A small snack made with raisins, featuring a golden appearance, fragrant and crispy texture, and delightful taste. The preparation process is not difficult; it mainly involves creaming, mixing, and shaping the butter. If raisins are unavailable, dried cranberries can be used as a substitute. This recipe yields approximately 30 raisin butter balls, each weighing about 10g, and fits in a single 28cm*28cm square non-stick baking pan. Thank you for saving and following this recipe; your support greatly encourages me. This is my second recipe with a rating, and I am very happy! Feel free to ask any questions, and I will respond promptly. Please also let me know if you think the recipe needs improvement. Let us progress together in the kitchen! Thank you!
Ingredients: – Unsalted butter: 60g – Egg yolks: 35g (2 pieces) – Milk powder: 10g – Salt: 1g – Granulated sugar: 30g – Low-gluten flour: 120g – Raisins: 40g – Egg yolk (for brushing surface): 5g Instructions: Cut the butter into small pieces and soften at room temperature. In winter, use the oven’s proofing mode for softening. Soften until a chopstick can easily pierce through. Wash and finely chop the raisins. Add granulated sugar and salt to the butter. First, press and mix with a spatula to avoid splattering during whipping. Granulated sugar can be replaced with powdered sugar, but granulated sugar is preferable for increasing cookie crispness. Use an electric mixer to beat the butter on medium speed until the volume expands, the color turns pale, and the butter becomes feathery when lifted. Periodically use a spatula to gather the butter toward the center and continue whipping. Add the egg yolk liquid in two batches, mixing thoroughly after each addition to ensure full incorporation. Sift the low-gluten flour and milk powder into the mixture. Use a spatula to mix and press until no dry flour remains; the mixture should appear granular. Add the chopped raisins and knead by hand until a uniform dough forms. Roll the dough into small balls of about 10g each, and place them with intervals on a non-stick baking pan. If the oven temperature is insufficient, flatten the balls into discs for baking. Preheat the oven to 180°C (top and bottom heat). Brush the surface of each ball with egg yolk liquid. Place the baking pan in the middle oven rack and bake at 180°C top heat and 170°C bottom heat for 15 minutes. Adjust temperature and time according to your oven. Since the balls are thick, they may remain undercooked inside. Once the surface turns golden in the final minutes, cover with aluminum foil, lower both top and bottom heat to 150°C, and bake for an additional 5 to 10 minutes. Monitor closely to prevent burning on the surface and bottom. The fragrant milk-flavored raisin butter balls are ready! They are delicious. After completely cooling, store in an airtight container for up to seven days.
