Raisin pastry

Raisin pastry

Introduction:

"This one adds 3 egg yolks, butter, milk powder and fresh milk to give it a full milk flavor. With enough raisins, it's a full surprise biscuit!"

Production steps:

Step 1: soften the butter, add sugar and milk powder, beat with egg beater, until the volume is fluffy and the color is lighter.

Step 2: add 3 egg yolks in turn, beat them evenly with the beater, wait until the yolk and butter are completely mixed, and then add the next yolk.

Step 3: the whipped butter should be thick and fluffy.

Step 4: sift the low gluten flour and pour it into the whipped butter,

Step 5: mix the flour and butter evenly by hand. It's sticky at first. You can also use a scraper to stir. Then pour in raisins, mix well and knead into a uniform dough.

Step 6: flatten the dough on the chopping board, and roll it with a rolling pin into a piece about 1cm thick. Use a knife to cut off the irregular parts around, and make the dough into a rectangle. After a while, knead it into a ball and roll it into a rectangle.

Step 7: cut into a small rectangle about 4.5 * 3cm with a knife. And use a scraper to shape it.

Step 8: put the small rectangular dough into the baking tray, brush a layer of egg liquid on the surface, and put it into the preheated oven. Bake at 180 degrees for about 15 minutes, and wait until the surface is golden.

Step 9: put it on the cooling rack after it is out of the oven, and put it into the biscuit box after it is completely cool. It can be kept for about half a month, no problem.

Materials required:

Low gluten flour: 195g

Yolks: 3

Milk powder: 12g

Butter: 80g

Fine granulated sugar: 70g

Raisin: 80g

Note: due to the slightly different water absorption of materials, if the dough is very dry and does not form, 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