Apricot biscuit(xing yuan bing gan )

Apricot biscuit

Introduction:

"Give up the apricot biscuit, I believe it is a good memory in the hearts of many post-80s generation. After so many years, DIY revisits the taste of childhood. Each one is so cute, small, round and playful. I like the unique taste, the crisp taste. When I bite it, I will hear the crisp sound of" Ga Bang ". The crisp rosin is sweet and full of rich egg fragrance, full of memories of childhood."

Production steps:

Step 1: cut the butter into small pieces and put it in a basin to soften at room temperature

Step 2: add sugar powder

Step 3: make it bigger

Step 4: add the scattered egg liquid in several times

Step 5: beat well with egg beater

Step 6: mix the low gluten flour with salt and sift it into the basin

Step 7: mix well

Step 8: knead into dough, wrap plastic wrap and refrigerate for half an hour

Step 9: roll the dough into 0.5cm slices, and preheat the oven at 180 ℃ for 10 minutes

Step 10: press out the round biscuit with the mould, put the biscuit into the middle layer of the baking tray covered with oil paper and bake for 15 minutes

Materials required:

Low gluten flour: 300g

Salt free butter: 120g

Powdered sugar: 100g

Egg: 1

Salt: 4 g

Note: 1: when adding butter to eggs, add them in several times, and stir them until they are safe. 2: biscuits are easy to be cooked, and can not be roasted for too long, until the biscuits are naturally colored

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xing Yuan Bing Gan