How to make soufflé raisin stick biscuits

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  1.Weigh the ingredients: Mix low powder, milk powder and baking powder evenly;

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  2.The butter is softened in advance, Wash the dried raisins in advance and soak them in water until they are softer.Beat the eggs and set aside;

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  3.Add the fine sugar to the butter in three batches, beat until the butter expands in volume, and the sugar and butter are mixed delicately;

• 4. Then add the beaten egg liquid to the butter in three batches, and beat until the fluffy stage, that is, the color of the oil is milky yellow, and the tissue is fluffy and can produce a plush shape;

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  5.Finally add salt and beat the butter until it is fully fluffy; p>

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  6.The picture shows the butter that has been whipped to the fully fluffy stage.The fat at this time The color is milky yellow and slightly white, relatively fluffy and can bring out the tips of the hair.Butter in this state is more suitable for making crispy pastries;

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  7. Dry the raisins to control the moisture, and put them into the whipped butter together with the flour mixture;

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  8.Knead into a smooth dough;

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  9.Put the dough into a plastic bag, roll it into a square about 1cm thick, and put it in the freezer of the refrigerator for 1 hour;

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  10. After freezing, take it out and cut it into strips of even thickness, place it on a baking sheet lined with oil paper, and put it in the oven , bake the middle layer at 190 degrees for 15 to 20 minutes, check to see if it is evenly colored;

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  11.The freshly baked stick biscuits fill the house with her aroma~