Grape Crisp

Name: Grape Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Low-gluten flour; 300g Yellow butter; 250g Powdered sugar; 3 pcs egg; 3 to 4g baking soda; 180g Raisins; 120g Chopped walnuts

by Xiao Yin. . . . .

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Ingredients

Grape Crisp

1. Take out the dough and add chopped walnuts, dry the raisins and mix them evenly, then mix with low-gluten flour, gently fold it evenly. Let the dough relax for 20 minutes and then rub it into a strip. Take out the same size agent, knead it into round pellets and place it in the bakeware, then squeeze it slightly.

2. Take out the dough and add chopped walnuts, dry the raisins and mix them evenly, then mix with low-gluten flour, gently fold it evenly. Let the dough relax for 20 minutes and then rub it into a strip. Take out the same size agent, knead it into round pellets and place it in the bakeware, then squeeze it slightly.

3. Press a small half of the raisins that have been squashed with water into the flattened dough. The oven is heated at 160°C and at the bottom of the oven at 140°C. Bake for 25 minutes.

4. Take out the dough and add chopped walnuts, dry the raisins and mix them evenly, then mix with low-gluten flour, gently fold it evenly. Let the dough relax for 20 minutes and then rub it into a strip. Take out the same size agent, knead it into round pellets and place it in the bakeware, then squeeze it slightly.

5. Press a small half of the raisins that have been squashed with water into the flattened dough. The oven is heated at 160°C and at the bottom of the oven at 140°C. Bake for 25 minutes.

Tips:
After the yellow cream and powdered sugar are evenly mixed, it must be mixed until the hair is mixed and the flour cannot be rubbed, otherwise the toughness will become strong.