Salty biscuit(xian wei bing gan hai tai rou song tiao )

Salty biscuit

Introduction:

Production steps:

Step 1: mix sea moss, meat floss, low gluten flour and baking powder evenly for use.

Step 2: soften the butter, add sugar and salt, beat it with an egg beater until it is slightly bulky and white.

Step 3: add the egg liquid in three times and stir well. Each time, stir until the eggs and butter are well blended, then add in the next time.

Step 4: the picture shows how it looks.

Step 5: pour in the flour mixture prepared in step 1.

Step 6: knead into a smooth dough

Step 7: put it on the chopping board and roll it into a rectangle.

Step 8: cut into strips with a sharp knife

Step 9: put the sliver into the baking tray

Step 10: bake in an oven preheated to 170 degrees. Bake the middle and upper layers for about 15 minutes. Bake until golden.

Materials required:

Low powder: 150g

Seaweed: 2G

Butter: 75g

Egg: 50g

Baking powder: 3 G

Salt: 3 G

Meat floss: 30g

Fine granulated sugar: 10g

Note: 1. When adding the egg liquid, be sure to add it in several times, fully mix each time, and then add the next time to avoid oil-water separation. 2. When kneading into dough, as long as knead into dough, don't knead too much, so as not to affect the crisp taste of biscuits. 3. When cutting, try to use a sharper knife to avoid irregular incision caused by continuous seaweed cutting. 4. The dosage of seaweed and meat floss can be increased or decreased according to the taste

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Wei Bing Gan Hai Tai Rou Song Tiao