Snickers(shi li jia su bing )

Snickers

Introduction:

"Today's snack is a popular one in the microblog circle a while ago. I made a few changes. The material and method of this biscuit are very simple, and the taste is between cookies and crisps. Its shape is relatively simple, and it doesn't need mold. Some of it is similar to the "biscuit Biscotti" that was made before, but its taste is quite rich and gorgeous. The highlight of biscuits lies in the addition of Snickers. That's right. It's the snicker that makes you strong from sister Lin in a second. It's called "sweeping hunger" ~ ~ ~ not only that, but also I added nuts and cranberries to the raw materials. It's fragrant and rich. Needless to say, it's imaginable

Production steps:

Step 1: get all the materials ready. After mixing flour with salt and baking powder, sift 2 ~ 3 times. Bake the nuts in advance to make them fragrant and set aside;

Step 2: cut the Snickers into small pieces;

The third step: butter cut small Ding, softened at room temperature, beat with egg whisk to whitish cream.

Step 4: add black sugar and white sugar, continue to stir;

Step 5: until the sugar melts, the butter paste is fluffy and textured;

Step 6: break up the eggs in advance;

Step 7: add the butter paste in several times, wait until the egg liquid added in the previous time is completely absorbed, and then add the next time;

Step 8: finally, whisk the butter until it is fluffy and light, and the color turns white, but don't overdo it;

Step 9: take a look at the state at this time, lift the egg beater, and you can pull out the soft sharp corner on the egg beater head;

Step 10: sift in the powder mixture;

Step 11: stir or cut with a scraper until slightly mixed;

Step 12: add chopped nuts and Snickers;

Step 13: mix with scraper until there is no dry powder;

Step 14: transfer the biscuit dough to the fresh-keeping film with a scraper, shape it slightly, wrap it in the fresh-keeping film, and refrigerate it in the refrigerator for 1 ~ 2 hours;

Step 15: after taking it out, put it on the oil paper, and quickly shape it into a long strip, with the height of no more than 2.5cm;

Step 16: preheat the oven 190 degrees in advance. After preheating, put the biscuit germ into the oven, middle layer, up and down the fire, 180 ~ 190 degrees, bake for 20 ~ 25 minutes. As shown in the figure, baking to the middle, the dough will expand slightly cracked, there will be Caramel exudation;

Step 17: after baking, take out the biscuit dough, wait until it is not hot, and move it to the drying net with a shovel. After it is completely cooled, the sawtooth knife is used to cut the parts;

Step 18: when cutting, use a saw blade to cut back and forth. As long as you don't cut it too thin, you can still cut it neatly. My thickness is about 1-1.5cm.

Materials required:

Low gluten flour: 120g

Snickers: 50g

Nuts: 30g

Aluminum free baking powder: 2G

Salt free butter: 42g

Egg: 45g

Black sugar: 8g

Sugar: 8g

Salt: a handful

Note: 1. Snickers is the finishing touch in this biscuit, it's better not to omit. If you really want to use other things instead, you can use similar nougat chocolate instead; 2. The Snickers should not be cut too large, so as not to affect the adhesion of the dough behind. But don't be too small. It's not delicious when it's baked. In my opinion, 0.6 ~ 1cm square is OK; 3. Butter should not be over whipped, otherwise, it will expand too much during baking, which will easily break when cutting biscuits; 4. Do not operate the dough too much, so as not to cause gluten and affect the taste; 5. During baking, the dough will expand and crack, which are normal phenomena; 6. The freshly baked biscuit dough is very soft Be sure to wait until it cools before moving, and wait until it cools completely before cutting. Otherwise, we'll have to eat crumbs. In addition, I think, cut thick, taste better!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Shi Li Jia Su Bing