Lollipop biscuit: sweet new year(bang bang tang bing gan tian tian mi mi guo xin nian )

Lollipop biscuit: sweet new year

Introduction:

"In the new year, every family can't lack all kinds of sweets and cakes. Milk candy, fruit candy, soft candy, QQ candy, lollipop, nut candy.... There are so many kinds of candy. There are many kinds of sweets, either sweet and rich, or cute, or crisp and delicious. Whatever it is, it will add a more festive atmosphere to the new year. I'm not a sweetheart, but I'm a sweetheart. I always feel that no matter how hard my heart is, it will melt when I have sweet candy in my mouth. Because I like it, I hope to share it with every family and friends who come to my home. So, there is today's "Lollipop biscuit.". Simple biscuit germ, a variety of lovely candy, presented in different forms. Colorful, rich taste, multiple taste. I think this biscuit is very suitable for the happy atmosphere of the new year. Wish everyone a sweet lollipop in the New Year

Production steps:

Step 1: prepare all the ingredients and sift the low gluten flour 2-3 times in advance;

Step 2: melt the butter to liquid state;

Step 3: add the black sugar, continue to heat in water, and stir until the black sugar melts. The butter and sugar are completely fused and viscous;

Step 4: add honey and stir well;

Step 5: add milk and stir well;

Step 6: add sifted flour, cinnamon and salt;

Step 7: mix the flour and liquid evenly to form a smooth dough, wrap it with plastic film and refrigerate it in the refrigerator until the dough hardens;

Step 8: soak the bamboo stick in water for more than 30 minutes or overnight;

Step 9: take out the soaked bamboo stick and suck up the water on the surface;

Step 10: take out the frozen dough and divide it into 30g small dough;

Step 11: take a small dough, roll it into a thin sheet with a thickness of about 0.1 ~ 0.2cm, and press out a round shape with a mold (the diameter of my mold is about 11cm);

Step 12: transfer to baking paper and press bamboo stick on the bottom;

Step 13: use a small biscuit mold to carve a shape in the middle of the round biscuit embryo;

Step 14: press the biscuit germ on the bamboo stick, and press the edge tightly;

Step 15: prepare biscuit germ in turn and put it on baking paper;

Step 16: preheat the oven 135 degrees. Grind the fruit hard candy into powder;

Step 17: put the powdered candy in the hollowed out part just carved, and then put the baking tray into the preheated oven, middle layer, up and down the fire, 130 degrees, bake for 15 ~ 18 minutes, do not move the biscuit after taking it out, wait until it is slightly cool, and then put it on the air net to completely cool;

Step 18: prepare the egg white, sugar powder and lemon juice for decoration;

Step 19: add the lemon juice into the egg white and stir until it is thick;

Step 20: add sugar powder and continue to beat;

Step 21: until you feel the resistance, lift the egg beater, the egg white will not drip, and the protein icing will be done;

Step 22: divide the protein sugar cream into small parts, add the food pigment respectively, mix well and put it into the flower mounting bag;

Step 23: prepare other materials for decoration;

Step 24: feel free to draw on the biscuit.

Materials required:

Low gluten flour: 150g

Salt free butter: 19g

Milk: 20g

Fruit hard candy: right amount

Egg white (for decoration): 1

Food pigment (decorative): a little

All kinds of colored candy (for decoration): appropriate amount

Bamboo stick (for decoration): appropriate amount

Black sugar: 30g

Cinnamon powder: 1g

Salt: a handful

Honey: 50g

Sugar powder (decorative): 150g

Lemon juice (for decoration): a little

Note: 1. The amount of sugar in the recipe is not too much, you can not reduce the sugar. In addition, the biscuit germ is also good to eat alone; 2. When the biscuit dough is mixed, it may be a little dry, and then it can be kneaded slowly; 3. After the biscuit dough is finished, it should be refrigerated until hard, so that when the mold is used to carve the shape, the biscuit germ is easier to take out, and it is not easy to deform; 4. The remaining leftover materials can be folded and pressed into a dough, and then continue to repeat the operation. During the operation, if you feel that the dough is very soft, you can put it into the refrigerator to refrigerate until it is hard, and then continue to operate; 5. This biscuit should be baked slowly at low temperature, so that the surface of the biscuit will be smooth, and the glass sugar part in the middle will be transparent and clear; 6. The specific baking time should be adjusted according to your own oven; 7. The decoration should be played according to your own preference. The consistency of protein cream can be adjusted by lemon juice. Usually, the icing on the line is thinner. The pavement can be slightly thicker. The state in the figure is suitable for pavement.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Bang Bang Tang Bing Gan Tian Tian Mi Mi Guo Xin Nian