Christmas cookies(sheng dan hua se xiao bing gan )

Christmas cookies

Introduction:

"In the twinkling of an eye, Christmas is coming again. Suddenly, I'm interested in making some nice biscuits. Let's review the joy of seeing many lovely biscuits and the joy of tasting them when I was a child."

Production steps:

Step 1: prepare 40 grams of powdered sugar.

Step 2: 50g butter.

Step 3: 180g low gluten flour.

Step 4: one egg, break it into egg liquid.

Step 5: soften the butter, add the powdered sugar, beat the butter and powdered sugar at low speed with an egg beater. (butter is sliced to soften)

Step 6: pour in the whole egg liquid in three times, and beat the mixture of egg liquid, butter and sugar powder to viscous and fluffy state at low speed with egg beater.

Step 7: sift in the flour and mix well with chopsticks.

Step 8: knead into dough, don't use too much force when kneading, just knead into dough, don't knead too much.

Step 9: cover the dough with a layer of plastic film and let it stand for half an hour.

Step 10: cover a piece of plastic film on the chopping board and put the dough on the plastic film.

Step 11: roll the dough into 0.3cm thick pieces with a rolling pin.

Step 12: use a variety of biscuit molds to print various shapes of biscuits on the dough.

Step 13: tear off the leftover material outside the biscuit shape, and place the biscuit neatly on the baking tray covered with tin foil.

Step 14: the leftover materials can be re kneaded into a ball, and then the graphics can be printed repeatedly.

Step 15: brush a layer of egg liquid on the surface of the biscuit to be baked.

Step 16: preheat the oven to 160 degrees, put the baking plate into the middle layer, heat up and down, bake for 15 minutes, and then put out the plate.

Step 17: after the biscuits are cooled, they can be decorated with melted chocolate sauce.

Materials required:

Powdered sugar: 40g

Butter: 50g

Egg liquid: 2 portions

Low powder: 180g

Note: 1, biscuit size and thickness directly affect the baking time and temperature, according to the actual situation of regular baking. 2. Try to make the biscuit thinner, otherwise it will be hard to bite. Don't over knead the dough, just shape it, otherwise the biscuit will be very hard. 3. The water absorption of flour is different, according to the specific situation. 4. Egg liquid brush and not brush can be, brush will brighten some luster.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Sheng Dan Hua Se Xiao Bing Gan