Milk Raisin Shortbread
1.
Use an electronic scale to prepare the quantities of all materials for later use.
2.
Cut the butter into small pieces.
3.
Melt with warm water until it becomes soft with a finger.
4.
First use an electric whisk for about 30 seconds
5.
Then add white sugar and milk together and stir until the volume is puffy.
6.
Mix the three egg yolks with a manual whisk.
7.
Add the egg yolks in two portions and mix them evenly with an electric whisk.
8.
Then sift in the cake flour, sift in half first, stir evenly with a silicone spatula, then add the remaining cake flour, and continue to stir evenly.
9.
Knead it into a dough with your hands.
10.
Add the raisins and mix well. If you don't have a biscuit mold, you can use a rolling pin to flatten it, and use the rolling pin to arrange the dough around with your hands. (Don’t put the dried raisins in the same place)
11.
Then cover the cute shapes with cookie molds, and coat each shortbread with a layer of egg yolk.
12.
Preheat the oven at 180 degrees for 10 minutes, and then bake it at 180 degrees for 20 minutes until the surface turns golden brown.
Tips:
1. The butter must be melted with warm water over water. Just poke it with your hands, don't melt it all.
2. When I beat the butter, I use the first gear. After adding the milk and white sugar, I stir it first.
3. The amount of cake flour should be controlled by yourself, I only give an approximate amount.
4. If you like sweeter ones, add more white sugar, I don't make them too sweet.
5. The soufflé should be as thin as possible, I made it a bit thick.
