Grape pastry(pu tao nai su )

Grape pastry

Introduction:

"Grape Souffle is a very common biscuit. It's sour and sweet with raisins, which is very popular with children. Here is still Jun Zhi's formula, slightly changed, mainly to reduce the amount of sugar. The total amount has also increased. "

Production steps:

Step 1: separate 5 egg yolks. Butter softens in advance, raisins soften in advance

Step 2: fully soften the butter, add the sugar, stir evenly by hand, and then open the egg beater until the color is lighter and the volume is enlarged

Step 3: add the egg yolks one by one, quickly stir evenly, and then add the next egg yolk after complete fusion

Step 4: the whipped butter is thick and fluffy

Step 5: add the sifted low powder and mix evenly with scraper

Step 6: add the drained raisins, mix them well with a scraper, pour them on the chopping board, and knead them well again to form a dough

Step 7: cover the dough with plastic wrap and press flat

Step 8: roll out a rectangular patch about 1cm thick and trim the edges

Step 9: cut into small rectangles

Step 10: move it into the baking tray covered with tinfoil or oil paper, brush the egg yolk on the surface, preheat the oven at 180 ℃, bake the middle layer at 180 ℃ for 15 minutes, cool completely and seal it when it is out of the oven

Step 11: finished product

Materials required:

Low gluten flour: 268g

Egg yolk: 1 (brush biscuit surface)

Milk powder: 17 G

Salt free butter: 110g

Granulated sugar: 75g

Raisins: 80g

Note: 1. Step 7: cover the plastic film to make the dough flat and not stick to the rolling pin when rolling. 2. When trimming the rectangular dough, the cut edge can be mixed and rolled again. 3. The raisins should be fully drained, and it's best to use kitchen paper to dry, so as not to affect the degree of dryness and wetness of the dough. 4. The baking time depends on the specific situation, and the surface is golden

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Pu Tao Nai Su