Raisin biscuit
Introduction:
"I saw many friends say that cranberry biscuits are super delicious. There are no cranberries at home, so I used raisins instead. The taste is the same. Ha ha, the color of raisin biscuits is a bit like Cranberry biscuits when they are dry."
Production steps:
Step 1: soften the butter, add sugar powder and stir well. It's OK to send it or not. The taste is different
Step 2: add 1 tablespoon egg liquid and stir well.
Step 3: chop the raisins (don't cut too much), put them in and stir them well
Step 4: pour in low gluten flour
Step 5: stir well to make dough. Wrap the dough with plastic wrap, shape it into a cuboid about 6cm wide and 4cm high, and put it into the refrigerator to freeze until hard (about 1 hour, freezing or not).
Step 6: cut the frozen dough into slices about 0.7cm thick with a knife. After cutting, put it into the baking tray, put it into the preheated oven and bake for about 20 minutes.
Materials required:
Low gluten flour: 115g
Butter: 75g
Egg liquid: 15ml
Powdered sugar: 60g
Raisins: 35g
Note: don't melt the butter into liquid, just press it to soften it
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet and sour
Chinese PinYin : Pu Tao Gan Bing Gan
Raisin biscuit
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