27's baking diary(de hong bei ri ji shuang se quan quan a la bang )

27's baking diary

Introduction:

"Alabang, a kind of Italian hard noodle Stick ~ hard base oil ~ delicious molars Stick ~ today 27, I tried to make alabang mixed with two flavors ~ en ~ by the way, I changed the style a little bit ~ hee hee ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: soften the butter, mix it with powdered sugar and eggs, stir a little, don't beat it, then divide it into two parts, set aside.

Step 3: divide 140g low gluten flour into two parts, add coconut powder and mix evenly.

Step 4: divide 140g low gluten flour into two parts, add coffee powder and mix evenly.

Step 5: evenly divide the butter mixture into two parts, pour into the coffee flavor and coconut flavor flour mixture, knead into dough, and let it relax for half an hour.

Step 6: after the relaxation, divide the two dough into 5g small dough and knead them into thin strips.

Step 7: twist two noodles into a twist.

Step 8: circle the twist and seal it.

Step 9: put it in the preheated oven, 180 ℃ for 15 minutes~~

Step 10: after cooling, pack it and seal it. When you want to eat, just take it out at any time ~ ~ (the lovely biscuit bag you just bought today, cute ~ ~ hee hee ~ ~ show it by the way ~)

Materials required:

Low gluten flour: 140g

Egg: 1

Butter: 10g

Coffee powder: 25g

Coconut powder: 25g

Sugar powder: 30g

Note: 1, about powdered sugar, if not, you can directly use white granulated sugar, crushed into powdered sugar is OK ~ 2, baking plate without oil, otherwise it is not easy to form when baking, it is best to use oil paper pad, when placed, a little distance. 3. EN ~ you can brush a layer of egg liquid evenly on the surface, so that the color is more beautiful. Well, I wish you a good appetite. See you next time~~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : De Hong Bei Ri Ji Shuang Se Quan Quan A La Bang