Raisin biscuit

Raisin biscuit

Introduction:

"Everyone who makes biscuits at home not only enjoys the mood, but also enjoys the nature. When you make your own biscuits, you can safely choose the highest quality raw materials and the formula without artificial additives. Taste, in addition to delicious, but also healthy. This raisin biscuit, pure butter and raisins, is absolutely natural, and tastes very good

Production steps:

Step 1: weigh the raw materials and chop the raisins with a knife.

Step 2: soften butter, add sugar powder, stir well, no need to beat.

Step 3: add 1 tablespoon egg liquid and stir well.

Step 4: pour in the chopped raisins.

Step 5: pour in the low gluten flour and stir well to form a dough. (at this time, the dough is relatively wet, you can put a piece of oil paper on the chopping board to pad it.) shape the dough into a cuboid about 5cm wide and 4cm high by hand, and freeze it in the refrigerator until hard (about 1 hour).

Step 6: cut the frozen rectangular dough into 0.7cm thick pieces with a knife.

Step 7: put the cut dough into the baking tray.

Step 8: put into the preheated oven (preheated for 5 to 10 minutes), heat up and down, 165 degrees, middle layer, about 20 minutes, until the surface is golden.

Materials required:

Low gluten flour: 115g

Butter: 75g

Powdered sugar: 60g

Whole egg liquid: 15ml

Raisins: 35g

Note: 1. This biscuit does not need butter, the amount of eggs is small, so do not worry about eggs and butter emulsification is not complete, the success rate is high. 2. Every oven is different. In the last few minutes of baking, it's better to stay next to the oven and carefully observe the coloring degree of biscuits. Once the biscuits are baked in place, they should be taken out in time. 3. The size of biscuits should be consistent as far as possible to avoid some biscuits are ripe and some are not yet ripe.

Production difficulty: unknown

Process: Baking

Production time: three quarters of an hour

Taste: sweet