Macaroni biscuit(mi hou tao bing gan )

Macaroni biscuit

Introduction:

"This kind of weather is especially suitable for baking, baking out a warm and beautiful mood, bid farewell to cloudy and cold days, because there are the most delicious biscuits to accompany. Baking is like a magic kitchen, which turns the imagination into reality. This Macadamia biscuit is loved by everyone and will definitely make you love it. "

Production steps:

Step 1: prepare materials

Step 2: soften the butter at room temperature, add powdered sugar and beat until the color is lighter

Step 3: add egg liquid in several times and continue to beat

Step 4: make the color lighter and expand slightly

Step 5: sift in the low gluten flour and mix it gently with a rubber scraper

Step 6: finally, gently knead into a smooth dough

Step 7: divide the dough into three groups: large, medium and small

Step 8: add Matcha powder to the largest dough, Jishi powder to the medium dough, cocoa powder to the small dough, and gently knead the three dough

Step 9: first knead the custard dough into a cylinder of about 2cm, and put it into the refrigerator to freeze for five minutes

Step 10: roll the Matcha dough into a 25cm * 9cm rectangle

Step 11: put the frozen cylinder on it

Step 12: wrap evenly and refrigerate for five minutes

Step 13: roll the cocoa dough into a 25cm * 15cm rectangle

Step 14: wrap the cylinder and refrigerate for 10 minutes until firm

Step 15: evenly cut into 0.5cm thin slices with a knife

Step 16: brush a little egg liquid on the surface and stick black sesame to decorate

Step 17: drain into a greased paper baking pan

Step 18: put it into the middle layer of the oven with 170 ℃ pre heating and bake for about 20 minutes

Materials required:

Low gluten flour: 275g

Salt free butter: 150g

Sugar powder: 100g

Egg liquid: 50g

Matcha powder: 8g

Cocoa powder: 5g

Custard powder: 5g

Black Sesame: right amount

Note: 1. This biscuit is made by cutting biscuits. The dough should be refrigerated or sliced after freezing. 2. In order to achieve a crisp taste, butter is very important. In today's weather, you can soften it at room temperature first. When stirring, you can put a warm water basin of about 40 degrees under it. The temperature should not be too high, otherwise the butter will not melt. 3. After adding low flour in butter, you need to stir and pinch gently, otherwise flour gluten will affect the taste.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Mi Hou Tao Bing Gan