Glass candy core flower biscuit(bo li tang xin hua duo bing gan )

Glass candy core flower biscuit

Introduction:

"This candy bar is what I've always wanted to make. I've seen someone make it a long time ago, and I'm curious about her glass core. Later, I finally understand that it's the smashed fruit candy in the middle. Because the temperature in the oven melts the sugar, when it cools again, it turns into a flower biscuit with a "glass core". This sugar core makes the biscuit more cute and lovely! "

Production steps:

Step 1: all materials are ready, butter softens at room temperature in advance, if it is not easy to soften at room temperature, it can be softened by low temperature heating in microwave oven, and low gluten powder is sifted into the basin in advance

Step 2: smash the candy, the more smashed the better! It's better to choose the kind with strong transparency. My sugar chips contain cream, so the sugar core is not so transparent. Later, the second plate was replaced with transparent sugar

Step 3: put butter and powdered sugar in a bowl

Step 4: mix them evenly with a rubber scraper

Step 5: pour in the egg liquid twice, continue to beat at high speed, wait for the egg liquid and butter to mix well, and then pour in the next egg liquid

Step 6: use the electric egg beater to whisk at high speed until the volume is slightly enlarged and the color is slightly lighter. This is the butter paste

Step 7: sift the flour and milk powder together into the butter paste. Wipe the butter on the egg beater with flour. Don't waste it

Step 8: first mix evenly with a rubber scraper and present a loose state

Step 9: use your hands to knead it into a ball. Don't knead it like kneading noodles to prevent tendons

Step 10: put the dough on a plastic film and press it into a flat piece by hand, so that it can be refrigerated more quickly

Step 11: after about 30 minutes, the dough becomes hard. Take it out of the refrigerator and roll it into a flat piece about 2 cm thick

Step 12: carve out the pattern with the cherry blossom mould, and then carve out the flower core with the big mouth of the small flower mouth

Step 13: arrange in a non stick baking tray

Step 14: put 160 degrees in the middle of the preheated oven, heat up and down, bake for 5 minutes

Step 15: take out the flower chip, quickly put sugar crumbs on the flower chip, and then re-enter the oven, 160 degrees for 8 minutes

Step 16: the surface and edge of the biscuits are golden yellow. The sugar in the middle melts and bubbles. When the time comes, the biscuits are out of the oven immediately. The biscuits continue to be put in the baking tray to cool naturally. A total of two plates are baked

Step 17: after cooling in the baking pan, you can gently remove it and put it on the air rack to continue cooling; I baked two plates in total, and the next two lines were baked in the first oven, the time was not suitable, 170 ℃ for 10 minutes, and then took out the sugar chips and baked for 5 minutes. The color was too dark, so in the second heat, the temperature was adjusted to 160 degrees. First, bake for 5 minutes, then add sugar, and continue to bake for 8 minutes. The color and sugar were just right. Therefore, experience is groped out in practice!

Step 18: cute, cute! Biscuits are crisp, with the participation of sugar core, very interesting! Next to the Chinese knot fish pendant is my son's hand-made class, really festive atmosphere, I specially put here, feel very match!

Materials required:

Butter: 60g

Powdered sugar: 45g

Whole egg liquid: 20g

Low gluten powder: 120g

Milk powder: 10g

Fruit candy: right amount

Note: candy should use the kind of high transparency, it is better not to use cream, so the sugar core is opaque, unless you like that kind of Oh; when the biscuit is put into the oven for the first time, the temperature should not be too high, take out the sugar when the biscuit is shaped and not discolored, and then put it into the oven, the temperature can be appropriately extended, when the surface and edge discolor, and the sugar also bubbles, so the time and temperature are different The degree is just for reference. Please adjust it according to your oven. After the biscuits are baked, don't rush to take them out of the baking tray. At that time, the sugar is still liquid. After cooling, gently take them out and put them on the shelf to cool.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bo Li Tang Xin Hua Duo Bing Gan