Rum Grapes Coconut Chip Cookies

The practice of rum grapes coconut chip cookies

Ingredients:

Low-gluten flour165 grams
butter90 grams
raisin30 grams
rumModerate amount
Coconut35 grams
Fine granulated sugar80 grams
egg43 grams
Baking powder1/4 tsp (1.25ML)
cocoa powder4 grams

The practice of 'rum grapes coconut chip cookies'

  1. 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

    Rum Grapes Coconut Chip Cookies Practice Step 1
  2. Put the chopped raisins in a bowl, pour the rum enough to soak the raisins, soak for half an hour.

    Rum Grapes Coconut Chip Cookies Practice Step 2
  3. After the butter has softened, add the fine sugar and beat it evenly with an egg beater. No need to send butter

    Rum Grapes Coconut Chip Cookies Practice Step 3
  4. Add the broken eggs twice

    Rum Grapes Coconut Chip Cookies Practice Step 4
  5. After each egg is added, use an egg beater to evenly mix and mix the eggs with the butter.

    Rum Grapes Coconut Chip Cookies Practice Step 5
  6. Mix low-gluten flour, cocoa powder and baking powder into the butter

    Rum Grapes Coconut Chip Cookies Practice Step 6
  7. Mix a little with a squeegee and pour the raisins soaked and drained. Continue to mix and evenly become a moist batter

    Rum Grapes Coconut Chip Cookies Practice Step 7
  8. Pour the coconut and knead it by hand

    Rum Grapes Coconut Chip Cookies Practice Step 8
  9. Knead the dough as shown. Put the dough in the refrigerator for 1 hour

    Rum Grapes Coconut Chip Cookies Practice Step 9
  10. 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

    Rum Grapes Coconut Chip Cookies Practice Step 10
  11. Pour the sieved low-gluten flour and rub it by hand.

    Rum Grapes Coconut Chip Cookies Practice Step 11
  12. After kneading the dough, let it sit for about half an hour.

    Rum Grapes Coconut Chip Cookies Practice Step 12
  13. 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.

    Rum Grapes Coconut Chip Cookies Practice Step 13
  14. 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)

    Rum Grapes Coconut Chip Cookies Practice Step 14
  15. Remove the fresh-keeping bag from the surface and apply a layer of egg liquid on the surface (outside the formula)

    Rum Grapes Coconut Chip Cookies Practice Step 15
  16. Place the rum grape coconut dough on a rectangular dough

    Rum Grapes Coconut Chip Cookies Practice Step 16
  17. 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.

    Rum Grapes Coconut Chip Cookies Practice Step 17
  18. The frozen hard dough is taken out and cut into 0.5CM pieces with a knife.

    Rum Grapes Coconut Chip Cookies Practice Step 18
  19. Place the cut biscuits on the baking sheet, leaving a certain gap between each biscuit

    Rum Grapes Coconut Chip Cookies Practice Step 19
  20. 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.

    Rum Grapes Coconut Chip Cookies Practice Step 20

Tips:

1. This biscuit is made up of two kinds of dough. Rum grape coconut dough has a very rich taste, and the edging dough is a crispy dough that not only plays a decorative role, but also increases the taste of the biscuit. In short, it is a very delicious biscuit. 2, cocoa powder here mainly plays a role in coloring, so the amount is not much, only 4 grams. It is not recommended to use too much, otherwise the dough will be too dark and will lose its texture. 3, baking powder can increase the crispness of the biscuit, the quality of the biscuit itself has little effect, if you do not want to add, you can omit.