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1. Add powdered sugar to the softened butter and beat until slightly white and fluffy
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2. Add the egg liquid in portions, stirring each time until the egg liquid is completely absorbed (use room temperature eggs to prevent oil and water from separating), and beat until the volume becomes large and fluffy
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3. Then divide the butter paste into two equal parts (if you only make one flavor, you don't need to divide it). One part contains 120 grams of low powder, 8 grams of almond powder, 1.5 grams of baking powder, milk powder, dried raisins (appropriate amount) and A few drops of vanilla extract, cut and mix well
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4. Divide the well-mixed dough into equal amount of small doses to knead the dough into a cylindrical shape, put it in the refrigerator and freeze it and cut a slice of 0.8-1 cm into a ball.
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5. Then put it in a baking tray, press it slightly, and brush a layer of egg yolk liquid on the surface, and the middle layer at 180 degrees for 15 minutes
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6. Milk cocoa almond cake finished product
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7. Take out another butter batter
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8. Put in 1.5g baking powder, 4g cocoa powder, 120g low powder, dried raisins and a few drops of vanilla extract and continue to mix well
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9. After kneading into the dough, mix the almonds into the dough and continue to knead evenly
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10. Knead the dough into a cylindrical shape
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11. Put it in the refrigerator and freeze it, cut 0.8-1 cm slices and knead it into a ball
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12. Almond Rum Raisin Pastry Finished
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Tips:Eat only one flavor (almond rum and raisin), you can make it directly without separate
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