Molasses biscuit(tang mi bing gan )

Molasses biscuit

Introduction:

"I've made molasses twice, because several of Mr. Meng's Western dishes are useful. However, I didn't use it once. For the first time, it seemed that I took it to eat zongzi. The second time, they were tossed away by the ice cream powder. This day seems to be some idle, do not toss something, as if some sit and stand uneasy. Let's have a biscuit. Open teacher Meng's book, just turn to the molasses biscuit, it is, while molasses have not been tossed over. It's just that the color doesn't seem as dark as Mr. Meng? Is it copycat molasses awesome enough?

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat well with egg beater

Step 4: pour in the molasses and beat well

Step 5: add the whole egg in batches and stir

Step 6: make a uniform cream paste

Step 7: mix the low gluten flour and baking soda, and sift into the cream paste

Step 8: mix well

Step 9: wrap with plastic wrap and refrigerate for 30 minutes

Step 10: take it out, divide it into 10 g / piece, and rub it round

Step 11: press flat to form a circle about 4-5cm in diameter

Step 12: put in the baking tray

Put it in the oven for about 10 minutes, then simmer for about 10 minutes

Step 14: get out of the oven and let it cool

Materials required:

Butter: 40g

Fine granulated sugar: 35g

Molasses: 12g

Whole egg liquid: 20g

Low gluten powder: 100g

Baking soda: 1 / 8 teaspoon

Note: no molasses can be replaced by honey. When mixing flour paste, use a rubber scraper to turn it in an irregular direction to prevent gluten in flour. The size of biscuits can vary according to your preference.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Mi Bing Gan