/article/ca 00d 56 c 427 A8 ee 99 feb cf 79 . html

1. After the butter is softened, add the powdered sugar and beat well with an egg beater.

2. Add the egg yolk liquid in turn and stir well. Wait until the yolk is completely blended before adding the next time.

3. Sieve the low flour, custard powder and milk powder into the beaten butter, and mix the butter and flour evenly by hand;

4 pour in raisins, stir well and knead into a uniform dough;

5. Wrap the dough with plastic wrap and refrigerate for 30 minutes.

6. Take it out and divide it into small pieces of equal size, and gently press it thin;

7. Spread oil paper on the baking tray, put the biscuit cake into the baking tray, and brush a layer of broken egg yolk liquid on the surface.

8. Put it in a preheated oven and heat it to 170 degrees, 12- 15 minutes until the surface is golden.