Cooking Steps

1. 

   Step1:The butter 60g is taken out from the refrigerator and diced, and then put into the self baking powder 200g. Do not reweat or melt it. In this step, keep the solid state of the butter. [supplement] the self baking powder is the flour already containing the bulking agent. The ingredients are close to the combination of low flour + baking powder. If not, it can be replaced by low powder plus baking powder. The amount of baking powder is about 2% 4% of the weight of low powde

2. 

   Step2:Rub the butter into small pieces by hand. Put them into the powder pile for several times, roll them and stick them on. The particles are easy to rub out. Do not rub them for too long to avoid melting the butter by hand

3. 

   Step3:Add a pinch of salt. Mix 50g sugar and 60g raisin

4. 

   Step4:Break one egg into egg liquid. Pour 30g egg liquid into the mixture in step

5. 

   Step5:Pour in 50g light cream and 30g milk. I use cream with high fat content

6. 

   Step6:Mix it until it's dough. Don't rub the dough too much

7. 

   Step7:Roll the dough to a thickness of 1.5cm. Use a round lace cutting die with a diameter of 5cm to cut the raw material and then roll it together again. Do not rub the dough too much

8. 

   Step8:Place the green body in the baking tray with tin paper. Brush the remaining egg liquid in step 5 on the surface. I brush a lot of egg liquid. Brush two layers. In order to use up all the remaining egg liquid

9. 

   Step9:Put into the middle layer of the preheated oven at 180 ℃ and bake for 15 minutes

10. 

    Step10:Finished product

11. 

    Step11:Finished product