Glass biscuit(bo li bing gan )

Glass biscuit

Introduction:

Production steps:

Step 1: soften the butter, add sugar and salt, beat with egg beater until fluffy

Step 2: add the egg liquid twice, and continue to beat with the beater, so that the egg and butter are completely integrated into a fluffy and light state

Step 3: mix the low gluten flour and baking powder and sift into the butter in the previous step

Step 4: mix the flour and butter with a rubber scraper

Step 5: when the mixture is almost the same, knead it into a soft dough by hand

Step 6: roll the dough into 3 mm slices with a rolling pin

Step 7: press out the biscuit pattern with biscuit mould

Step 8: press a small round mold in the middle of the biscuit

Step 9: place the pressed hollow biscuit dough on the baking tray

Step 10: put two or three pieces of hard candy in the middle of the cookie dough

Step 11: put in a preheated 180 degree oven, bake in the middle for about 8 minutes, wait until the fruit hard sugar in the middle melts, then come out of the oven, wait until it's cold, take the biscuit off the baking paper, if it's hot and the sugar hasn't cooled yet, it's hard. If you want the biscuit to be baked, you can thread it and hang it up. Use a small rod to press a small hole on the biscuit dough and press it as deep as possible. Otherwise, the other side of the biscuit will not be blocked due to the expansion of the biscuit when it is hot.

Materials required:

Low gluten flour: 100g

Egg: 20g (whole egg liquid)

Baking powder: 1 / 4 teaspoon

Fruit candy: how many

Butter: 40g

Fine granulated sugar: 40g

Salt: 1 / 4 teaspoon

Note: Tips: 1. The butter is heated and melted, then put into the refrigerator to cool, and then take it out for use. The effect is extremely poor. The egg beater can't beat it at all. 2. The egg liquid, baking powder and flour are not strictly in accordance with the formula, and the final dough will break. The effect is very poor. 3. There is no proper mold to make this biscuit. There is also the rolling skin is too thick, baked out does not look thick

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Bo Li Bing Gan