Vanilla sugar biscuit(xiang cao sha tang bing gan )

Vanilla sugar biscuit

Introduction:

"The original recipe of this hastily made biscuit comes from the original refrigerator biscuit in Changdi's baking dictionary. However, there is no milk powder, no sugar, sugar is not fine enough, there is no time for the dough to refrigerate. So we made this vanilla sugar biscuit

Production steps:

Step 1: prepare materials

Step 2: pour the softened butter and sugar into a large bowl

Step 3: beat well with egg beater

Step 4: add vanilla powder and stir well

Step 5: add the whole egg liquid in batches

Step 6: Whipped butter paste

Step 7: sift the low gluten powder and baking powder into the butter paste

Step 8: mix well with a rubber scraper

Step 9: pour it on the table and roll it into a piece about 0.3cm thick

Step 10: use the mold to clip out the circle

Step 11: put in the baking tray and arrange

Step 12: put it into the oven with 170 ℃ preheating, bake in the middle layer for about 15-20 minutes, and remove the golden surface

Materials required:

Butter: 85g

White granulated sugar: 70g

Low gluten powder: 150g

Whole egg liquid: 30g

Vanilla powder: 1 / 2 tsp

Baking powder: 1 / 2 teaspoon

Note: This biscuit tastes like granulated sugar. If you don't like the taste, you can make it with powdered sugar or fine granulated sugar. If you like the original refrigerator biscuits, you can rub the dough into long strips, refrigerate for 3 hours, and cut into 0.5 cm thick slices after shaping

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Cao Sha Tang Bing Gan