Two color flower biscuit(shuang se hua duo bing gan )

Two color flower biscuit

Introduction:

"Today, this biscuit is made for my niece. It is specially made into a beautiful flower shape, just for the little girl who loves beauty. In my opinion, baking brings me the most intuitive feeling is: happiness! No matter what the final product is, when you devote yourself to complete every kind of bread, cake or biscuit, the process of investment is the most important. At this moment, my whole body relaxed, very calm, very confident and quiet. When smelling the warm and sweet smell from the oven, only happiness can explain the mood at the moment. That's what baking brings me the most fun. "

Production steps:

Step 1: prepare materials. Butter softened at room temperature, various ingredients weighing.

Step 2: soften the butter, add sugar and beat it with an egg beater until the sugar melts.

Step 3: add the whole egg liquid in several times. Each time, the egg liquid and butter should be fully fused, and then add the next time.

Step 4: Whipped butter.

Step 5: divide the butter into two equal portions.

Step 6: sift in a portion of baking powder, 60 grams of low flour and a little vanilla powder. Add 60 g low powder, 5 g Matcha powder and a little baking powder to the other portion. Stir well with a scraper until there is no dry flour.

Step 7: mix dough, wrap in plastic wrap and refrigerate for 20 minutes.

Step 8: take out a portion of dough and roll it into 0.4cm thick dough. Use the flower mold to print the outline of the flower.

Step 9: carve the center of the flower with the flip side of the flower mounting mouth.

Step 10: take another dough and do the same as the previous one.

Step 11: move the flowers to the greased paper baking tray. Use a bamboo stick to make a mark on the petals of a flower.

Step 12: change the center of the two colors and put it in the middle of the flower. Use the blunt head of the toothpick to evenly prick out small points at the center of the flower. Preheat the oven at 160 ℃, lower and middle layers for 15 minutes, then simmer for 10 minutes.

Step 13: finished product drawing.

Materials required:

Butter: 50g

Sugar: 30g

Matcha powder: 5g

Vanilla powder: right amount

Whole egg liquid: 30g

Low powder: 120g

Baking powder: 1 / 2 teaspoon

Precautions: 1. If the dough is too sticky, it can be spread on the preservative film.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shuang Se Hua Duo Bing Gan