raisin sandwich biscuit
Haha, come and take a look at my cute cookie-wine-stained raisin sandwich cookies.
Recipe Recommendations
- raisins of 12
- powdered sugar 50g
- protein 15g
- vanilla extract 1g
- low powder 100g
- baking powder 1g
- almond powder 20g
- milk fragrance
- baking
- an hour
- ordinary
Steps for raisin sandwich biscuit
1
Soak the raisins in white rum 1 hour in advance.
2
After the unsalted cream is softened at room temperature, add the powdered sugar and stir well with a rubber spatula.
3
Add egg whites and vanilla extract separately, and beat quickly with a blender until a uniform creamy paste.
4
Sift the low flour and baking powder together.
5
Then add almond powder.
6
Use a rubber spatula to mix the dough in irregular directions to form a uniform dough.
7
Wrap the dough in plastic wrap and chill and relax for about 30 minutes.
8
When the dough is relaxed, cut the soaked raisins into small pieces;(Because the raisins I use are oversized raisins from Xinjiang, I have to cut them into small pieces. If I choose small raisins, I can omit this step, but I need to increase the number of raisins).
9
Divide the dough into approximately 20 grams of dough each.
10
Knead it into a round ball with your hands, make it into a concave shape, and fill it with a wine-stained cherry.
11
11. Finally, gently close the dough.
12
12. After preheating the oven, heat to 180°, lower the heat to 160°, and bake for about 25 minutes. After turning off the heat, continue to simmer with remaining heat for about 5 minutes.
13
One bite down, full of surprises, Ahaha.
14
Someone said, these cookies are so ugly! Um ~ Okay, I'll try to do it better next time.
15
So crispy.