Raisin Milk Balls

Ingredients

Unsalted butter

60g

Egg yolks

35g (2 yolks)

Milk powder

10g

Salt

Granulated sugar

30g

Cake flour

120g

Raisins

40g

Egg yolk (for brushing)

Cut the butter into small pieces and soften it at room temperature. In winter, you can use the oven’s fermentation mode to soften it. Soften it to the point where a chopstick can be easily inserted. Wash the raisins first and chop them into small pieces.

Pour in granulated sugar and salt, and use a spatula to press and mix first to avoid splashing when whipping. Granulated sugar can be replaced with powdered sugar, but granulated sugar is best, which can increase the crispness of the cookies.

Then use an electric egg beater to beat the butter at medium speed until the butter expands in volume and turns white in color. When you lift the egg beater, the butter is feather-like. Use a scraper to trim the butter in the middle and then beat it again.

Stir evenly each time to ensure that the butter and egg liquid are fully blended.

Use a spatula to mix evenly and press until the dry powder disappears and it becomes granular.

Roll into small balls of 10g each and place them in a non-stick baking tray. If the oven temperature is not high enough, you can flatten the balls and bake them in round shapes. At this time, you can start preheating the oven to 180 degrees.

First, put it in the middle layer of the oven, set the upper fire to 180 degrees and the lower fire to 170 degrees for 15 minutes. Adjust the temperature and time according to your oven. Because it is spherical and thick, it is easy to be undercooked inside. Wait until the surface has turned golden in the last few minutes, cover it with tin foil, lower the upper and lower fire to 150 degrees, and continue to bake for 5 to 10 minutes. The surface and bottom are easy to burn, so be sure to observe more.