Frosted orange biscuit(tang shuang cheng zi bing gan )

Frosted orange biscuit

Introduction:

"Chu orange itself is sweet but not greasy. It is suitable for the taste of Oriental people. Its flesh is delicate and its skin is thin and juicy. It can be said that it is the best orange I have ever eaten! With his excellent quality and inspirational story behind him, it is difficult for Chu Cheng not to become popular. After finishing the trial pack, I can't wait to order a box online to share with my friends. I think the sweetness of Chu orange is not only the outstanding sweetness of the orange itself. For everyone who knows the story behind Chu orange, the sweetness comes from Chu Shijian's feeling that he didn't give up the hope of life. Because Chu orange is so delicious that people can't bear to add any seasonings to bake it, so I thought of using orange juice to make orange flavored snacks, so that the flesh can be eaten beautifully. Now let's introduce my own frosted orange cake. "

Production steps:

Step 1: prepare the raw materials, soften the butter at room temperature, and squeeze out the orange juice

Step 2: soften the butter, add 30g sugar powder in the biscuit ingredients three times, and beat with an egg beater until the volume is enlarged and the color becomes lighter. Add egg yolk and beat well. Add orange juice and beat well.

Step 3: pour in the sifted low gluten flour, mix it into dough with a rubber scraper, and cover it with plastic wrap

Step 4: roll the dough into 0.6 mm thick slices through the preservative film and refrigerate for 30 minutes to make the dough hard

Step 5: take out the dough from the refrigerator, divide the dough with a round mold, put it on the baking paper, put it in the oven at 170 degrees, bake in the middle layer for about 15 minutes, and take it out to cool

Step 6: let's make the protein cream. Beat 25g protein into the fish eye foaming shape in the egg beater as shown in the figure. Add 45g sugar powder in three times until it is whipped into the shape of linear flowing icing sugar when lifting the egg beater

Step 7: put it into the flower mounting bag and draw the pattern of orange on the biscuit evenly

Materials required:

Low gluten flour: 110g

Butter: 60g

Egg yolk: 1

Sugar powder: 30g

Orange juice: 10g

Protein: 25g

Note: 1. Do not over stir the dough, otherwise the taste will not be too crisp. 2. Put the dough into the refrigerator for better shaping. 3. Baking time can be determined according to the thickness of the dough. Generally, the thicker the biscuit, the lower the baking temperature and the longer the baking time

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Tang Shuang Cheng Zi Bing Gan