As we all know, the raw materials of biscuits are nothing more than powder, oil, sugar and liquid. In order to highlight the softness of biscuits and naturally reduce the gluten of biscuit dough, it is the best choice to use low-gluten flour. If you think gluten is not low enough, you can also use some corn starch instead of low-gluten flour. However, if the gluten of cookie dough is too low, it will make the raw materials difficult to mix into dough and easy to disperse when cutting, so we should pay attention to the problem of one degree.
Milk powder is a magic weapon to increase the flavor of biscuits. Many biscuits are made of milk powder, and the baking percentage is 5%- 10%. In the choice of milk powder, whole milk powder is more fragrant, but don't tell me you want to use baby milk powder. You are an adult, why are you so childish? Besides, aren't you afraid of the baby's opinion? Milk powder is a dry material, which will absorb a certain amount of water to dry the dough, so we should pay attention to controlling the proportion of liquid.
The best choice for this biscuit grease is salt-free butter, because crispy milk naturally emphasizes milk flavor and crispy taste, and butter can do the above two things, full of milk flavor and crispy. In grape souffle, the baking percentage of butter is about 50%. If it is too high, the dough will be too loose, the dough will become wet and soft (the water content of ordinary butter is more than 15%), and it is not easy to form when rolling the dough.
Cookies made of fine sugar will taste more crisp than cookies made of powdered sugar. The reason is that fine sugar particles are not easy to melt when stirring, but when baking, sugar will expand by heat and begin to melt, which can make the biscuit dough loose. In addition, the content of sugar determines the crispness of biscuits, because after the biscuits are cooled, the sugar will solidify again to form crystals, so the crispness of biscuits can be increased.
Before talking about liquid, let's look at the composition of egg yolk, which contains 50% water, 33% fat and 65,438+06% protein. You will notice that in general cookie making, whole egg liquid is used more, 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 cookies too soft, and many cookies need to be crisp. In this souffle, pure egg yolk with a baking percentage of about 30% is used, which makes the biscuit more crisp, makes the biscuit more attractive in color and provides sufficient egg fragrance. In addition, a small amount of egg yolk liquid should be reserved for the final brushing. If you are afraid of waste, use the same amount of whole egg liquid, but the finished product is not crisp enough.
Since it is a grape souffle, grapes are the focus of this biscuit. Why should I put it in the back? In fact, as long as you master four main raw materials, whether it is grape souffle, cranberry souffle, strawberry souffle, blueberry souffle and so on. , very easy to use. At present, we can buy many kinds of raisins in the market, thanks to the developed e-commerce. Common domestic raisins are emerald, rose red, tree yellow, blackcurrant and so on. According to personal experience, although the blackcurrant is full of fragrance, the seeds inside will affect the taste. Personally, I prefer to use seedless raisins, so I use rose red raisins in this tutorial.
Raisins are air-dried, with less water and high sugar content. Raisins with large particles are easy to burst after baking at high temperature, which affects the beauty of souffle. At this time, you can chop the raisins first and then knead them into the dough, which can prevent the skin of the souffle from cracking in a large area. The addition of raisins is also rich and frugal, but adding too many raisins will make dough difficult to form. Even if you like raisins very much, you should increase them moderately.
The production process of grape souffle is very simple, that is, sending butter, stirring, shaping and baking. This kind of biscuit doesn't need too much swelling, as long as the dough is not too loose, it is difficult to shape after cutting.
Sending butter is the basic skill of making cookies. Usually with sugar and salt. As for the hairiness, butter is usually twice as big and the color turns white. Please refer to "Sending Butter" in Baking Basics for the specific sending tutorial. Here, we should pay attention to the grasp of the ambient temperature. Low temperature will make butter hard, while high temperature will make butter melt. Therefore, when it softens to a suitable degree, it should be finished as soon as possible and the dough should be shaped.
In the process of mixing, the order of adding raw materials is generally liquid, powder and auxiliary materials. When adding the mixture of flour and milk powder, stir until the dry powder disappears completely, and then add raisins. The dough will be a little dry. Finally, you can knead the dough by hand, and the hand temperature can also soften the dough properly to make the dough mix more evenly and facilitate the later molding.
This biscuit is shaped by rolling, that is, rolling the whole stirred dough into pieces, and then cutting it into pieces of equal size with a knife. At the same baking time, the thicker the biscuit dough, the more moisture the biscuit keeps and the softer the biscuit is. The thinner it is, the easier it is to dry and the more brittle it is. The rolling thickness of this biscuit should be controlled at 8-10 mm. After the dough is stirred, it may become soft due to the high room temperature. At this time, the dough can be frozen for 20 minutes to cool down, so that the hardness of the dough increases and it is easier to cut without breaking.
The baking temperature of souffle is about 170 degrees. Spread the sliced souffles on the baking tray at intervals. Generally, the heating efficiency of the metal baking tray at the bottom of biscuits is higher than that at the top. Therefore, the primer should be set to be about 10 degrees lower than the surface fire, so that both sides can reach the appropriate degree of coloring. The freshly baked cookies are very soft and brittle, so it's best to wait for a few minutes before moving them to the air drying net for cooling. After completely cooling, it can be sealed and stored.
First, butter can't be delivered.
Cause analysis: Pay attention to the influence of ambient temperature on butter. Usually the room temperature is 20-25 degrees, and the operation should be completed as soon as possible if it is too low or too high.
Solution: After the butter is softened in place, send it to stir the dough immediately. If refrigeration is not needed, biscuit dough should be made as soon as possible. If there is air conditioning, turn it on to control the room temperature.
Second, the dough is brittle when it is cut.
Cause analysis: 1. The dough is too dry, too soft or too weak; 2. raisins are hard
Solution: 1 Pay attention to control the amount of oil and liquid, fully knead the dough into a ball, put it in a fresh-keeping bag, freeze it to make it hard, and then cut it to avoid being fragile; 2. Chop the raisins before adding the dough.
Third, cookies burn easily.
Cause analysis: The surface of this kind of souffle biscuit is coated with egg yolk, and the raisin has a high sugar content, so it is easy to scorch if the heat is not well controlled.
Solution: Be sure to measure the temperature difference of the oven and adjust the baking temperature appropriately to make the dough even and not too thin.
Baking: preheating temperature 190 degrees, baking temperature 170 degrees, baking temperature 160 degrees. The middle and lower floors of the oven last 18 minutes, which can be flexibly adjusted according to the temperature difference of your oven.
Dosage: 9 tablets for 3-4 people.
Storage: sealed at room temperature 15 days.
raw material
Crispy dough: low-gluten flour 100g, milk powder 10g, fine sugar 40g, salt 1g, unsalted butter 50g, egg yolk 30g and raisin 40g.
Brush surface: egg yolk 5g.
Step 1
Cut the butter into small pieces to accelerate softening, and then chop the raisins.
Second step
Mix low-gluten flour and milk powder with an egg beater.
Third step
When the butter is soft enough for chopsticks to insert easily, add fine sugar and salt, press it with a spatula, and then start sending it away.
Fourth step
Stir until the butter swells and turns white.
Step five
Add the egg yolk liquid twice, and stir thoroughly and evenly each time.
Step 6
Sieve and add the mixed powder before, and stir until the dry powder disappears completely.
Step 7
Add chopped raisins, stir with a spatula first, and then knead thoroughly by hand.
Step 8
Roll the dough into a circle, flatten it, fold it into a fresh-keeping bag, and roll it into a rectangular sheet. The length and width are about 15cm and 12cm respectively, and the thickness is about 1cm. These data are just a reference, so they are not so accurate.
Step 9
Freeze in the refrigerator for 20 minutes and preheat the oven 190 degrees.
Step 10
Take out the dough, cut the fresh-keeping bag, and cut the dough into rectangular pieces about 5cm*4cm, just enough to cut out 9 pieces of souffle dough.
Step 1 1
Put small pieces of dough into the baking tray at intervals and brush with egg yolk liquid. If you want brighter colors, you can wait until the first time to dry before painting the second time.
Step 12
Send it into the oven, and adjust the ignition temperature to 170 degrees, ignition temperature to 160 degrees, and the duration is about 18 minutes, which should be adjusted flexibly according to the temperature difference of your oven.
Step 13
When the surface color of the biscuit is satisfactory, it can be taken out of the oven.
Step 14
Cool in a baking tray for a while, then move to a drying net to cool completely.
Step 15
Break it gently, it's tender.
Please see the video tutorial released at the same time for more detailed operation of this recipe.
It is difficult to make grape souffle. It is not easy to break the dough by mastering the butter sending state, kneading the dough evenly, and then hardening the dough in cold storage before cutting it when it is molded. This souffle biscuit is golden in color and full of custard flavor, which is great as afternoon tea. The shelf life is long, and you can cook a little more at a time as spare dry food. Raisins and souffles are addictive biscuits. Pay attention to the right amount to avoid weight gain.