Same ingredients, different enjoyment

Same ingredients, different enjoyment

Introduction:

"Little wolf has always liked making biscuits, but just came home from school, the food materials at home only have some raisins, so he created this kind of raisin sandwich biscuit from his usual experience of eating snacks. In fact, in the process of making it, little wolf didn't know whether it could be made successfully or not. As a result, at the moment when the oven came out, with the strong milk smell in the room, little wolf's raisin sandwich biscuits came out Success, the final taste is really good, bite on the outside, crisp, sweet and sour filling, moderate sweetness of the taste, wolf favorite. If you like baking, try it too. "

Production steps:

Step 1: prepare the raw materials, sift the low flour and baking powder in advance, cut the butter into small pieces and soften at room temperature.

Step 2: soak the blackcurrant in water for 20 minutes. After soaking, drain the water and chop the blackcurrant properly.

Step 3: soften the butter easily with your fingers, add sugar in three times, and beat evenly each time.

Step 4: stir until the butter is smooth, slightly bulky and light in color.

Step 5: add the broken eggs in several times and beat evenly. Each time you need to beat the butter and egg mixture thoroughly, then add the next time.

Step 6: after whipping, the butter should be thick, smooth and delicate, white and creamy.

Step 7: add sifted low gluten flour.

Step 8: mix the flour and butter paste with a rubber scraper, and knead it into a large dough by hand.

Step 9: divide the dough into two parts, flatten one of the dough on a non stick chopping board, and roll it into a 0.5cm thick rectangular piece with a rolling pin.

Step 10: spread the chopped blackcurrant evenly on the 1 / 2 position of the dough.

Step 11: overlap the remaining 1 / 2 of the dough on the blackcurrant, press the dough around with your hands, and try to keep no air in the middle of the dough.

Step 12: roll the dough flat with a rolling pin, and use a scraper to straighten the shape.

Step 13: cut the dough into even pieces with a knife.

Step 14: put the small pieces on the baking tray with oil paper at a certain distance. Preheat the oven 180 degrees.

Step 15: brush a layer of egg on each dough.

Step 16: put into the preheated oven, 180 degrees, heat up and down, middle layer, 15 minutes, until the surface is golden.

Step 17: make another dough in the same way. The amount of this raisin biscuit can make 40 small biscuits.

Materials required:

Gluten: 240g

Butter: 80g

Eggs: 2 (large)

Fine granulated sugar: 70g

Salt: 2G

Baking powder: 1 teaspoon

Raisins: 90g

Note: 1. When adding butter to eggs, be sure to add it in several times, and beat each time until the eggs and butter are completely integrated, then add the next time. Be sure not to act too hastily, in order to avoid the separation of egg oil. 2. Butter doesn't need to be overdone. The whole stirring process can be controlled in 5 or 6 minutes. 3. Note that the blackcurrant must be soaked in rum or water for half an hour in advance, so that the roasted taste will not be bitter. 4. The knife must be sharp, or the raisins may fall apart. 5. Baked biscuits must be sealed to prevent moisture from softening~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet