Grape soufflé is a very popular dessert. It is a cookie type biscuit with a golden appearance and a rich milky flavor. Although it is very similar to cranberry cookies, it tastes a little more fragrant and crispy than cranberry cookies. Both are very simple to make, just like the shaping techniques of cranberry cookies. As long as you have good knife skills, you can cut out very neat and beautiful cookie shapes.

We all know that the raw materials of cookies are nothing more than powder, fat, sugar, and liquid. If you want to highlight the softness of the cookies, you must naturally reduce the gluten of the cookie dough, and using low-gluten flour is the best choice. If you feel that the gluten is not low enough, you can also use part of the cornstarch to replace the low-gluten flour. However, if the gluten of the cookie dough is too low, the ingredients will not be easily mixed into a ball and will easily fall apart when cutting, so you still need to pay attention to the degree of control.

Milk powder is a magic weapon to increase the flavor of cookies. When making many cookies, milk powder with a baking percentage of 5%-10% is added. When it comes to the choice of milk powder, using full-fat milk powder has a richer milk aroma, but don’t tell me that you want to use baby milk powder. You are already an adult, why are you still so naive? And aren’t you afraid of your baby’s objections? ? Milk powder is a dry material and will absorb a certain amount of water to dry out the dough, so pay attention to controlling the proportion of liquid.

The best choice for this biscuit grease is unsalted butter, because soufflé naturally emphasizes the milky flavor and crispy texture, and butter Qiaqia can achieve the above two points, its milky leaves It's full and crispy. In grape soufflé, the baking percentage of butter is about 50%. If it is too high, the dough will be too loose and the dough will become soft (ordinary butter contains more than 15% moisture), so when rolling the dough It's not easy to form at that time.

Cookies made with fine sugar will have a crisper texture than those made with powdered sugar. The reason is that the fine sugar particles are not easy to melt when mixing, and when baking, the sugar will expand due to heat and begin to melt, which can loosen the inside of the cookie dough. In addition, the sugar content determines the crispness of the cookies, because the sugar will solidify again to form crystals after the cookies are cooled out of the oven, thus increasing the crispness of the cookies.

Before talking about liquid, let’s take a look at the composition of egg yolk. It contains 50% water, 33% fat and 16% protein. You will notice that in general cookie making, whole egg liquid is used more often, and pure egg yolk is rarely used. There are two main reasons: one is the waste of raw materials, and the other is that using pure egg yolk will make the cookies too Soft, while many biscuits require crispness. In this soufflé, pure egg yolks with a baking percentage of about 30% are used. Firstly, it makes the biscuits more crispy. Secondly, it makes the color of the biscuits more attractive. Thirdly, it provides sufficient egg flavor. In addition, a small portion of the egg yolk liquid should be reserved for brushing the surface at the end. If you are afraid of waste, just use the same amount of whole egg liquid, but the finished product will not be crisp enough.

Since it is a grape soufflé, then grapes are the focus of this biscuit. Why do I mention it later? In fact, as long as you have mastered the first four main ingredients, whether it is grape soufflé, cranberry soufflé, strawberry, blueberry soufflé, etc., they are all things that can be changed without changing the soup, and it is very easy to get started. At present, we can buy many types of raisins on the market, thanks to the developed e-commerce. Common domestic raisins include emerald, rose red, tree yellow, black currant, etc. According to personal experience, although black currant has a strong fragrance, the seeds inside will affect the taste. I personally prefer to use seedless raisins. So I'm using rosé raisins in this tutorial.

Raisins are made by air-drying, with low water content and high sugar content. Larger raisins will easily burst after being baked at high temperature, which will affect the appearance of the soufflé. In this case, you can chop the raisins first. Knead the dough into the dough a little later to prevent the large area of ??the soufflé from cracking. The amount of raisins added is also up to the individual, but adding too many raisins will make the dough difficult to form. Even if you like to eat raisins, you should increase it appropriately.

The process of making grape soufflé is very simple, just whip the butter, stir, shape and bake. This biscuit does not have high requirements for expansion, as long as the dough is not too loose, making it difficult to shape after cutting.

Beating butter is the basic skill of making biscuits. Usually, you need to add sugar and salt to beat it together. As for the degree of whipping, you usually need to beat the butter until it is twice the volume and turns white in color. For specific whipping instructions, please refer to Baking Basic whipped butter. Pay attention to the ambient temperature here. Low temperature will harden the butter, and high temperature will melt the butter. Therefore, when it softens to an appropriate level, it is necessary to complete the beating and shape the dough as soon as possible.

During the mixing process, the order of adding raw materials is generally liquid, powder, and auxiliary materials. When adding the flour and milk powder mixture, stir until the dry powder is almost completely gone, then add the raisins. The dough will be a little dry. You can knead it with your hands at the end. The warmth of your hands will soften the dough appropriately. This will mix the dough more evenly, making it easier to shape later.

The shaping method used for this biscuit is rolling, which means rolling out a whole piece of mixed dough into a sheet, and then cutting it into equal-sized pieces with a knife.

The thicker the biscuit dough, the more moisture the biscuit will retain under the same baking time, and the softer the biscuit will be; the thinner the cookie dough, the easier it will dry out and the crispier the biscuit will be. It is more appropriate to control the thickness of this biscuit rolling to 8-10mm. After the dough is mixed, the dough may be soft because the room temperature is too high. At this time, you can cool down the dough by freezing it for 20 minutes. This will increase the hardness of the dough and make it easier to cut without breaking.

The baking temperature of soufflé is about 170 degrees. Spread the cut pieces of soufflé at intervals on the baking sheet. Generally, the metal baking sheet will heat the bottom of the biscuit more efficiently than the heat will do to the biscuit. The heating efficiency at the top is higher, so the bottom fire needs to be set about 10 degrees lower than the surface fire, so that both sides can reach a suitable coloring level. Freshly baked biscuits are very soft and brittle, so it is best to wait a few minutes before moving them to a drying rack to cool. After they are completely cooled, they can be sealed and stored.

1. Butter passing failure

Cause analysis: Pay attention to the impact of ambient temperature on butter. Usually, room temperature at 20-25 degrees is the ideal temperature for passing butter. It is too low or too high. The operation should be completed as soon as possible

Solution: When the butter is softened, whip and mix the dough immediately. If refrigeration is not required, the biscuit dough should be completed as soon as possible. If there is air conditioning, turn on the air conditioning to control the room temperature< /p>

2. The dough is fragile when cut

Cause analysis: 1. The dough is too dry, too soft or too low in gluten; 2. The raisins are relatively hard

Solution : 1. Pay attention to control the amount of oil and liquid, knead the dough thoroughly, put it in a plastic bag and roll it out. It needs to be frozen to harden before cutting so that it will not break easily; 2. Chop the raisins first and then add it to the dough< /p>

3. Biscuits are easy to burn

Cause analysis: The surface of this soufflé biscuit is coated with egg yolk, and the sugar content of raisins is very high. If the heat is not controlled well, it is very easy to burn< /p>

Solution: Be sure to measure the temperature difference in the oven, adjust the baking temperature appropriately, and roll out the dough to an even thickness, not too thin

Baking: Preheat the temperature to 190 degrees, bake Bake at 170 degrees Celsius and 160 degrees Celsius, middle and lower racks of the oven, duration 18 minutes, flexibly adjust according to the temperature difference in your oven

Serving size: 9 pieces, for 3-4 people

Storage: Store in a sealed container at room temperature for 15 days

Ingredients

Soufflé dough: 100g low-gluten flour, 10g milk powder, 40g fine sugar, 1g salt, 50g unsalted butter , 30 grams of egg yolk, 40 grams of raisins

Brushing surface: 5 grams of egg yolk

Step 1

Cut the butter into small pieces to speed up softening, and then Chop the raisins.

Step 2

Use a whisk to mix the low-gluten flour and milk powder.

Step 3

When the butter is softened enough that chopsticks can be inserted easily, add fine sugar and salt, press it with a spatula, and then start whipping.

Step 4

Beat the butter until it expands in volume and becomes white in color.

Step 5

Add the egg yolk liquid in two batches, stirring thoroughly each time.

Step 6

Sift in the powder mixed previously and stir until the dry powder almost completely disappears.

Step 7

Add chopped raisins, stir with a spatula first, and then knead thoroughly with your hands.

Step 8

Flatten the dough into a round shape, put it in a plastic bag and fold it, then roll it into a rectangular sheet, with a length and width of about 15cm and 12cm, and a thickness of It's about 1cm. These data are just a reference and don't have to be that precise.

Step 9

Place in the refrigerator for 20 minutes and start preheating the oven to 190 degrees.

Step 10

Take out the dough, cut open the plastic bag, and cut the dough into small rectangular pieces of approximately 5cm*4cm, just enough to cut out 9 pieces of soufflé dough.

Step 11

Place the small pieces of dough into the baking pan at intervals and brush them with egg yolk liquid. If you want the color to be more vivid, you can wait until the first layer dries before brushing it with the second layer. twice.

Step 12

Put it in the oven and adjust the upper heat to 170 degrees and the lower heat to 160 degrees. The duration is about 18 minutes. It should be adjusted flexibly according to the temperature difference of your oven.

Step 13

When the surface color of the biscuits is satisfactory, you can remove it from the oven.

Step 14

Let cool slightly in the baking pan, then transfer to a wire rack to cool completely.

Step 15

Break it gently and it will be very soft.

For more detailed instructions on this recipe, please view the video tutorial released at the same time.

The difficulty of making grape soufflé is very easy. Just master the whipping state of butter, knead the dough evenly, and then when rolling and shaping, let the dough refrigerate to harden before cutting, so that it will not break easily. scattered situation. This soufflé biscuit is golden in color and full of custard flavor, making it a great afternoon snack. It has a long shelf life, so you can make a little more at a time and use it as a backup dry food. Pair raisins with soufflé. This is an addictive biscuit, so be careful to avoid gaining weight.