1. Weigh all the materials and prepare them first, and chop the dried raisins;
2. After the butter is softened, add fine sugar;
3. Beat with a whisk for 1 minute, and beat until the sugar is reduced;
4. Add 3 egg yolks one by one, and continue to beat with a whisk until saccharification and the cream turns white;
5. Mix low-gluten flour and milk powder into the whipped butter;
6. Use a rubber spatula to mix the flour and butter evenly, then pour the raisins;
7. And stir it by hand again, knead it into a uniform dough;
8. Put the dough on the chopping board and use a rolling pin to roll it into a sheet of about 1cm thick;
9. Use to cut the part of the four-step rule to make a rectangle;
10. And use a knife to cut into small rectangles about 4.5cm*3cm in size;
11. Arrange the small rectangular dough into the baking tray, and brush a layer of egg yolk liquid on the surface;
12. Put it in the preheated oven, heat up to 175°C and lower to 155°C, and bake the middle layer for about 15 minutes; I use an ACA oven. The temperature is for reference only.
Tips:1. The degree of butter softening is that you can poke a small hole on the surface with your fingers, not into liquid;
2. Mix the flour and butter evenly without dry powder, the dough will become gluten after mixing too long, which will affect the crispness of the biscuits;
3. The biscuits will expand during baking, leaving a certain gap between the arrangements;
4. Biscuits should not be baked for too long, otherwise the dried raisins will heat up;
