Rum Grape Coconut Biscuits

Rum Grape Coconut Biscuits

1. Ingredients for rum grape coconut dough: 85 grams of low-gluten flour, 50 grams of butter, 30 grams of raisins, appropriate amount of rum, 35 grams of coconut, 50 grams of fine sugar, 25 grams of eggs, 4 grams of cocoa powder

2. The material of the edging dough: 90 grams of low-gluten flour, 40 grams of butter, 30 grams of caster sugar, 18 grams of eggs

3. Chop the raisins with a knife (chop as little as possible)

4. Put the chopped raisins into a small bowl and pour rum (the raisins can be submerged), soak for half an hour

5. The butter is softened at room temperature so that you can easily poke it with your fingers, add fine sugar, and beat evenly with a manual whisk (no need to beat the butter)

6. Add the beaten eggs in two times (Stir well after each addition, so that the eggs and butter are fully mixed)

7. Sift the low-gluten flour and cocoa powder into the butter, and stir slightly with a rubber spatula

8. Pour in the drained raisins and continue to mix evenly to form a batter (the batter after mixing is relatively moist)

9. Pour in the minced coconut, first scrape it with rubber and stir it slightly

10. Knead the dough with your hands, cover it with plastic wrap, and put it in the refrigerator for 1 hour.

11. To make the edging dough: After the butter is softened, add fine sugar and beat evenly (the same does not need to be beaten)

12. Add the eggs and beat evenly

13. Pour in the sifted low-gluten flour and knead it by hand (after kneading the dough, let it stand for about half an hour)

14. Take out the refrigerated rum grape coconut paste dough and shape it into a rectangle by hand on the silicone mat

15. Lay a fresh-keeping bag on the silicone mat, put the edged dough on the fresh-keeping bag, and then cover another fresh-keeping bag, and then use a rolling pin to roll the dough into a rectangular piece of dough through the fresh-keeping bag (because the edged dough is easy to loose, directly Rolling is not easy to operate, so it needs to be sandwiched between two layers of fresh-keeping bags to roll out)

16. Tear off the fresh-keeping bag on the surface, and brush the remaining egg liquid on the surface as an adhesive

17. Put the whole rum grape coconut paste dough into a long strip and wrap it on the edged dough sheet, and remove the excess dough sheet. Then wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze for 1 hour

18. Take out the frozen dough, use a knife to cut into thick biscuit slices, and preheat the oven at 180 degrees for 10 minutes

19. Place the cut biscuits on the baking tray, leaving a certain gap between each biscuits, because the biscuits will swell a little during the baking process

20. Bake: upper and lower fire mode, middle level, 180 degrees, bake for 20 minutes

21. Biscuits puffed up

22. Bake until the edges of the biscuits turn golden yellow before they are out of the oven. After the biscuits cool, seal them for storage

Tips:

1. The baking time and temperature are for reference only, adjust according to the situation of your own oven
2. If it feels a little soft and difficult to cut when you cut it again, it means you need to put it in the refrigerator and freeze it again.
3. The butter of this biscuit does not need to be sent
4. The edging dough needs to be sandwiched between the two layers of fresh-keeping bags and rolled out, because the dough is relatively soft and easy to loose, and it is not easy to operate if it is rolled directly
5. If you want to increase the crispness of the biscuits, you can add 1/4 teaspoon of baking powder to the rum grape coconut dough material
6. Oven: TO5332