Crispy finger cake with raisins
Ingredients: salt,butter,powdered sugar,baking powder,low powder,egg
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Crispy finger cake with raisins
1
Prepare the ingredients as follows: soften the butter, sieve the powder, beat the eggs for later use, soak the raisins in Bailynne for more than 3 hours, and then use kitchen paper to drain the water
2
Beat the softened butter with an egg beater until smooth and white
3
Add the powdered sugar in three times, melting completely each time and blending fully with the butter
4
Add the eggs in three more times, each time thoroughly blended with the butter, and finally add salt and stir well
5
Pour in the sifted flour, stir until there is no dry powder, and then add in the soaked raisins
6
Gently stir into a ball
7
Place the dough in two portions in a plastic wrap, roll it into a rectangle, and place it in the refrigerator for about 2 hours
8
Preheat the oven at 190 degrees, cut the frozen cookie slices into strips with a sharp knife, place them into a baking sheet and place them in the preheated oven. Bake at 190 degrees until the surface is slightly colored.
9
Leave some space in the middle when placed, and the biscuits will expand a little during baking to prevent adhesionCrispy finger cake with raisins Make Tips
1. Just stir the dough into a ball. Don't knead it too much to prevent gluten from appearing. Baking powder can make the biscuits more crisp and loose. Don't put it if you care. 2. The frozen dough must be cut with a sharp knife. The frozen raisins are not easy to cut. It is easy to break the cookie strips. 3. The baked cookies must be completely cooled and put into a fresh-keeping jar to prevent them from becoming soft with moisture. 4. Although the cookies are good, don't be greedy. Make sure to keep a glass of water nearby, because once you start eating, you can't stop drinking.