Butter biscuit(su you bing gan )

Butter biscuit

Introduction:

"It's really good to make use of shortening. My mother-in-law didn't eat biscuits very much, so she ate several pieces in a row, which made me feel happy. Ha ha. "

Production steps:

Step 1: prepare the butter

Step 2: 1 egg and 1 yolk (for decoration)

Step 3: powdered sugar

Step 4: low powder, milk powder, and custard powder

Step 5: prepare the above materials and start sending butter, but I don't understand why my butter picture is so white?????

Step 6: whisk for a while, add powdered sugar, continue to whisk, add eggs

Step 7: continue to mix well with a blender and sieve into the mixed powder.

Step 8: mix the pastry dough with scraper, press it into thick slices by hand, and then roll it into 0.5 thick slices with rolling pin.

Step 9: after finishing, brush egg yolk on it

Step 10: after brushing the slice, use a fork to scrape the irregular stripes on the slice.

Step 11: make a shape with my favorite mold or big bottle cap. I got batter on my hand, so I didn't take a picture. Put in the baking tray

Step 12: bake until the surface is golden. Because the surface is coated with egg yolk, it's golden. Very good-looking.

Step 13: put it in a food box, seal it with a bag and store it.

Materials required:

Butter: 125g

Powdered sugar: 60g

Egg: 1

Custard powder: 8g

Milk powder: 8g

Low powder: 200g

Note: when mixing noodles, it should be light, not vigorous. The biscuit will be very hard and hard to eat. The dough should not be too soft, otherwise it is not good to move to the baking plate and the shape of the flower is not beautiful. When cutting flowers, the oven can be preheated. 150 in the lower 15 minutes or so, depending on the size of your oven. Bake until the surface is golden.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Su You Bing Gan