Original alabang: a hard stick to bring lots of fun to children(gei xiao peng you dai lai duo duo le qu de ying bang bang yuan wei a la bang )

Original alabang: a hard stick to bring lots of fun to children

Introduction:

"I made a cookie some time ago. I really didn't think it was troublesome to send butter. Softening butter was really a headache. I originally planned to make it after dinner. I took out the butter in the freezer of the refrigerator and found it was still hard one hour later. I thought it couldn't be softened before I went to bed. I made it the next day. When I got up in the morning, I found it was still hard, only the surface was a little hard Soft, sweaty... Cover well, put in the sun... Finally softened, sent... Feeding... Stirring... Bagging... Mounting... The problem came again, too dry and difficult to squeeze, so that a mounting bag was crushed, and some egg liquid was added to mix evenly, and then bagging... It's much better to squeeze, and I'm very happy to see the beautiful pattern. After baking in the oven, the preheated pattern slowly disappeared After baking, the pattern almost disappeared and became small round cakes. Suddenly, I realized whether it was too cold to make cookies. First, butter was not easy to soften and melt at room temperature. Second, butter is not easy to soften. Finally, it's not easy to squeeze out from the decorative bag. Wait until it's warm. Last week, I found some biscuits that don't need butter. It's much easier. The original flavor of alabang is quite simple. It tastes hard and a little crispy. Although it's added with sugar, it's just a little bit sweet. It's very refreshing to chew one. It's low in calories The kids in our family are very interested in things. They grab one and insert it into the bottle like me, or put one in their mouth to bite, or play with one in their hands for a long time, or knock each other with one in their hands. They are really more interested in a different style. Only made some original, if you add some chocolate and so on, maybe the taste will be more rich. There's a chance to try again... "

Production steps:

Step 1: prepare the required materials.

Step 2: soften the butter, mix it with sugar and eggs.

Step 3: stir a little, no need to send.

Step 4: pour in the low gluten flour and mix it evenly.

Step 5: knead the dough, wrap it with plastic wrap, and let it rest for half an hour. The dough is a little dry. It may be necessary to adjust the amount of flour to ensure that the dough is not too wet and soft.)

Step 6: put the loose dough on the chopping board and shape it into a rectangular dough with a thickness of about 0.5cm. If you stick the chopping board, you can sprinkle some flour (in fact, it's not sticky if you don't sprinkle it).

Step 7: slice the dough and cut it into strips with a knife.

Step 8: pick up both ends of a long strip with both hands, twist it as many times as possible, and then put it into the baking tray covered with tin foil. Preheat the oven to 150 degrees in advance, put it in the middle layer and bake for about 15 minutes. Bake until yellowish on the surface.

Materials required:

Common flour: 104g

Egg: 1, about 50g

Butter: 10g

Corn starch: 26G

Powdered sugar: 30g

Precautions: 1. Prepare the required materials. 2. After the butter softens, mix it with powdered sugar and eggs. 3. Stir a little, no need to stir. 4. Pour in low gluten flour and mix well. 5. Knead into dough, wrap it in plastic wrap, and let it rest for half an hour. The dough is a little dry. It may be necessary to adjust the amount of flour to ensure that the dough is not too wet and soft.) 6. Put the loose dough on the chopping board and roll it into a rectangular dough with a thickness of about 0.5cm. If you stick the chopping board, you can sprinkle some flour (in fact, it's not sticky if you don't sprinkle it). 7. Cut the dough into strips with a knife. 8. Pick up the two ends of a long strip with both hands, twist it as many times as possible, and then put it into the baking tray covered with tin foil. Preheat the oven to 150 degrees in advance, put it in the middle layer and bake for about 15 minutes. Bake until yellowish on the surface.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Gei Xiao Peng You Dai Lai Duo Duo Le Qu De Ying Bang Bang Yuan Wei A La Bang