Raisin Roll Pastry

Raisin Roll Pastry

Overview

Crushing raisins has always been a bit annoying. Because raisins have high sugar content, cut them with a knife as they will stick to the knife. However, if I want to smash it with a food processor like Teacher Meng did, I would be even more reluctant - how much trouble would it take to wash the food processor? ! Finally, I cut it with a knife. But later facts proved: at least for this biscuit, the more chopped the raisins are, the better, and the dough should not be too thin, otherwise it will be easily ruined when it is finally sliced. The slices cannot be too thin, so when they are cut in half, they no longer stick to the mini size of 0.6 cm, but become thicker to 0.8 cm. But later I discovered that Teacher Meng actually cut 1 centimeter. OMG, what a thick cookie this is.

Tags

Ingredients

Steps

  1. Ingredients for filling

    Raisin Roll Pastry step 1

  2. Chopped raisins

    Raisin Roll Pastry step 2

  3. Add white sesame seeds

    Raisin Roll Pastry step 3

  4. Pour in honey

    Raisin Roll Pastry step 4

  5. Mix well and set aside

    Raisin Roll Pastry step 5

  6. Cookie Dough Ingredients

    Raisin Roll Pastry step 6

  7. Soften butter and add caster sugar

    Raisin Roll Pastry step 7

  8. Beat with a whisk

    Raisin Roll Pastry step 8

  9. Add vanilla powder

    Raisin Roll Pastry step 9

  10. Add whole eggs one at a time and beat with a whisk

    Raisin Roll Pastry step 10

  11. Become a uniform creamy paste

    Raisin Roll Pastry step 11

  12. Sift in low-gluten flour and baking powder, and form into a uniform dough

    Raisin Roll Pastry step 12

  13. Place it on plastic wrap and push it into a rectangular shape

    Raisin Roll Pastry step 13

  14. Roll into large pieces

    Raisin Roll Pastry step 14

  15. Spread the filling evenly

    Raisin Roll Pastry step 15

  16. While holding the plastic wrap, roll it into a long strip

    Raisin Roll Pastry step 16

  17. Wrap in plastic wrap and refrigerate until hard

    Raisin Roll Pastry step 17

  18. Take out and cut into 0.8cm thick slices

    Raisin Roll Pastry step 18

  19. Place on baking sheet

    Raisin Roll Pastry step 19

  20. Put in the oven, middle layer, heat up to 180 degrees, heat down to 160 degrees, circulate hot air, bake for about 15 minutes, turn off the heat and continue to simmer for about 10 minutes

    Raisin Roll Pastry step 20

  21. Golden on the surface, out of the oven

    Raisin Roll Pastry step 21