Rum grape oatmeal

The practice of rum grape oatmeal

Ingredients:

Low-gluten flour250 grams
Sugar-free oatmeal100 g
raisin50g
Unsalted butter80 grams
Powdered sugar100 g
Vanilla extract1 tsp
salt1/2 tsp
Whole egg60 grams
baking soda1 tsp
rum1 tablespoon

The practice of 'rum grape oatmeal'

  1. Dry the red grapes and cut them into small dices. Add 1 tablespoon of rum for 20 minutes.

    Rum grape oatmeal practice Step 1
  2. Add softened butter, powdered sugar, salt and vanilla extract to the egg bowl

    Rum grape oatmeal practice Step 2
  3. Low speed whipping evenly

    Rum Grape Oatmeal Practice Step 3
  4. Add the whole egg liquid in three portions, and mix it thoroughly every time before adding it to the second time.

    Rum Grape Oatmeal Practice Step 4
  5. Whipped into a uniform mixture

    Rum Grape Oatmeal Practice Step 5
  6. Mix low-gluten flour and baking soda and sieve into the pot

    Rum Grape Oatmeal Practice Step 6
  7. Soaked raisins are drained and poured into pots.

    Rum Grape Oatmeal Practice Step 7
  8. Add oatmeal

    Rum Grape Oatmeal Practice Step 8
  9. First use a squeegee blade to mix evenly, then grab it into a ball

    Rum Grape Oatmeal Practice Step 9
  10. Take 25 grams of dough and gently smash into a spherical shape

    Rum Grape Oatmeal Practice Step 10
  11. Put in a baking tray, use your fingers to flatten into a round cake (the same dough is used for the same operation), and discharge it neatly, paying attention to leaving appropriate gaps between the cakes.

    Rum Grape Oatmeal Practice Step 11
  12. The oven is preheated, fired 170 degrees, fired 150 degrees, the middle layer, baked for about 25 minutes, after the flameout, the residual temperature was further simmered for 10 minutes.

    Rum Grape Oatmeal Practice Step 12