Raisin Icing Biscuits-sweet But Not Greasy Rosin

Name: Raisin Icing Biscuits-sweet But Not Greasy Rosin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 75g butter; 15g Lemon Fruit Balm; 1g salt; 50g raisin; 70g Caster sugar; 6ml rum; 5ml water

by I love tomato food

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I have tasted this little biscuit. It's sweet, but it's not greasy. With the sweetness of raisins, it's sour and sweet. It's really good. The World Cup tonight is about to enter the night of championships, such a small point is with you, how can you not be moved! "

Ingredients

Raisin Icing Biscuits-sweet But Not Greasy Rosin

1. Pickle the raisins with 15ml of rum in advance for more than 2 to 3 hours.

Raisin Icing Biscuits-sweet But Not Greasy Rosin recipe

2. Butter softened at room temperature, cut into pieces and beat smoothly with an electric whisk

3. Add granulated sugar and salt and continue to beat evenly,

4. Mix 1ml of rum and egg liquid evenly, then add a small amount of egg liquid to the butter and mix well, and add the next time after mixing thoroughly each time

5. Sift in low-gluten flour,

6. Use a silicone spatula to mix the butter mixture with low-gluten flour thoroughly

7. Put the mixed batter into a piping bag with a round hole piping mouth, cut the mouth,

8. Squeeze out a small round ball with a diameter of 62.5px~75px on the baking pan with oil paper

9. Then put the drained raisins on the small balls and put them in the oven preheated at 180°.

10. Middle layer, heat up and down, bake for about 15 minutes, until the surface is golden brown

11. After baking, remove the biscuits while it is hot, and evenly brush with lemon fruit paste.

12. Then pour 5ml of rum into the powdered sugar, add 5ml of water, and mix evenly to form a moderately viscous rum frosting

13. Finally, brush the icing on the surface of the biscuit

Tips:
Precautions:
1. The longer the rum soaks the raisins, the more mellow the fragrance. If you have time, it is recommended to soak for about two days.
2. If too much egg liquid is added to the butter at one time, water and oil separation will occur if the butter cannot be absorbed. Add a little bit of egg liquid and add it again after mixing well.
3. Because the batter contains a lot of butter, although it is a small ball when squeezed, the butter inside will melt immediately after being heated in the oven, which will make the biscuits spread larger, so be sure to leave enough when squeezing The space allows the biscuits to spread out, otherwise they will stick together due to lack of space.
4. The thinness of the frosting can be adjusted with water. If it feels thicker and not easy to apply, you can add a little more water appropriately.
5. The biscuits brushed with fruit cream and icing sugar are sweet and crunchy. If you prefer a lighter taste, you can omit the application step.