredients

low gluten flour:175g

Cooking Steps

Step1:Cut the butter into small pieces. Soften it at room temperature (soften it in hot water). Stir it with an egg beater. Then add sugar and milk powde

Step2:Mix well first, then beat until bulky and slightly lighte

Step3:Add the yolk in several times after it is broken up. Beat it evenly with the beater (wait until the yolk and butter are completely mixed and added again each time). Leave a small amount of yolk liquid and brush it on the surface when baking

Step4:Sift in low gluten flou

Step5:Mix the flour and butter evenly with a scrape

Step6:Pour in prune and mix well. Knead into a uniform dough. Use a rolling pin to roll the dough into a 1cm thick dough (it is easy to crack when rolling. Press flat with your hand first, then roll. Press and finish

Step7:Then cut it into small rectangles with a knife (the length will be measured by yourself

Step8:Arrange the souffles and put them into the baking tray. Brush the surface with a layer of broken yolk liquid (some baking trays need to be padded with oilpaper

Step9:Preheat the oven 180 degrees for 10 minutes. Bake for about 18 minutes until the surface is golden. The specific time can be adjusted according to your own oven