Raisin crispy rolls(pu tao gan juan xin su )

Raisin crispy rolls

Introduction:

"Breaking up raisins has always been a nuisance. Because raisins are high in sugar, cut them with a knife, and they will stick to the knife. However, if you want to smash it with a cooking machine like Mr. Meng, you will be even more reluctant - how much trouble will it take to wash the cooking machine?! Finally, they cut it with a knife. However, later facts proved that: at least for this biscuit, the more broken the raisin is, the better it is, and the dough should not be too thin, otherwise it is easy to break the shape when slicing. And the slice can not be too thin, so cut to half, and finally no longer adhere to the mini 0.6 cm, and thickening to 0.8 cm. But later found that the original teacher Meng actually cut 1 cm. OMG, what a thick biscuit it is. "

Production steps:

Step 1: filling materials

Step 2: chop the raisins

Step 3: add white sesame

Step 4: pour in the honey

Step 5: mix well and set aside

Step 6: biscuit dough

Step 7: soften butter and add sugar

Step 8: beat with an egg beater

Step 9: add vanilla powder

Step 10: add the whole egg in batches and beat with a beater

Step 11: make a uniform cream paste

Step 12: sift in the low gluten flour and baking powder, and grasp them to form a uniform dough

Step 13: put it on the plastic wrap and push it into a rectangle by hand

Step 14: rolling into a blockbuster

Step 15: spread the stuffing evenly

Step 16: roll long strips while holding the plastic wrap

Step 17: wrap with plastic wrap and refrigerate until firm

Step 18: take it out and cut it into 0.8 cm thick pieces

Step 19: put in the baking tray

Step 20: put into the oven, middle layer, heat 180 degrees, heat 160 degrees, hot air circulation, bake about 15 minutes, after the flameout continue to simmer about 10 minutes

Step 21: the surface is golden, and it's out of the oven

Materials required:

Butter: 60g

Fine granulated sugar: 50g

Vanilla powder: 1 / 4 tsp

Whole egg: 25g

Low gluten powder: 150g

Baking powder: 1 / 4 teaspoon

White Sesame: 50g

Raisins: 90g

Honey: 10g

Note: white sesame should be roasted in advance. If the time is urgent, you can also freeze the dough for half an hour - 1 hour to cut, but be careful not to freeze too hard.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Gan Juan Xin Su