[sugar tea biscuit] - simple texture, crispy to the end(sha tang cha dian bing gan zhi gan pu su ye yi yang xiang su dao di )

[sugar tea biscuit] - simple texture, crispy to the end

Introduction:

"Sugar tea biscuit, no sandwich, no stuffing, just in the surface with sugar decoration, although very simple, but very crisp. Its production method is very simple, and the butter content is relatively low. It's an almost zero failure handmade biscuit that I like and recommend very much. It's very suitable for novice bakers. "

Production steps:

Step 1: soften the butter at room temperature and stir with a hand beater to make a paste.

Step 2: add sugar powder. (my powdered sugar is ground by dry mill, and the ground powdered sugar should be screened.)

Step 3: mix well.

Step 4: add the egg liquid in two times, fully stir each time until the fusion, and then add the next time.

Step 5: add the egg and stir well.

Step 6: add the milk in two times, each time should be fully stirred until the fusion, and then add the next time.

Step 7: finally add a few drops of vanilla essence and mix well. The color of the butter paste becomes light and fluffy.

Step 8: sift in evenly mixed low powder and non aluminum foam powder.

Step 9: knead into dough. (don't rub too much, just form a ball.)

Step 10: put the dough between two pieces of oil paper and roll it into a regular rectangular piece 2 to 3 mm thick. (it's very easy to roll dough between two pieces of oil paper, and the dough doesn't stick at all. It's also very convenient to transfer into the baking tray.)

Step 11: remove the most marginal part and cut out the biscuit germ according to the appropriate size

Step 12: brush a layer of milk and sprinkle with sugar. (I cut 30 pieces)

Step 13: load the baking tray covered with oil paper, put it into the preheated oven, bake at 170 ℃ for about 10 minutes. (try not to walk away in the last few minutes, depending on the color of the biscuits, so as not to scorch)

Materials required:

Low powder: 115g

Butter: 40g

Powdered sugar: 50g

Salt: 0.5g

Milk: 2 tsp (10ml)

Whole egg liquid: 2 tsp (10ml)

Aluminum free baking powder: 1 / 2 teaspoon

Vanilla: a few drops

Note: the heart of the poem phrase: 1: when making this biscuit, butter does not need to be special. 2: When adding the egg and milk, add them in two times, each time until they are completely fused, and then add the next time. 3: No vanilla, no vanilla. 4: When kneading into dough, don't over knead, just knead into dough. 5: A small amount of irregular corners can be baked together, but it is not beautiful, but it does not affect the taste and taste of biscuits. 6: Brush milk, sprinkle sugar after the biscuit germ, the use of oil paper can be light under the transfer. Or refrigerate for a few minutes, harden slightly and transfer.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Sha Tang Cha Dian Bing Gan Zhi Gan Pu Su Ye Yi Yang Xiang Su Dao Di