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Raisin butter sand | Yu you's recipe transcription

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Yu Sweets Researcher

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Ingredients

cookie : preference
Raisins : 60g
rum : 50cc
White chocolate : 60g
Unsalted butter : 60g
rum : About 1/2 teaspoon
Brandy : About 1/2 to 1 teaspoon

Time required

25minutes

Procedure

1) Raisin hot water reconstitution 00:27
Put the raisins in boiling water to remove the oil coating, then chill in water and soak in rum for a day, or add 1 tablespoon of sugar to 50cc of water and soak in boiled syrup.
2) Make cream 00:45
Finely chop white chocolate, melt it in a water bath, and cool it to the extent of human skin. Stir the butter, which has been returned to room temperature, until creamy, and mix the chilled chocolate with 1.5 tablespoons of raisins. Put it in a storage bag while it is still soft, move it toward the edge of the bag so that it can be easily squeezed, and cool it in the refrigerator for 1 to 2 hours.
3) Combine with cookies 03:12
Lightly coat the back of the cookie with rum or syrup, squeeze the chilled cream, put the raisins on top, and sandwich it with another cookie. Cool and harden to your liking.

Point

If you don't like rum, use 50cc of water with 1 tablespoon of sugar and boiled syrup. The same applies when applying to cookies.
Chocolate can be melted in the microwave, but white chocolate is easy to burn, so we recommend boiling it in hot water.
Add rum and brandy to the butter as you like. It doesn't have to be.
Commercially available cookies may be used. The video uses a separately created one.
The taste of cream doubles when it is laid down. In the video, I put it in a cookie and let it rest for a day.
The time required does not include the time to soak the raisins, the time to lay the cream, and the time to lay the cookies.