|Low-gluten flour||200 g|
|Fine granulated sugar||70 grams|
|Egg yolk (coated on the surface, if the egg used for the dough is large enough, there is excess egg liquid, you can also use whole egg liquid)||About 1 egg yolk|
|Raisins (soaked with rum or water)||60 grams|
|milk powder||10-15 grams|
After the butter is fully softened, use a electric egg beater to whipped at low speed, add the fine sugar in portions, until all is even, and send it. (The butter is getting bigger and whiter)
Add the egg mixture and continue to beat evenly. I was lazy and added the eggs directly inside.
Add flour and milk powder (personal feeling does not need to be screened), use a spatula or directly into the dough by hand. (There will be a little bit sticky)
Add raisins to the dough. (In advance, use rum for a few minutes, then dry it with kitchen paper. This raisin is moist and has a good taste. You don't need a bubble, you can recommend it to everyone.)
Knead the raisins into the dough
Use a rolling pin to knead the dough into a dough piece of about 0.3-0.5 cm. Cut into the size you like, put it into the baking tray, and brush it with a layer of egg yolk or whole egg liquid (the whole egg liquid can be a part of the egg in the dough before, like the yellow color, or the egg yolk liquid, However, I have tried to feel that the difference is not big, maybe my egg is yellower?)
Preheat the oven to 170 degrees and bake for about 20 minutes. You can change the direction of the baking tray in the middle to ensure even coloring.
Baked, the fragrant crispy, not very sweet, but the raisins are very refreshing.