Soak raisins in cold water for 25-30 minutes to make them swell after baking.
Pour cooking oil and salt into the container.
Pour in the cooled brown sugar water and mix thoroughly.
Sift baking powder and low-gluten flour into the liquid.
Stir with a rubber scraper. At this time, you will feel a little thin. Without flour, stick to cutting and mixing with a scraper, and it will be fully mixed.
Pour in chocolate beans and stir.
Drain the soaked raisins and put them in a basin to mix with the dough.
Stir the dough thoroughly, it is not as thin as before.
Spread oiled paper on the baking tray, rub the dough into a small cake shape with a scraper and spoon, put it on the paper, and pat it with a scraper to make its thickness basically the same.
1, prepare the materials first. All kinds of ingredients in the ingredient list are common. The only thing to note is that tofu must choose "tender tofu" with very soft texture, and don't choose other tofu.
2. Pour the tender tofu, sugar and broken eggs into a large bowl and beat well with an egg beater.
3, until the tender tofu becomes smooth and particle-free, and the mixture becomes paste. Add softened butter and continue to stir well.
4. Mix the low-gluten flour and baking powder and sift in.
5. Stir evenly with a scraper.
6. Turn to no dry flour, as shown in the figure.
7. Put the batter into the piping bag and extrude the round cookie dough with a medium star nozzle. Leave a certain space between each dough.
8. Put the baking tray in the middle layer of the oven preheated to 190℃ and bake for about 15 minutes until the surface is slightly golden yellow. You can eat it after cooling, and it will taste better if you put it in a sealed box overnight.