Rye raisin

The practice of rye raisin

Ingredients:

Rye flour50g
Low-gluten flour100 g
raisin30 grams
Powdered sugar45 grams
butter40 grams
rum30ML
Baking powder1 teaspoon (5ML)
milk3 tablespoons (45ML)
egg25 grams
salt1/4 tsp (1.25ML)

The practice of 'rye raisin'

  1. Pour rum into the raisins and soak for half an hour

    Rye raisin's approach Step 1
  2. 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.

    Rye raisin's approach Step 2
  3. The state of the flour is coarse corn flour

    Rye raisin's approach Step 3
  4. Add broken eggs and milk to the flour

    Rye raisin's approach Step 4
  5. Knead and dough

    Rye raisin's approach Step 5
  6. 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.

    Rye raisin's approach Step 6
  7. Use a rolling pin to knead the dough into a 1.5cm thick rectangular patch

    Rye raisin's approach Step 7
  8. Cut the finished dough into small triangles as shown

    Rye raisin's approach Step 8
  9. Place the cut small triangle on the baking sheet and brush the whole egg layer on the surface.

    Rye raisin's approach Step 9
  10. Put in a preheated oven at 200 degrees and bake for about 15 minutes until the surface is golden brown.

    Rye raisin's approach Step 10

Tips:

Rye flour is a flour made from rye, which is black in color and is a black healthy food rich in nutrients. Rye bread made from rye flour is a very popular healthy bread. Dim sum and bread made with 100% rye flour lacks gluten and elasticity, so it is generally mixed with wheat flour to make West Point. When kneading the material into dough, do not over-knead it until the surface of the dough is bright. Excessive kneading can cause excessive gluten formation and affect the taste. If there is no rye flour, use whole wheat flour instead of rye flour to make whole wheat scott, which is also a relatively healthy coarse grain snack.