Chrysanthemum biscuit(ju hua bing gan )

Chrysanthemum biscuit

Introduction:

"This little biscuit is made for the baby. Since I learned how to bake, I often grope about how to make biscuits and cakes_ ∩) O ~ baked this chrysanthemum biscuit. There are a lot of photos taken, but I can't bear to give up any of them. Let's put them all. It was originally a baking plate, but it was too much. Finally, I took out the previous 25B emperor baking plate and tried it. I didn't expect it would be very suitable. "

Production steps:

Step 1: prepare all the ingredients. 5: Add low powder and milk powder and stir until there are no particles. 6: Mix thoroughly. 7: Put it into the flower mounting bag (Chrysanthemum mouth) and squeeze it into the baking tray. The size should be uniform. 8: Then squeeze strawberry jam in the middle of the biscuit. 9: Put into the preheated oven, heat 150 ° and 160 ° for 25 minutes. 10: You can eat it!!

Step 2: mix butter and powdered sugar together and beat until milky white.

Step 3: add vegetable oil in batches.

Step 4: add water and stir until there is no liquid.

Step 5: add low powder and milk powder and stir until there are no particles.

Step 6: mix thoroughly.

Step 7: put it into the flower mounting bag (Chrysanthemum mouth), squeeze it into the baking tray, the size should be uniform.

Step 8: squeeze strawberry jam in the middle of the biscuit.

Step 9: put into the preheated oven, heat 150 ° and 160 ° for 25 minutes.

Step 10: cool down and eat!!

Materials required:

Butter: 60g

Sugar: 50g

Vegetable oil: 40g

Low powder: 170g

Milk powder: 10g

Water: 40g

Strawberry jam: right amount

Note: in the process of mixing, it is best to stir in the same direction. If it is cross stirred, its structure will be destroyed and the taste will be affected.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ju Hua Bing Gan