Put the raisins in a bowl and pour in the hot water without raisins for a while, until the raisins stretch and soften, drain the water, and squeeze them thoroughly. Put the butter in a clean large dish and soften it. Add the powdered sugar at a low speed. uniform
Add the egg yolk solution 3-4 times, add it thoroughly after each addition, until the volume of the butter egg paste becomes larger and slightly swelled. Add the sieved coconut and low-powder and salt with a squeegee and mix well. Put the raisins
Mix the raisin dough by hand or with a spatula, and divide the dough into round balls or ovals of about 12 grams, spread on a baking sheet with oiled paper, preheat the oven 160 degrees, middle layer, up and down Bake for about 30 minutes until cooked.
The weather is getting colder and the butter is not easy to soften. Try preheating the oven to 70 or 80 degrees. Put the sliced butter pot into it and watch it be taken to soften the butter to save time. Every time you add sugar powder and egg liquid, you should be patient and careful. After thoroughly mixing, you can continue to add to avoid water and oil separation. The middle layer of the baking pan is easy to bake at the bottom. It is recommended to lay the tin foil on the bottom layer of the grill, so that the bottom will not be burnt and the color will be even.