1. Ingredients for raisin filling
2. Dissolve 6g cornstarch in 20ml water for later use
3. Put 120ml water into the pot
4. 140g raisins in the pot
5. After boiling, continue to cook for 5 minutes on low heat,
6. Add the adjusted cornstarch paste
7. Continue to cook on low heat, stirring constantly, until it becomes viscous, turn off the heat.
8. Add butter
9. Add caster sugar
10. Add salt
11. Add lemon juice
12. Stir until the butter and sugar are completely melted. Cool and spare
13. Roll the puff pastry dough to a thickness of about 0.25cm, and cut into 4 rectangles of the same size. Make a pie every two slices.
14. Use a fork to pierce some small holes evenly on the slice to prevent the dough from bulging during the baking process
15. Add half of the raisin filling, pay attention to leave 1.5cm width around the dough
16. Brush a layer of whole egg liquid around the dough
17. Cover with another piece of dough
18. Press lightly around the dough with your hands
19. Brush a layer of whole egg liquid on the surface of the dough
20. Use a sharp knife to make three cuts on the surface of the dough, as deep as the filling, relax for 15 minutes, put it in a preheated oven, 200 degrees, bake for about 25 minutes
21. Just out of the oven
22. Finished product
Tips:Baking: In the middle of the oven, set the heat up and down at 200 degrees for about 25 minutes, and bake it until the surface is slightly golden.
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