Creamy pastry(nai xiang xiao su bing )

Creamy pastry

Introduction:

Production steps:

Step 1: soften the butter at room temperature, whisk the butter until it turns white and bulky.

Step 2: then add 120 grams of powdered sugar and continue to beat.

Step 3: add the egg liquid in three times, and beat thoroughly each time until the egg liquid merges into the butter.

Step 4: then add 2 spoonfuls of milk powder.

Step 5: continue to beat evenly.

Step 6: add 300 grams of low gluten flour

Step 7: stir evenly, do not over stir, over stirring will lead to low flour gluten.

Step 8: cover the dough and let it stand for 30 minutes to form a small dough of about 15g each.

Step 9: after the biscuit is kneaded, brush the egg liquid on the surface and put it into the preheated oven at 165 ℃ for 20 minutes. Each oven power size is different, oven temperature and time for reference only.

Step 10: baked cookies

Materials required:

Low gluten flour: 300g

Butter: 120g

Powdered sugar: 120g

Eggs: 75g

Milk powder: 2 tablespoons

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Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Nai Xiang Xiao Su Bing