Raisin frosted biscuit -- sweet but not greasy rosin(pu tao gan tang shuang bing gan tian er bu ni de song xiang xiao dian )

Raisin frosted biscuit -- sweet but not greasy rosin

Introduction:

"I've tasted this biscuit. It's sweet, but it's not greasy. Plus the raisins, it's sweet and sour. It's really good. Tonight's world cup is about to enter the championship night, such a small point with you, how can you not heart

Production steps:

Step 1: marinate raisins in 15ml rum for more than 2-3 hours in advance.

Step 2: soften the butter at room temperature, cut it into pieces and beat it smoothly with electric beater

Step 3: add fine sugar and salt, and continue to beat well,

Step 4: Mix 1 ml of rum and egg liquid evenly, then add a small amount of egg liquid into the butter in several times, mix well every time, and then add the next time

Step 5: sift in low gluten flour,

Step 6: mix the butter mixture and low gluten flour with a silicone scraper

Step 7: put the mixed batter into the flower mounting bag with round hole flower mounting mouth, and cut the mouth,

Step 8: extrude small balls with diameter of 62.5px ~ 75px on the baking tray covered with oil paper

Step 9: place the drained raisins on a small ball and put them in a 180 ° preheated oven,

Step 10: middle layer, heat up and down, bake for about 15 minutes until the surface is golden

Step 11: after baking, remove the biscuit while it's hot, and brush with lemon cream evenly,

Step 12: then pour 5ml of rum into the sugar powder, add 5ml of water, mix evenly, and make up the rum frosting with moderate viscosity

Step 13: finally, brush the icing on the surface of the biscuit

Materials required:

Low gluten flour: 90g

Butter: 75g

Lemon fruit cream: 15g

Salt: 1g

Raisins: 50g

Fine granulated sugar: 70g

Rum: 6ml

Water: 5ml

Note: Note: 1, the longer the rum soak raisins, the more mellow the flavor, if there is time, it is recommended to soak for about two days. 2. If too much egg liquid is added to the butter at one time, the butter will not be absorbed, and the water and oil will be separated. Add the egg liquid a little bit, mix well, and then add the next time. 3. Because there is a lot of butter in the batter, although it is a small ball when it is squeezed, the butter inside will melt immediately after it is heated in the oven, so that the biscuits will be spread larger. Therefore, enough space must be left to spread the biscuits when squeezing, otherwise they will stick together due to lack of space. 4. The thinness and consistency of the frosting can be adjusted with water. If you think it is thick and not easy to apply, you can add a little more water. 5. The biscuits coated with fruit cream and sugar cream are sweet, hard and crisp. If you like the biscuits with light taste, you can omit the steps of application.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Pu Tao Gan Tang Shuang Bing Gan Tian Er Bu Ni De Song Xiang Xiao Dian