The mini soufflé filled with meat floss that I made today is a variation of the cookie recipe. Ordinary cookies will inevitably become greasy after eating them, so today I used slightly sweet and salty meat floss as the filling. Each bite has a rich milky flavor.
- 110g low-gluten flour
- 50g butter
- 20g milk powder
- 40g egg liquid (leave a little egg yolk aside)
- 50g meat floss
- 25g salad dressing
- 10g egg yolk liquid
- appropriate amount of almond slices
- Soften the butter into a toothpaste-like consistency. Now place it at room temperature and it will soften for a while. Add powdered sugar and stir until smooth.
- Add the egg liquid in small amounts several times, stirring after each addition until it is completely absorbed, and then continue adding until all the egg liquid is added. An egg is about 50 grams, and 10 grams can be reserved for coating the surface.
- Add milk powder and mix well, sift in low-gluten flour and mix to form a dough.
- dd pork floss and salad dressing and mix well. Divide the mixed dough into 15g pieces and wrap them in pork floss.
- Close the mouth, roll it into a round shape and press it flat, apply a layer of egg yolk liquid on the surface, and put a sliced almond in the middle.
- Preheat the oven to 170°C and bake in the middle rack for 25 minutes. Pay attention to the coloring. If the coloring is too deep, you can put a piece of tin foil on the surface of the biscuits.