Rum grape crisp(lang mu pu tao su )

Rum grape crisp

Introduction:

"Junzhi's grape pastry is also a biscuit that has been abused. This time, I changed the rum grape crisp of Mr. Meng, and kept the raisin theme, but I don't know how to accept it. The final result seems to be good, not too out of shape. "

Production steps:

Step 1: prepare materials

Step 2: chop the raisins and soak in rum for 10 minutes

Step 3: soften the butter and add sugar

Step 4: mix well with a rubber scraper

Step 5: beat with an egg beater

Step 6: sift the flour and baking powder into the butter

Step 7: add almond powder

Step 8: mix a little

Step 9: add the soaked raisins

Step 10: mix well to make a dough

Step 11: wrap it with plastic wrap and refrigerate for 30 minutes

Step 12: knead into 8g balls and put them into the baking pan

Step 13: put in the oven, middle layer, heat up and down, 160 degrees, bake for 25 minutes, then simmer for about 10 minutes

Step 14: the surface is golden, and it's out of the oven

Materials required:

Raisins: 20g

Rum: 1 / 2 teaspoon

Butter: 35g

Powdered sugar: 18g

Low gluten powder: 50g

Baking powder: 1 / 8 TSP

Almond powder: 5g

Note: the raisins may need to be chopped as much as possible. Mr. Meng said that we can use the cooking machine to deal with raisins, but we can't solve such a problem.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Lang Mu Pu Tao Su