Rosemary butter biscuit
Introduction:
"Another rosemary biscuit, in fact, there is only a slight difference in formula, there is not much difference in essence. The oil is heavy, and the finished product is crisp. Of course, the heat is also high. Rosemary light fragrance inlaid among them, more solution greasy. However, if you are not bored, you will naturally eat more. Aristotle once said, "temperance is a virtue."
Production steps:
Step 1: Materials
Step 2: wash rosemary, chop and set aside
Step 3: soften the butter, add sugar and salt
Step 4: mix well with a rubber scraper
Step 5: beat with an egg beater
Step 6: sift in the low gluten powder
Step 7: mix well
Step 8: add crushed rosemary
Step 9: mix well
Step 10: wrap the plastic film, shape it into a 3 cm square strip, and refrigerate until it solidifies
Step 11: take out and cut into pieces about 0.6cm thick
Step 12: put in the baking tray,
Step 13: put in the oven, middle layer, heat up and down 170 degrees, bake for 15-20 minutes
Step 14: light gold on the surface, out of the oven
Materials required:
Low gluten powder: 150g
Butter: 57g
Powdered sugar: 35g
Salt: 1 / 8 teaspoon
Fresh rosemary: 1 tablespoon
Note: if it's urgent, put the dough into the refrigerator and freeze for about half an hour until it solidifies, but don't freeze it too hard, otherwise it's not easy to slice. It's not urgent. It can also be stored in the refrigerator freezer. Put it in the refrigerator one day before baking
Production difficulty: simple
Baking technology
Production time: several hours
Taste: sweet
Chinese PinYin : Mi Die Xiang Huang You Bing Gan
Rosemary butter biscuit
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