There is not much difference in the practice of Si Kang, and the deformation of the material has become a change in taste. In fact, this is the recipe for improving the whipped cream but with sour cream.
The butter is softened and cut into cubes.
Mix the powders (including sugar) and sieve them into the butter.
Mix the butter dough and knead it into small pieces.
Add eggs, raisins and sour cream and knead into a ball.
Use a rolling pin to make a thickness of 1-2cm (see personal preference and mold size), and use a mold to press (I used a small biscuit round mold)
Brush the egg yolk on the surface.
The oven is preheated at 200 ° C and baked in 20 minutes.
Oven to see the temper of each family, others can be around 180 °C can break my oven. . It has to heat up. . .