Sugar biscuit(sha tang bing gan )

Sugar biscuit

Introduction:

"This cookie is always remembered for hours, but when you are young, you remember the happiest thing is that you can have some snacks to eat, but the sugar biscuits have no sandwiched, no stuffing, but they are decorated with sugar on the surface. Though they are very simple, they are very crisp, so to this day, it is often recalled that nowadays, there are many kinds of biscuits, with varied flavors and flavors. It has the same taste, and additives are good for preservation. It's always scary to eat. Food safety is our national condition, so we can make the taste healthy and delicious in a few simple steps. "

Production steps:

Step 1: prepare the ingredients

Step 2: dissolve the butter at room temperature and then beat

Step 3: then add sugar powder and stir 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: shape after mixing

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: sift in the mixed low powder and baking powder

Step 8: knead into a ball

Step 9: put the dough between two pieces of oil paper and roll it into a regular rectangular piece of 2 to 3 mm thick. Remove the most edge part (I knead the edge part into a ball, and then press it to make a biscuit shape, not too ugly), cut out the biscuit embryo according to the appropriate size, then prick many small holes with toothpick, brush with a layer of milk, sprinkle with appropriate amount of sugar

Step 10: put into the preheated oven, bake at 170 ℃ for 8 minutes

Materials required:

Low gluten flour: 115g

Butter: 40g

Sugar powder: 42g

Egg liquid: 10g

Milk: 15g

Sugar: right amount

Baking powder: 2G

Note: 1: when making this biscuit, butter doesn't need to be special. (butter melts at room temperature) 2: when adding egg and milk, add them in two times, and each time should be stirred until they are completely fused before adding the next time. 3: When kneading into dough, don't over knead, just knead into dough. 4: Cut off a small amount of irregular corners can be kneaded together into a ball, with hands to make a Marguerite shape, and then baked, that is beautiful and delicious.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Sha Tang Bing Gan