Honey egg and milk biscuit(feng mi dan nai bing gan )

Honey egg and milk biscuit

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: soften the butter at room temperature and beat it with an egg beater.

Step 3: add sugar, continue to beat with the egg beater until the color is white and the volume is enlarged.

Step 4: add the yolk in three times, each time until the butter and egg are well blended.

Step 5: add salt and stir well.

Step 6: add honey again.

Step 7: sift in flour and mix well to form a batter.

Step 8: make a dough and knead it smooth.

Step 9: roll the dough into 0.5cm thick slices with a rolling pin.

Step 10: press the required pattern out of the mold.

Step 11: put the dough into the baking tray covered with oil paper, preheat the oven, 180 degrees, about 20 minutes.

Materials required:

Low gluten flour: 180g

Yolks: 3

Butter: 80g

Honey: 50g

Milk: 50g

Salt: a little

Sugar: 30g

If it's too wet or too dry, add milk.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Feng Mi Dan Nai Bing Gan