Learn to bake with Shuai(gen shuai yi qi xue hong bei yao yi kou man zui piao xiang pu tao gan nai su kuai )

Learn to bake with Shuai

Introduction:

"Compared with others, Shuai is a novice. Shuai usually prefers bread, so recently he plans to study bread carefully and strive to be known as a "bread expert" in the future. It seems that Shuai's "history" of making bread is even longer than cooking. But Shuai doesn't make bread today. Let's leave it behind and have a snack today. You can also succeed with Shuai. Shuai is also a "rookie". Let's "play" baking together. This recipe is from Jun Zhi's blog, but Shuai thinks there are still some problems in the actual operation of the original recipe, so he changed it a little. Like baking friends, if you are afraid that you are a novice can not do well, then put down your burden, bold try it. Our slogan is: Shuaixing, you can do the same. This snack is also a kind of biscuit. Due to the large amount of butter, it's very fragrant. When it's baked, it's really fragrant all over the room. Plus raisins, it tastes more rich than cookies. It's really sweet in the milk. Due to the addition of a lot of egg yolk in this snack ingredients, the water content is large, so the taste is not as crisp as peach crisp. In addition, I've tried a high-profile shooting style recently. Try more and learn from you. "

Production steps:

Step 1: marinate black currant raisins (regular or maybe) with a little rum, soften and drain. Without rum, soak in warm water and drain.

Step 2: soften butter, add sugar and milk powder

Step 3: send it until it turns white

Step 4: add three egg yolks in three times and stir well

Step 5: sift in the low powder

Step 6: cut and mix evenly with a rubber scraper, and feel it without sticking

Step 7: add the soaked raisins. The original formula is 80g. I reduced the amount (during the operation, I found that too many raisins are not convenient for shaping, and the dough will spread)

Step 8: knead the dough well

Step 9: cut the edges and corners of the flat 5-8mm piece

Step 10: cut into pieces and brush with egg yolk

Step 11: preheat the oven at 180 degrees for 15-18 minutes and then color

Materials required:

Low gluten flour: 200g

Milk powder: 15g

Butter: 80g

Fine granulated sugar: 70g

Salt: 2G

Yolks: 3

Rum: moderate

Raisins: 40 to 50g

Note: Tips: it's very suitable for novices. If you don't give it a try, I'll make some easy baking in the future to share with you. Master guide, novice let's learn and progress together

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Gen Shuai Yi Qi Xue Hong Bei Yao Yi Kou Man Zui Piao Xiang Pu Tao Gan Nai Su Kuai