Flower biscuit
Introduction:
"I don't have much time to bake, but I have a strong interest in baking. This biscuit is made for the first time. It has many shortcomings, and its appearance is not exquisite enough. Moreover, it's overcooked and heavily colored. It's a half failure. But it also accumulates a lot of experience for my baking in the future. I'll try to make it better next time."
Production steps:
Step 1: materials ready
Step 2: soften the butter in the greenhouse, add sugar and salt, beat it with an egg beater until it is fluffy and slightly white
Step 3: add the egg liquid in 2 or 3 times, and beat well with the beater
Step 4: sift in low flour and baking powder
Step 5: mix well with scraper
Step 6: then knead it into a smooth dough
Step 7: divide the dough into 2 portions
Step 8: set aside one portion and add the cocoa powder to the other portion. Slowly knead until the cocoa powder is completely integrated into the dough
Step 9: roll 2 portions of dough into dough, press out the flowers with abrasive tools, and then press out the center of the circle with mounting tools
Step 10: swap the dough with two centers
Step 11: put the processed flower dough into the baking tray
Step 12: preheat the oven 180 degrees, bake in the middle for 15-20 minutes
Materials required:
Low gluten flour: 100g
Salt free butter: 40g
Cocoa powder: 5g
Egg liquid: 20g
White granulated sugar: 40g
Salt: 4 / 1 teaspoon
Baking powder: 4 / 1 teaspoon
Note: This biscuit can also be made with other molds.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Hua Duo Bing Gan
Flower biscuit
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