Raisin crispy strips

Raisin crispy strips

Introduction:

"There are many kinds of biscuits, so the space for concave shape is relatively large. In addition, various accessories can be added, so there are more changes in categories. Today's recommendation is a long strip biscuit with raisins in it. The rich milk flavor of butter and the taste of sunshine on raisins make it delicious!"

Production steps:

First step: dry clean grapes, and put a little Baijiu to boil.

Step 2: cut into smaller pieces

Step 3: take a piece of butter out of the refrigerator in advance and soften it at room temperature

Step 4: add sugar and start to beat

Step 5: add the egg liquid and continue to beat evenly

Step 6: until it turns a little white, part of the sugar dissolves, and part of it looks like one by one

Step 7: then add the sifted low gluten flour

Step 8: mix well to form a dough

Step 9: use a rolling pin to roll it into a large sheet about half a centimeter thick

Step 10: cut long strips with a sharp knife, put them on the baking plate, middle layer of the oven, heat up and down 180 degrees, 20 minutes, and then cover them with tin foil~

Materials required:

Butter: 75g

Low gluten powder: 100g

Sugar: 90g

Egg liquid: 20g

Raisins: moderate

Note: about which sugar and powdered sugar are added: I added sugar. The difference between sugar and powdered sugar lies in the extensibility of the baked dough. The baked sugar is more crisp, and the powdered sugar is more crisp. The raisin crispy bar is crispy and delicious, because the raisins are soft, too crispy will lose the taste. In addition, the sugar powder will be faster and the granulated sugar will not expand so much.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet