Grape egg yolk rose milk crispy cake

Overview

Short biscuits with a rich milky flavor, crispy. I baked them with dates last time, but this time I changed them to dried raisins. They also taste great and the milky aroma is even richer

Tags

• baking
• butter
• dried raisins
• egg yolk
• low gluten flour
• rose flower cream
• whole milk powder
• powdered sugar

Ingredients

Steps

1. 1 Butter needs to be melted in water

   

2. 2 Add powdered sugar to the melted butter and stir to melt

   

3. 3 Add flower paste, stir and melt evenly

   

4. 4 Stir the egg yolks evenly and add into the stirred butter liquid in 3 batches

   

5. 5 Sift in the flour and milk powder, stir until there is no dry powder left

   

6. 6 Pour in the dried raisins. Soak the dried raisins in water or rum in advance and knead them into a dough

   

7. 7 Place a layer of oil paper on the dough and roll it into a baby cake with a thickness of about 0.5 cm. Trim off the edges to make it into a rectangular shape

   

8. 8 Place on a baking sheet lined with greased paper, brush with egg wash, preheat the oven to 180 degrees, heat up and down in the middle, for 15 minutes (adjust the time and temperature according to the temperament of your own oven)