(cai hong bing gan )

Rainbow biscuit

Introduction:

"This time, the oven temperature is a little high, the biscuits are a little burnt, and the photos are taken at night. I'm in a hurry to go to bed, so please ignore the burnt and bad photos. The biscuits are really fragrant and delicate. If you like them, you can try them. If they are well baked, the color should be very good."

Production steps:

Step 1: soften the butter at room temperature and mix well with a rubber scraper;

Step 2: add the powdered sugar twice and stir evenly with the egg beater;

Step 3: add the egg liquid twice and stir evenly;

Step 4: sift in the low gluten flour and mix evenly with a scraper;

Step 5: knead into a ball;

Step 6: divide into 5 small dough;

Step 7: add your favorite pigment color to each dough;

Step 8: knead each dough well by hand;

Step 9: put the dough on the cutting board covered with plastic film and roll it into a rectangle;

Step 10: after rolling out the five colors of dough, fold them one by one and freeze them in the refrigerator for 1 hour;

Step 11: recover to room temperature after taking out, and cut off the uneven parts around with a knife;

Step 12: slice the dough, put it on the baking tray, preheat the oven at 175 degrees, middle layer, heat up and down, about 15 minutes. (I've turned up the temperature. The biscuit is a little burnt.)

Materials required:

Butter: 50g

Powdered sugar: 35g

Egg: 20g

Low gluten flour: 110g

Five kinds of edible pigments: moderate amount

Note: 1. After the dough is taken out of the refrigerator, it should not be stored for too long. It is not easy to slice, and it affects the shape. 2. The baking temperature is adjusted according to the oven. (the temperature is on the high side this time)

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Cai Hong Bing Gan