|Low-gluten flour||100 g|
|Powdered sugar||45 grams|
|Baking powder||1 teaspoon (5ML)|
|milk||3 tablespoons (45ML)|
|salt||1/4 tsp (1.25ML)|
Pour rum into the raisins and soak for half an hour
Mix low-gluten flour with baking powder and salt, mix sugar, softened butter and sieved flour, hand-pick until butter and flour are thoroughly mixed.
The state of the flour is coarse corn flour
Add broken eggs and milk to the flour
Knead and dough
Pour the raisins soaked and drained and gently rub for 30 seconds to distribute the raisins evenly in the dough. Don't over-knead the dough so that the gluten is too much to affect the taste of the finished product.
Use a rolling pin to knead the dough into a 1.5cm thick rectangular patch
Cut the finished dough into small triangles as shown
Place the cut small triangle on the baking sheet and brush the whole egg layer on the surface.
Put in a preheated oven at 200 degrees and bake for about 15 minutes until the surface is golden brown.