Honey biscuit
Introduction:
"Honey biscuit, adapted from teacher Meng's molasses biscuit. We have molasses, honey is more. I'm more and more fond of this lazy shaping method. Generally, the dough is pulled into long strips, rubbed neatly and thrown into the refrigerator. After half an hour to an hour, the dough is taken out and sliced quickly and evenly, which is much easier than flattening each ball. Moreover, it's better to rub round bars, because the square bars need to be horizontal and vertical, which is a little more troublesome. "
Production steps:
Step 1: Materials
Step 2: soften the butter and add sugar
Step 3: beat well with egg beater
Step 4: add honey and stir well
Step 5: add the whole egg in batches and stir
Step 6: make a uniform cream paste
Step 7: mix low gluten flour with baking soda and sift into cream paste
Step 8: mix well in irregular direction
Step 9: shape into a strip about 2-2.5cm in diameter, wrap it with plastic wrap, and refrigerate for about 1 hour
Step 10: take out and cut into pieces about 0.6cm thick
Step 11: put in the baking tray
Step 12: put it in the middle of the oven, heat up and down 165 degrees, bake for 15-20 minutes
Step 13: light golden yellow, out of the oven
Materials required:
Low gluten powder: 200g
Whole egg: 40g
Honey: 25g
Fine granulated sugar: 70g
Butter: 80g
Baking soda: 1 / 4 teaspoon
Note: Biscuit size and diameter can be adjusted according to your preference. Large amount of dough can be divided into several parts, respectively shaping cold storage. Baking time and power should be adjusted according to biscuit size.
Production difficulty: simple
Baking technology
Production time: several hours
Taste: sweet
Chinese PinYin : Feng Mi Bing Gan
Honey biscuit
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