|Low-gluten flour||250 grams|
|Sugar-free oatmeal||100 g|
|Unsalted butter||80 grams|
|Powdered sugar||100 g|
|Vanilla extract||1 tsp|
|Whole egg||60 grams|
|baking soda||1 tsp|
Dry the red grapes and cut them into small dices. Add 1 tablespoon of rum for 20 minutes.
Add softened butter, powdered sugar, salt and vanilla extract to the egg bowl
Low speed whipping evenly
Add the whole egg liquid in three portions, and mix it thoroughly every time before adding it to the second time.
Whipped into a uniform mixture
Mix low-gluten flour and baking soda and sieve into the pot
Soaked raisins are drained and poured into pots.
First use a squeegee blade to mix evenly, then grab it into a ball
Take 25 grams of dough and gently smash into a spherical shape
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.
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.