Crispy raisin

Crispy raisin

Introduction:

"It's the fourth biscuit I've made. I'm really more proficient with it. It's a simple recipe. It's delicious. I really strongly recommend this biscuit. I can't stop eating it. Come and have a try. "

Production steps:

Step 1: prepare the ingredients, and cut the blackcurrant properly. Sift the low powder and baking powder in advance.

Step 2: soften the butter, add sugar in three times, and beat until the volume is slightly enlarged and the color becomes lighter.

Step 3: add sugar in several times, and beat evenly each time.

Step 4: add the egg in three times and beat well. Each time you need to beat the butter and egg mixture thoroughly, then add the next time.

Step 5: add salt, evenly, stir evenly, should be thick smooth delicate state.

Step 6: how the whipping is done.

Step 7: add baking powder, low gluten flour and raisins.

Step 8: knead into dough by hand (just knead into dough, don't over knead)

Step 9: put it on the chopping board, roll it into a flat shape with a rolling pin, and then put it into the refrigerator freezer for more than 1 month.

Step 10: take out the frozen dough, cut it into strips with a knife, put it into the baking tray, preheat the oven to 190 degrees, and bake for about 15 minutes.

Step 11: it's great to eat while it's hot and cool ~ ~ ~ one of my favorite biscuits right now. (I don't know if it has something to do with my love of blackcurrant)

Materials required:

Butter: 80g

White granulated sugar: 60g

Low gluten flour: 220g

Egg: 50g

Blackcurrant: 90g

Salt: 1 / 4 tsp

Baking powder: 1 teaspoon

Note: 1, pay attention to the black currant must be soaked in rum or water for half an hour in advance, so that the roasted taste will not be bitter. 2. The knife must be sharp, or the raisins may fall apart. 3. Make sure the biscuits are well sealed~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor