Cranberry pastry

Cranberry pastry

Introduction:

"It's all crispy."

Production steps:

Step 1: 1. Soften the butter, add sugar and milk powder, and beat with an egg beater.

Step 2: 2. Make the volume bulky and the color slightly lighter.

Step 3: 3. Add three egg yolks in turn and beat them evenly with the beater. Each time, wait until the yolk and butter are completely mixed before adding the next yolk.

Step 4: 4. Sift the low gluten flour and pour it into the whipped butter.

Step 5: 5. Mix the flour and butter evenly by hand.

Step 6: 6. Pour in the raisins, stir well and knead into a uniform dough.

Step 7: 7. Flatten the dough on the chopping board and roll it into 1cm thick dough with a rolling pin. Use a knife to cut into a small rectangle about 4.5cm * 3cm. Drain into the baking tray and brush the surface with a layer of egg yolk.

Materials required:

Low gluten flour: 195g

Yolks: 3

Milk powder: 12g

Butter: 80g

Fine granulated sugar: 70g

Raisins: 80g

Notice: 1. You can brush another layer of egg liquid in the middle of baking, so the color is good. 2. Preheat the oven 180 degrees, heat up and down 180 degrees, bake for about 15 minutes, until the surface is golden.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet