Rum grape pastry(lang mu pu tao nai su )

Rum grape pastry

Introduction:

"Rum is made by fermentation and distillation of sugar juice pressed from sugarcane. It is also called rum, rum or rum. Origin in Cuba, taste sweet, fragrant. The dried fruit soaked in it has a slight taste of wine. After baking, the taste of wine volatilizes. It tastes like wine but not strong. It combines with sweetness just right

Production steps:

Step 1: soften the butter, add sugar and milk powder, and beat with electric beater until the volume is bulky and the color is light.

Step 2: add 3 egg yolks in turn, mix each one with an egg beater, and then add the next one.

Step 3: the whipped butter is thick and bulky.

Step 4: sift the low gluten flour and pour it into the whipped butter. Mix well by hand.

Step 5: pour in the wine soaked raisins, stir well, add a little rum for soaking raisins into the flour, and knead into dough.

Step 6: flatten the dough on the chopping board and press it into 1cm thick dough with rolling pin.

Step 7: cut the irregular part of the patch and make it into a regular rectangle. Cut into a small rectangle about 4cm × 3cm in size.

Step 8: place the small rectangle on the baking tray and brush the surface with egg yolk (add a little rum for soaking raisins into the egg yolk). Put it into the preheated oven, heat up and down, 180 ℃ for 20 minutes, take out the baking tray, brush the yolk liquid again, turn the baking tray to 130 ℃ for 10 minutes, and bake until the surface is golden.

Step 9: Rum grape pastry after baking.

Materials required:

Low gluten powder: 195g

Egg yolk: half (for brushing)

Milk powder: 15g

Butter: 80g

Raisins: 60g

Fine granulated sugar: 40g

Rum: moderate

Note: adding a little rum soaked in raisins into the batter and the egg yolk used for brushing the surface can not only avoid waste, but also remove the egg smell and increase the sweetness and taste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lang Mu Pu Tao Nai Su