[grape pastry] - Crispy biscuits(pu tao nai su man kou su cui de xiao bing gan )

[grape pastry] - Crispy biscuits

Introduction:

"Grape Souffle is a biscuit that children never forget after eating once. Butter and milk powder give it a very crisp and full milk flavor, and because of the addition of egg yolk, this biscuit has a strong flavor. Think about it. It's been a while

Production steps:

Step 1: soften the butter, add milk powder and sugar.

Step 2: beat the egg with a beater until the volume is bulky and the color becomes lighter.

Step 3: add an egg yolk first.

Step 4: beat well with the beater and let the yolk and butter mix completely.

Step 5: add the second yolk.

Step 6: continue to beat evenly with the egg beater, let the yolk and butter mix completely, then add the last yolk, beat evenly, the whipped butter should be thick and bulky.

Step 7: sift the low gluten flour twice in advance and pour it into the whipped butter.

Step 8: put on disposable gloves and mix the flour and butter evenly.

Step 9: add raisins and stir well.

Step 10: then knead into dough.

Step 11: put the dough on the table or chopping board, first flatten it with hands, and then roll it with a rolling pin into a one centimeter thick piece.

Step 12: use a knife to cut the irregular parts around the patch, and then arrange the patch into a square, and then use a knife to cut into a small rectangle with uniform size.

Step 13: put the small rectangular dough into the baking tray covered with oil paper.

Step 14: evenly brush a layer of egg yolk on the surface. (about half of the amount here, the irregular pieces cut from the edge are rolled into large pieces again, and then cut into small pieces).

Step 15: put into the preheated oven, heat 150 ℃, heat 140 ℃, bake for about 15 minutes, until the surface is colored.

Step 16: when the biscuit is baking, we can watch the baking state from the observation window at the top in addition to the glass door.

Materials required:

Low powder: 195g

Milk powder: 12g

Yolks: 3

Butter: 80g

Fine granulated sugar: 60g

Raisins: 80g

Surface decoration: egg yolk: 1

Note: the heart of the poem phrase: 1: when adding egg yolk, one by one to add, each time to stir until fully integrated. 2: Cut off the edge of the rolled dough, continue to roll it into pieces, and then divide it.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Pu Tao Nai Su Man Kou Su Cui De Xiao Bing Gan