Rum Grape Crispy

Overview

Junzhi's grape soufflé is also a cookie that has been overcooked. This time I’ll try Teacher Meng’s rum and grape cake, which retains the raisin theme, but I don’t know how well it will be accepted. The final result seems to be pretty good and not too out of shape.

Tags

• pastries
• baking
• almond flour
• baking powder
• butter
• cake flour
• raisins
• rum
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Chop the raisins and soak them in rum for 10 minutes

   

3. 3 Soften the butter and add powdered sugar

   

4. 4 Mix well with a rubber spatula

   

5. 5 Then use a whisk to beat

   

6. 6 Sift the flour and baking powder into the butter

   

7. 7 Add almond flour

   

8. 8 Mix it a little

   

9. 9 Add soaked raisins

   

10. 10 Mix well to form a dough

    

11. 11 Wrap in plastic wrap and place in the refrigerator to rest for about 30 minutes

    

12. 12 Roll into 8g/piece balls and place on baking sheet

    

13. 13 Put in the oven, middle layer, heat up and down, 160 degrees, bake for 25 minutes, turn off the heat and simmer for about 10 minutes

    

14. 14 Golden on the surface, out of the oven