[food fashion arena baking competition area]: crisp and crisp --- sugar butter biscuit(shi shang lei tai hong bei sai qu song su xiang cui sha tang huang you bing gan )

[food fashion arena baking competition area]: crisp and crisp --- sugar butter biscuit

Introduction:

"This kind of biscuit is very simple but delicious. It's a leisurely weekend again. If you are half lying on the sofa, tasting tea and eating leisure biscuits, don't be so comfortable that you can't forget to knock over the tea ~"

Production steps:

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

Step 2: beat it with a beater for 1-2 minutes until the texture is smooth and even.

Step 3: add sugar and beat until the color is lighter and the volume is larger.

Step 4: add egg liquid in three times and mix well.

Step 5: sift in the low gluten flour, mix the flour and butter with a rubber scraper, and refrigerate for about 20 minutes.

Step 6: roll the frozen dough into a cylinder by hand.

Step 7: wrap it in oil paper and freeze for 1 hour.

Step 8: take out the frozen dough and slice it.

Step 9: brush a small amount of protein on the surface with a brush and sprinkle a small amount of sugar

Step 10: preheat oven 180 degrees, middle layer, bake for 15 minutes until yellowish in the middle, then bake around.

Materials required:

Low powder: 100g

Butter: 70g

Salt: 1g

Vanilla sugar: 40g

Egg liquid: 20g

Protein: small amount

Sugar: small amount

Note: 1, biscuit surface with coarse granulated sugar, can make baking process will not easily melt off, taste better. 2. This biscuit baking time to master, to bake a little bit through, otherwise biscuits will not reflect the crisp taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shi Shang Lei Tai Hong Bei Sai Qu Song Su Xiang Cui Sha Tang Huang You Bing Gan