[crescent vanilla pastry] sweet pastry hidden in vanilla sugar(xin yue xiang cao su bing cang ni zai xiang cao tang zhong de tian mi su bing )

[crescent vanilla pastry] sweet pastry hidden in vanilla sugar

Introduction:

"Crescent vanilla pastry, fragrant vanilla flavor, faintly visible vanilla seed, crisp biscuit, crisp roar... I feel that this is the ugliest biscuit I have ever made. The original recipe is from the most comprehensive pastry textbook. Because it looks like a" crescent moon ", so it is named" crescent vanilla pastry ". This biscuit has strict requirements on the temperature of butter in the operation process, and it can be used as much as possible If there is a cooking machine, it is recommended to use it. I think the operation is more convenient and simple, and the success rate is higher than that of manual operation. The recommended methods are as follows: 1. Pour the powder and butter into the machine, stir the yellow loose particles, then add sugar and salt, and continue to stir; 2. Add sugar and salt after the yellow loose particles, and continue to stir; 3. Add egg yolk, and stir into a ball (never stir too much)

Production steps:

Step 1: prepare raw butter and cut into 1-2cm cubes; powder can be refrigerated in advance

Step 2: mix and sift the powder into a large bowl (the console will be more convenient to make)

Step 3: add the butter into the powder, and stir quickly with the scraper until the whole is yellow and loose

Step 4: add sugar and salt, mix well

Step 5: add the egg yolk and mix well (you can also press it with your palm on the console)

Step 6: take a small part of the dough, divide it into 5g pieces, and divide them in turn

Step 7: rub into 7-8cm rod shape, and then bend into crescent shape

Step 8: heat the middle layer of the oven at 170 ℃ for 12-15 minutes

Materials required:

Solid butter: 55g

Low gluten flour: 62.5g

Almond powder: 32.5g

Fine granulated sugar: 20g

Egg yolk: 10g

A pinch of salt

Note: the middle layer of the oven is heated at 170 ℃ for 12-15 minutes * in the mixing process, butter melts. After stopping the cold storage, continue to shape and try 4cm in length. After baking, you become a little fat person. Here I knead the biscuit into 7-8cm long (for your reference) * put the baked biscuit in the box with vanilla sugar and seal it * vanilla sugar: mixture of vanilla seeds and fine granulated sugar

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xin Yue Xiang Cao Su Bing Cang Ni Zai Xiang Cao Tang Zhong De Tian Mi Su Bing