Grape pastry

Grape pastry

Introduction:

"Because of adding a lot of egg yolk, this small heart has a strong flavor. And butter and milk powder give it a very crisp and full flavor of milk taste, coupled with raisins, is enough to give a surprise biscuit

Production steps:

< br > the first step is to brush the surface of raisin, egg yolk, low sugar and butter.

Step 2: soften the butter, add sugar and milk powder.

Step 3: beat with a beater until the volume is bulky and the color is slightly lighter.

Step 4: add 3 egg yolks in turn, and beat evenly with the beater.

Step 5: wait until the yolk and butter are completely mixed before adding the next yolk.

Step 6: add the yolk and butter for the third time, and stir well.

Step 7: the whipped butter should be thick and bulky.

Step 8: sift the low gluten flour and pour it into the whipped butter.

Step 9: mix the flour and butter well.

Step 10: pour in the raisins.

Step 11: pour in the raisins, stir well and knead into a uniform dough.

Step 12: flatten the dough on the chopping board and roll it into 1cm thick dough with a rolling pin.

Step 13: use a knife to cut the irregular parts around, correct the patch into a square, and use a knife to cut it into a small rectangle about 4.5cm × 3cm.

Step 14: put the small rectangular dough into the baking tray.

Step 15: put the small rectangular dough into the baking pan and take a close shot.

Step 16: prepare half of the egg

Step 17: evenly brush the egg on the surface of the dough

Step 18: brush the egg yolk liquid dough, put it into the preheated oven, heat up and down, bake at 180 ℃ for about 15 minutes, until the surface is golden.

Step 19: baked pastry.

Step 20: close up of the pastry.

Step 21: very crisp and full of milk flavor.

Step 22: baked pastry.

Step 23: do not have a strong flavor of pastry.

Materials required:

Low gluten flour: 195g

Yolks: 3

Milk powder: 12g

Butter: 80g

Raisins: 80g

Fine granulated sugar: 70g

Note: 1. When the dough is trimmed into a rectangle, the extra dough can be rolled into a rectangle again. 2. This biscuit only uses egg yolk and the remaining protein, which can be used to make protein crackers, protein coconut balls, angel cakes, etc. 3. Because the water absorption of materials is slightly different, if it is found that the dough is too dry to form a dough, you can add half to one yolk as appropriate to make the dough reach the appropriate degree of dryness and wetness.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor