27's cooking diary -- grape shortbread(de peng ren ri ji pu tao nai su bing gan )

27's cooking diary -- grape shortbread

Introduction:

"During the National Day holiday, I bought a lot of raisins when I went out to play. So I made a lot of sweets with raisins. First of all, I made crispy biscuits."

Production steps:

Step 1: prepare the ingredients.

Step 2: first, soak the raisins in mulberry wine or rum for more than half an hour (or you don't need to soak them, depending on your taste).

Step 3: soften butter at room temperature, add sugar and milk powder.

Step 4: beat with electric beater until the volume is fluffy and the color is slightly lighter.

Step 5: add the egg yolk liquid powder three times, and each time you add it, stir evenly, and then add another amount, until the butter mixture is thick and fluffy.

Step 6: sift in the flour.

Step 7: mix the butter mixture with the flour by hand. After mixing, add the raisins with drained water (the water must be drained, and it's better to suck it with paper).

Step 8: continue kneading until smooth.

Step 9: it was originally said to make some shapes, but the raisins were not easy to operate in the dough. So, we used a simple method to divide the raisins into small balls and knead them.

Step 10: put it on the baking tray and press it with your thumb.

Step 11: after everything is done, put a layer of egg liquid on the surface.

Step 12: put into the oven, 180 ℃, up and down the fire, 15-18 minutes, the surface is golden.

Materials required:

Low gluten flour: 195g

Raisins: 80g

Yolks: 3

Milk powder: 12g

Butter: 80g

Fine granulated sugar: 70g

Note: 1, the remaining protein can be made into other flavors of sweets, en ~ 27 made protein pumpkin bread（ http://home.meishichina.com/recipe-144068.html ）Protein biscuits（ http://home.meishichina.com/recipe-143543.html ）2. Because the water absorption of the ingredients is slightly different, if you find that the dough is very dry when you make it, If the dough can't be formed, you can add half to one yolk to make the dough dry and wet. The taste of this pastry biscuit is very soft, sweet and sour raisins and the taste of the dough match very well ~ en ~ wish you a good appetite ~ ~ see you next time~~~

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : De Peng Ren Ri Ji Pu Tao Nai Su Bing Gan