|Low-gluten flour||165 grams|
|Fine granulated sugar||80 grams|
|Baking powder||1/4 tsp (1.25ML)|
|cocoa powder||4 grams|
First, make rum grape coconut dough (85 grams of low-gluten flour, 50 grams of butter, 30 grams of raisins, moderate amount of rum, 35 grams of coconut, 50 grams of fine sugar, 25 grams of eggs, 1/4 teaspoon of baking powder (1.25 ML), 4 grams of cocoa powder). Chop the raisins with a knife
Put the chopped raisins in a bowl, pour the rum enough to soak the raisins, soak for half an hour.
After the butter has softened, add the fine sugar and beat it evenly with an egg beater. No need to send butter
Add the broken eggs twice
After each egg is added, use an egg beater to evenly mix and mix the eggs with the butter.
Mix low-gluten flour, cocoa powder and baking powder into the butter
Mix a little with a squeegee and pour the raisins soaked and drained. Continue to mix and evenly become a moist batter
Pour the coconut and knead it by hand
Knead the dough as shown. Put the dough in the refrigerator for 1 hour
Next, you can make a covered dough (80 grams of low-gluten flour, 40 grams of butter, 30 grams of fine sugar, 18 grams of eggs). After the butter is softened, add the granulated sugar and mix evenly, then add the eggs and mix evenly. Also don't need to send
Pour the sieved low-gluten flour and rub it by hand.
After kneading the dough, let it sit for about half an hour.
Take out the refrigerated rum grape coconut dough and form a long side group as shown in the figure by hand on the chopping board.
Put a layer of fresh-keeping bag on the chopping board, place the edging dough on the fresh-keeping bag, and then cover another layer of fresh-keeping bag. Then use a rolling pin to wrap the dough into a rectangular dough piece (so the dough is easy to disperse, it is not easy to operate directly, so it needs to be clipped between the two layers of fresh-keeping bags)
Remove the fresh-keeping bag from the surface and apply a layer of egg liquid on the surface (outside the formula)
Place the rum grape coconut dough on a rectangular dough
Wrap the dough with a dough. Carefully remove excess patches. Put the wrapped rectangular dough in the refrigerator and freeze for about 1 hour (the layer of frozen ice) until the dough is frozen to the extent that it can be cut.
The frozen hard dough is taken out and cut into 0.5CM pieces with a knife.
Place the cut biscuits on the baking sheet, leaving a certain gap between each biscuit
Put the biscuits in a preheated oven, fire up and down 180 degrees, and bake until the edges of the biscuits turn golden brown. After the biscuit is cooled, it is sealed and preserved.