Raisin Egg Yolk Rose Milk Crisp

Name: Raisin Egg Yolk Rose Milk Crisp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g butter; 210g Low-gluten flour; 2 pcs yolk; 12g Whole milk powder; 80g Raisins; Some Egg liquid; 30g Powdered sugar; Gram Rose flower cream

by Flower order

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

The shortbread biscuits with a strong milky aroma are crispy. The dates I baked last time were replaced with dried raisins. The taste is also great and the milky aroma is stronger.

Ingredients

Raisin Egg Yolk Rose Milk Crisp

1. Butter needs to melt in water

2. Add powdered sugar to the melted butter and stir to melt

3. Add flower paste, stir and melt evenly

4. Stir the egg yolks evenly, add them to the stirred butter liquid in 3 times

5. Sift in low-powder and milk powder, and stir until there is no dry powder

6. Pour the dried raisins, soak the dried raisins in advance with water or rum, and knead them into a dough

7. Put a layer of oil paper on the dough and roll it into a baby cake with a thickness of about 0.5 cm. Remove the edges to make it rectangular

8. Put it on a greased paper baking tray, brush the egg mixture, preheat the oven 180 degrees, the upper and lower fire middle layer, 15 minutes

Tips:
1. Thin, crispy, full of milk flavor
2. Dried raisins can be replaced with cranberries, chopped dates, honey beans, you can adjust them according to your own taste