Love butter cake - it's too crispy(ai xin huang you su bing su dao mei tian li )

Love butter cake - it's too crispy

Introduction:

"This shortbread is the most basic but delicious baking. It doesn't need any blender. It's absolutely suitable for beginners."

Production steps:

Step 1: prepare the ingredients and soften the butter completely

Step 2: stir the butter that has softened completely until it is mushy

Step 3: add the sifted frosting powder, vanilla extract and salt, and then stir until even

Step 4: add the sifted medium gluten flour and mix it slowly with a rubber spatula until the batter looks like sand

Step 5: put the batter on a clean workbench and press it once. Knead the batter as little as possible, so that the pastry will be very crisp

Step 6: turn the batter into balls, flatten them, wrap them in plastic wrap and refrigerate for one hour

Step 7: let the frozen batter warm up slightly, spread a small amount of flour on the worktable, roll the batter to a thickness of about one centimeter through the preservative film

Step 8: press out the shape of the biscuit mold, collect and roll the remaining batter, so as to press more cakes

Step 9: poke the hole with a fork to make sure the pastry can be baked evenly, then put it in the oven at 150 ℃ for 20 to 25 minutes or until the edge of the pastry is slightly brown

Step 10: let the pastry cool completely

Step 11: cut the chocolate into small pieces

Step 12: take out half of the chocolate and heat until it is completely melted. Then remove from the fire. Pour the remaining half into the melted chocolate and stir slowly until it is completely melted and glossy

Step 13: dip in the cooled pastry

Step 14: wait for the chocolate to set, or put the pastry in the fridge for 10 to 15 minutes to speed up the setting. The pastry that is too crisp is finished

Materials required:

Salt free butter: 112G

Refined salt: 1 / 2 teaspoon

Medium gluten flour: 170g

Icing powder: 60g

Natural vanilla extract: 1 / 4 teaspoon

Precautions: 1. The batter in step 6 can be refrigerated for a longer time or even overnight. Just give it a little longer time to warm up before rolling. 2. Try to roll and press the pastry when the batter is hard, so that the pastry can keep its shape, If you want to have a crispy pastry, you can extend the baking time to 30 to 40 minutes. I also made a 40 minute pastry. The color of the finished product is dark brown, because the butter and sugar have been coking, but the taste is more rich and crisp

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ai Xin Huang You Su Bing Su Dao Mei Tian Li