coconut grape crisp
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 400g
- egg yolk of 6
- coconut powder 3 small bags
- butter 160g
- fine sugar 140g
- raisins 150g
- sweetening
- roast
- half an hour
- ordinary
Steps for coconut grape crisp
1
Cut butter into small pieces, soften at room temperature, then add fine sugar and coconut powder.
2
Beat butter mixture until light.
3
Add the egg yolks in turn, beat until the butter is absorbed, and then add the next one. Don't add the remaining egg yolks, leave it behind to brush the egg liquid.
4
Beat until butter becomes thick and fluffy
5
sift flour
6
Add to the butter and add the raisins.
7
Stir well, and soak the raisins with water first to avoid burning easily when roasting later.
8
Take a small piece of the mixed dough, rub it into a round ball, and then flatten it.
9
After everything is done, place it in a baking sheet covered with oil paper and preheat the oven to 180 degrees.
10
You can brush the egg liquid during preheating. It is best to brush it in two layers to make the color better.
11
Place in the oven and bake for about 15 minutes. Keep an eye on the side in the last few minutes and stop or lower the temperature in time to prevent scorching.
12
After roasting, let it cool thoroughly and seal it in an iron box. If you feel a little moist, bake it in the oven for another minute or two.
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