[handmade chrysanthemum biscuit] - create a simulation biscuit that surpasses the mold by hand(shou gong ju hua bing gan tu shou da zao yi kuan sai guo mo ju de fang zhen bing gan )

[handmade chrysanthemum biscuit] - create a simulation biscuit that surpasses the mold by hand

Introduction:

"It's my first time to make this biscuit. It's a pure poetic version, inspired by the Yuzi tofu I cut the day before yesterday. When I thought about this biscuit at that time, I wanted to see the finished biscuit as soon as possible. Yesterday, I went to my relatives' house to have a banquet, so I couldn't make it. Today, when the finished biscuit came out of the oven, I really liked it, and I didn't want to eat it until after the photo was taken. When her daughter came home from school, she couldn't put it down. After a long time of persuasion, she picked two which were not so beautiful. The others were put into the bag and said that she would wait until tomorrow to share them with her good friends. I don't have any small baking mold except for the baking tray. This time, I like to play freely. A cup of delicious honey lemon tea and a plate of delicious chrysanthemum biscuits make people intoxicated with both smell and look. If you make such a bag of charming cakes, which are not available on the market, and give them to your best friends, you will feel your heart

Production steps:

Step 1: raw material drawing.

Step 2: soften the butter at room temperature and add sugar and salt.

Step 3: beat the egg beater at low speed until the butter turns white and completely blends with the sugar.

Step 4: add half of the egg liquid, stir until the egg liquid and butter are completely mixed, then add the other half of the egg liquid, beat until they are completely mixed, and the butter is light and fluffy.

Step 5: beat the butter and egg.

Step 6: sift in the low powder that has been sifted once in advance.

Step 7: turn and mix with rubber scraper into flocculent without dry powder.

Step 8: make dough by hand, wrap it with plastic wrap and refrigerate for a while. Because the dough is wet, it's not easy to operate. (in dough, as long as the dough is formed, don't knead it, otherwise the dough will become gluten and the biscuit will be less fluffy.)

Step 9: take out the frozen dough, take a piece of oil paper, put the dough on half of the oil paper, cover the other half of the oil paper, and roll the dough into 0.2-0.3cm pieces with rolling pin on the oil paper. (roll the dough in the middle with oil paper so that it doesn't stick and it's easy to take out the dough.)

Step 10: after rolling, remove the oil paper, sprinkle some dry powder on the dough, and then cut into several strips with a knife, each about 4 to 5 cm wide.

Step 11: take a piece of dough, fold it in half from bottom to top, and cut it into comb shape with a knife on the non interface side in front of the body,. (I use a kitchen knife all the time, ha ha)

Step 12: start from any end, roll it up, wipe it with egg liquid at the end, stick it, then put it into the baking tray, stir the "petals" slightly to form a "Chrysanthemum". (mine is a non stick baking tray. If it's sticky, please spread oil paper)

Step 13: make other "Chrysanthemum" biscuits in turn. (I made 2 sets, 12)

Step 14: dip one corner of the brush into the egg liquid, brush it gently in the middle of the biscuit, then sprinkle the pastry and sugar beads to make "flower heart", send it into the preheated oven, 180 degrees, heat up and down, middle layer, about 12 minutes, bake until the biscuit surface is golden.

Materials required:

Low gluten flour: 100g

Butter: 40g

Powdered sugar: 40g

Salt: 1 / 4 teaspoon

Whole egg liquid: 20g

Egg liquid: right amount

Pastry: right amount

Sugar beads: right amount

Note: the heart of the poem phrase: 1: make biscuits, in the dough, as long as and into a group. Don't knead, let alone make steamed bread, knead until smooth, in that case, the dough is gluten, and the biscuit is not so crisp. 2: When whipping butter, because the amount is relatively small, so the electric egg beater had better use low speed, otherwise the butter will splash up. 3: When adding the egg mixture, it should be added in several times. Each time, it should be stirred until it is completely fused, and then the next time. 4: At that time, the mixed dough was relatively wet, so it could be put into the refrigerator for a while, so it was easier to operate. Even if it was cut with a mold and refrigerated, the cut of the biscuit was smooth, and there was no need to worry about deformation when it was put into the baking tray. 5: The specific time of baking depends on your oven. Biscuits are easy to cook and scorch. In the last few minutes, you'd better watch them, so as not to overheat them. 5: In this paper, the production of crisp granules is also very simple, some can be frozen in the refrigerator, ready to use when needed. Method is: (low powder 15g, sugar powder 15g, milk powder 2G, butter 20g, mix all the powder evenly, and then add butter into small particles by hand. Butter does not need to be softened)

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Shou Gong Ju Hua Bing Gan Tu Shou Da Zao Yi Kuan Sai Guo Mo Ju De Fang Zhen Bing Gan