Red yeast and maple leaf biscuit(hong qu feng ye bing gan )

Red yeast and maple leaf biscuit

Introduction:

"The autumn season has left behind madness and long dreams as well as the regret of waking up. The story of autumn is always haunted by the wind of death. I don't want to pick it up. Fortunately, with the fate of never leaving, I will try to pick up the fragments of the story for you, one by one, one by one, slowly..."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature.

The second step: add sugar powder, salt, electric egg whisk until the color becomes lighter and the volume becomes larger and creamy.

Step 3: add egg liquid in several times and mix well.

Step 4: sift in low gluten flour and Monascus powder and mix well.

Step 5: grab the dough, wrap it with plastic wrap and refrigerate for 1 hour.

Step 6: take out the frozen dough, roll it into a uniform thin sheet, press out the leaf shape with the leaf biscuit mold, and decorate the petiole.

Step 7: put into the baking tray, preheat 160 ° in the oven and bake for 20 minutes.

Step 8: take it out and let it cool.

Materials required:

Butter: 60g

Powdered sugar: 50g

Salt: a little

Egg liquid: 25g

Low gluten flour: 120g

Monascus powder: 5g

Note: Monascus powder is a kind of natural red pigment, which is widely used in southern China to make roast meat or tofu. Monascus is steamed with glutinous rice, inoculated with Monascus strains, fermented and propagated. The product is dark red glutinous rice after fermentation, which becomes Monascus powder after crushing.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Hong Qu Feng Ye Bing Gan