Liquor-stained Plum Biscuits

Name: Liquor-stained Plum Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 18 pcs Plum; 35g Powdered sugar; 50g egg; 20g butter; 1g Baking powder

by Sang Dolma

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Two weeks ago, I made huamei meat and bought a large box of huamei. The rest has been left unused and there is no place to deal with it. It might be a good idea to suddenly want to incorporate them into cookies. According to my habit, the oil must be less. The plum was soaked in wine for about 30 minutes, which stimulated the flavor of the plum. Adding biscuits, it became very style. The biscuits mixed with the taste of childhood always have such a touch of emotion to soothe all depression, restlessness, and so on. Before talking about plum flavor, I also waited for the opportunity to remember it.

Ingredients

Liquor-stained Plum Biscuits

1. The plum tears the skin, removes the core, cuts the skin and flesh into small cubes, pours a little rum and soaks for about 30 minutes

2. Prepare other required ingredients

3. After the butter is softened, add powdered sugar and beat with a manual whisk until well mixed

4. Add the egg liquid and beat until all combined

5. Soak the plums, remove them, add them to the mixture, and mix well

6. Sift in low-gluten flour and baking powder, mix with a spatula to make a batter

7. Put the batter into the piping bag, cut a suitable hole in the piping bag, and squeeze the batter onto the baking tray into a circle shape

8. Preheat the oven, the temperature is 175 degrees, the time is 12 minutes, and you can put it in the baking tray

Tips:
1. Soak the plum in wine in advance, which will help stimulate the aroma of plum, and add it to the biscuits to make the flavor stronger;
2. I usually use powdered sugar to make this kind of biscuits, instead of fine sugar, the surface of the finished product with powdered sugar is smoother and tidy;
3. Don't use candied fruit to talk about plums, use hoarfrost to talk about plums;
4. When cutting the piping bag mouth, about 1 cm is enough, not too wide or too narrow.