Luzhou flavor grape crisp ball(nong xiang pu tao su qiu )

Luzhou flavor grape crisp ball

Introduction:

"First of all, I choose a very simple one to make snacks, and the raw materials are also available at home. The steps are simple, you can try it. "

Production steps:

Step 1: dry clean the grapes, drain the water, and cut into grains for later use.

Step 2: take an egg yolk and break it up.

Step 3: sift the low gluten flour and set aside.

Step 4: cut the butter into pieces, dissolve it at room temperature, stir it with an egg beater, add sugar powder and a little salt (just a little bit), and stir well.

Step 5: divide the egg yolk liquid into several times, add a little bit into the butter, and continue to stir evenly with the egg beater.

Step 6: pour the flour into the butter. (don't use an egg beater at this time)

Step 7: continue to pour in the cut raisins, with a scraper, stir, add low powder butter, stir evenly.

Step 8: mix well, cut into long strips, divide into equal size pieces, and then hand ball into crisp ball.

Step 9: put into the baking tray, and leave a gap between the pastry balls.

Step 10: oven 170 degrees, the middle layer, heating up and down the fire, according to the size of the crisp ball, baking time is also different, the above materials, if divided into 20 or so, about 20 minutes to bake, turn off the fire, and then use the remaining temperature to bake for 10 minutes, if divided into more balls, about 5 minutes to see the degree of baking, timely turn off the fire, so as not to burn.

Step 11: the fragrant grape crisp is out. The fire is a little big. It tastes good. It's soft, sour and sweet. It's suitable for old people and children.

Materials required:

Low gluten flour: 100g

Butter: 50g

Powdered sugar: 25g

Raisins: 40g

One yolk

Salt: a little bit

Note: 1. After dry cleaning, the grapes should be drained, and must be cut into grains, so that the sweet taste of raisins can be fully distributed. 2. Pour in the butter with low flour and raisins. Don't stir with an egg beater. Stir with a scraper. 3. The smaller the size of the pastry, the more attention should be paid to observe the degree of baking in time to avoid baking. 4. If you want to adjust the soft and hard degree of pastry ball, you can appropriately increase or decrease the amount of butter used. 5. Use of salt: just pick a little bit with toothpick, don't put too much. 6. Biscuits should be stored in sealed bags or cans to avoid moisture.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nong Xiang Pu Tao Su Qiu