27's cooking diary: raisin butter biscuit(de peng ren ri ji ti zi huang you bing gan )

27's cooking diary: raisin butter biscuit

Introduction:

"It's a very simple biscuit. It's very rich and delicious. When you are busy, you can make some snacks. En ~ ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: melt the butter (not liquid), add the sugar, stir well, do not beat the butter.

Step 3: add the egg and stir well.

Step 4: pour in diced raisins and stir well.

Step 5: add low gluten flour and stir well to make dough.

Step 6: make your favorite shape on the oil paper (27 is lazy, so it's straight rectangular ~ en ~), wrap it in the oil paper and put it in the refrigerator to freeze for an hour.

Step 7: take out the frozen dough, cut it into thick pieces, and swing the plate.

Step 8: put it in the preheated oven, middle layer, up and down the fire, 165 ℃, 20 minutes, bake until the surface is slightly golden~

Step 9: OK ~ the butter biscuit is finished ~ ~ I wish you a good appetite ~ see you next time~~

Materials required:

Low gluten flour: 115g

Egg liquid: 15ml

Raisin: 35g

Butter: 75g

Fine granulated sugar: 30g

Note: 1, butter do not send. 2. Raisins can be replaced with any kind of preserved fruit you like. 3. The sugar part is increased or decreased according to personal situation. 4. Part of the preserved fruit, it is best to wash clean, drain water and then add, so that feel a bit more hygienic. 5. After the biscuit is tested, it must be placed in a natural cooling place, preferably in a ventilated place, and sealed after cooling.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : De Peng Ren Ri Ji Ti Zi Huang You Bing Gan