Spicy black pepper crisp(xiang la hei hu jiao cui bing )

Spicy black pepper crisp

Introduction:

"Biscuits seem to be sweet, salty biscuits never seem to arouse the interest of diners. Looking at teacher Meng's salty biscuits, my heart is always itching and I can't get off. Crisps are not popular because they bite hard. And the salty crisp, coupled with the spicy flavor of black pepper, its fate can be imagined. Take advantage of the remaining protein, and finally the next ruthless, try this salty spicy black pepper crisp. Make a small amount and try it for yourself. The reaction of others is as expected, but what does it matter? It's just something for yourself. If you like it, take it all. If you don't like it, stay. All things in the world have their own flavor. Is it not more interesting to try to appreciate some foreign customs outside the ordinary

Production steps:

Step 1: Materials

Step 2: soften butter and add sugar

Step 3: beat well with egg beater

Step 4: add protein

Step 5: stir evenly

Step 6: sift in the low gluten powder and baking powder together

Step 7: add black pepper

Step 8: make even dough

Step 9: roll it into a 1cm thick sheet, wrap it with plastic wrap, and refrigerate until set

Step 10: cut into florets with a mold about 2-2.5 in diameter

Step 11: put in the baking tray and brush with protein

Step 12: put into the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for about 20 minutes, then simmer for 10 minutes

Step 13: get out

Materials required:

Butter: 20g

Fine granulated sugar: 8g

Salt: 1 / 8 teaspoon

Protein: 15g

Low gluten powder: 50g

Baking powder: 1 / 8 TSP

Black pepper: 1 teaspoon

Note: if you are in a hurry, you can freeze the dough for about half an hour, but not too long, so as not to cut the dough too hard. The amount of black pepper can be adjusted according to your preference

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Xiang La Hei Hu Jiao Cui Bing