custard grape crisp
Dad came back from Xinjiang and brought back super sweet cantaloupes and my favorite green raisins. It was so delicious ~ Speaking of which, grapes and raisins contain an anti-cancer trace element, which can prevent healthy cells from becoming cancerous and prevent cancer cells from spreading; and grape seeds can also resist oxidation, which is a very beneficial fruit ~! So, let's make a delicious shortcake today with the Xinjiang raisins brought back by my father! Her name is quiche souffle!
Recipe Recommendations
- low-gluten flour 200 grams
- egg yolk some
- milk powder 15 grams
- butter 80 grams
- raisins 80 grams
- fine sugar 60 grams
- sweetening
- baking
- half an hour
- simple
Steps for custard grape crisp
1
1. The butter softens at room temperature.
2
2. After the butter is softened, add fine sugar and milk powder, and beat with an egg beater until the volume is fluffy and the color becomes slightly lighter.
3
3. Add the three egg yolks in turn and beat evenly with an egg beater. Each time, wait until the egg yolks and butter are thoroughly mixed before adding the next egg yolks.
4
4. The whipped butter should be thick and fluffy.
5
5. Sift the low-gluten flour and pour it into the beaten butter.
6
6. Mix the flour and butter well with your hands.
7
7. Place the dough on the chopping board and flatten it, and use a rolling pin to roll it into a dough sheet about 1CM thick.
8
8. Use a knife to cut off the irregular parts around and trim the dough sheet into a rectangle.
9
9. Use a knife to cut into small rectangles of uniform size.
10
9. Drain the small rectangular dough into a baking sheet and brush the surface with a layer of beaten egg yolk liquid.
11
11. Put the baking sheet into the preheated oven, heat to 180 degrees, and bake for about 15 minutes until the surface is golden brown.
12
It's out of the oven ~! Thick egg milk, sweet raisins, take a bite, full of surprises!