Extra strong milk stick(te nong niu ru bang )

Extra strong milk stick

Introduction:

Production steps:

Step 1: raw materials as shown in the figure. Cut the butter into small pieces and set aside.

Step 2: mix softened butter, condensed milk and milk powder, mix well with scraper.

Step 3: sift the low gluten flour into a bowl.

Step 4: mix well and knead into dough. (due to the different water absorption and temperature of flour, there will be different hardness and softness. According to the actual situation, if the dough is too dry, you can add some condensed milk appropriately.)

Step 5: roll the dough into 0.3cm thick slices with a rolling pin, remove the irregular edges and corners of the dough, and cut it into rectangle with a knife.

Step 6: cut the dough into thin strips about 0.2cm wide, put them into the baking tray with oil absorption paper in turn, and then put them into the oven preheated 180 degrees, middle layer, about 10 minutes until the surface is golden.

Materials required:

Low gluten flour: 80g

Original sweet condensed milk: 40g

Low fat milk powder: 20g

Butter: 40g

Note: 1. Condensed milk itself is very sweet, so there is no sugar in the formula. Sweeteners can add fine granulated sugar according to their preference. 2. Avoid over kneading the dough. Don't knead it after kneading. Kneading for too long will reduce the crispness of the biscuit. The leftovers after the first rolling can be rolled into a ball and rolled out again, but the taste will be slightly worse than the first one.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Te Nong Niu Ru Bang