Crispy Raisin Muffins

Crispy Raisin Muffins

1. First make the biscuits: 15g low-gluten flour, 15g sugar, 10g butter, milk powder, and salt are all poured into the container

2. Grab it with your hands to form crisps

3. 150g low-gluten flour, add baking powder and mix well

4. Add 30g sugar and mix well

5. Add cheese and stir well, then add 30g butter and stir well

6. Pour in 40g of beaten egg mixture and mix well to form a dough

7. Divide the dough into two

8. Sprinkle a little flour on the panel and hands to prevent sticking, and press the dough into a cake shape with a thickness of 1cm.

9. Spread the raisins evenly on one of the cakes

10. Cover another piece of dough and pinch the sides tightly

11. Rub egg liquid on the surface

12. Spread the remaining raisins on top of the dough and compact

13. Sprinkle crumbs on the surface to form crumbs and raspberries

14. Divide the crispy raisin muffins into eight portions with a knife

15. Put the crispy raisin muffins in a non-stick baking pan

16. Put the crispy raisin muffins in a non-stick baking tray, preheat the oven time for 10 minutes in advance, bake for 15 minutes, middle layer, upper and lower fire

Tips:

1. If you don't like raisins, you can use red beans or cranberries
2. Try not to over-mix the dough
3. The temperature of each oven is different, please control the time according to the actual temperature of your own oven
4. If you find coloring during the baking process, you can cover it with tin foil

This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.