Brittany pastry: a collection worthy pastry(zhi de shou cang de xiao su bing bu lie ta ni xiao su bing )

Brittany pastry: a collection worthy pastry

Introduction:

"Brittany pastry, a crisp pastry, is soft when it is baked. It exudes the aroma of vanilla and rum, and becomes crisp after cooling. It has endless aftertaste, sweet but not greasy. It's easy to do. Adults and children like it. It's a kind of biscuit worth collecting in baking diary

Production steps:

Step 1: prepare the required materials.

Step 2: soften the butter at room temperature, add sugar powder and stir well.

Step 3: add vanilla essence and egg yolk and stir well.

Step 4: add rum and stir well.

Step 5: sift in low gluten flour and mix well.

Step 6: live into a smooth dough (in the process of living, if it is sticky, you can add a small amount of flour to prevent sticking).

Step 7: after waking up for 20 minutes, roll the dough about 7-8 mm thick and press it into pieces with a round mold.

Step 8: mark the pattern on the pressed round cake with a knife.

Step 9: put it in a baking tray with oil paper, leave a certain gap in the middle, and it will be a little bigger in the process of baking.

Step 10: put in the middle layer of the oven, heat up and down 120 degrees, bake for about 20 minutes, then color the surface.

Materials required:

Low gluten flour: 200g

Powdered sugar: 80g

Vanilla extract: 2 drops

Butter: 120g

Egg yolk: 1

Rum: 10ml

Note: 1. This butter doesn't need to be whipped. If it doesn't soften well at room temperature or takes too long, you can also turn it slightly in the microwave oven or add a small amount of water in the pot to make it half melt. 2. After living, the dough is soft. In the process of rolling, roll it gently, not too hard. 3. If you don't have a round mold, you can find something with a round mouth. What I use here is the mouth of a red wine glass. 4. The biscuits placed in the baking tray must not be too close to each other. They will become bigger during baking. 5. The pattern should be as deep as possible, because the patterns will fuse after being heated. 5. The temperature of the oven can also be adjusted according to their own oven, the principle is medium temperature baking and coloring.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhi De Shou Cang De Xiao Su Bing Bu Lie Ta Ni Xiao Su Bing