Raisin biscuit

Raisin biscuit

Introduction:

"Good smell ~"

Production steps:

Step 1: prepare materials.

Step 2: soften butter, add sugar, stir well, do not beat butter

Step 3: add a spoonful of milk, the capacity of the spoon is 15ml, stir evenly.

Step 4: I mix it like this.

Step 5: add raisins.

Step 6: lower gluten flour. If not, take common flour + corn starch at a ratio of 4:1. (this ratio is my online search, in the picture I take high gluten flour + corn starch mixture) must be screened!!!! As for why you can see the following tips... Add a little baking powder and a little Kishi powder.

Step 7: mix and knead into square strips. (it says 6cm wide and 4cm high in the book. I think the size is as I like.). After forming, refrigerate for 1 hour.

Step 8: take out the refrigerator, cut and set the plate. (I also brush a layer of egg liquid on the surface, so that I won't waste the remaining egg liquid ~)

Step 9: bake at 165 ℃ for 20 minutes. (the oven temperature of each person is different. When baking, you should pay attention to the change of biscuits. The surface of biscuits is golden and does not collapse.)

Step 10: get out of the oven. The surface is not very nice. It's delicious when it's cold! Ha ha, little success~

Materials required:

Butter: 80g

Raisins: 35g

Whole egg liquid: 15ml (1 tablespoon)

Sugar powder: 60g

Low gluten flour: 115g

Notice: it is specially emphasized that it was originally baked directly with the bought low gluten flour, but at the end of screening, it is found that there are many things left one by one. Take a closer look and find that there are worms!! Those insects wrapped in flour, if only sieve is not know so terrible!!! It can move!! Oh, my God! How disgusting!! Goose bumps all over!! Pour those low gluten flour right away! Then take home high gluten flour and corn starch, according to the ratio of 4:1 mix! Please remember to bake and sift!!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor