Card biscuit(ka pian bing gan )

Card biscuit

Introduction:

"Today's card biscuit is made by imitation. There's no small heart-shaped biscuit mold. It's a little bigger, so it's not well spliced, but it's still lovely ~"

Production steps:

Step 1: cut the butter into small pieces and put it in a bowl

Step 2: put it into microwave oven to melt into liquid

Step 3: add the eggs to the butter

Step 4: add milk and mix well

Step 5: add milk powder, low powder, sugar powder and mix well

Step 6: knead into a smooth dough

Step 7: divide the dough into 2 small portions, add a small spoon of cocoa powder into one of them, and knead it into a smooth dough

Step 8: roll into two thin sheets

Step 9: press out the shape with a biscuit mold on the primary color dough, and press out the heart shape with a small biscuit mold in the middle

Step 10: directly press out the heart shape on the brown skin, take it out, and inlay it on the primary skin

Step 11: on the pressed biscuit, press out the small hole with the small end of the flower mounting mouth

Step 12: put everything on the baking tray, put it in the preheated oven, 170 degrees, middle layer, about 12 minutes

Materials required:

Low gluten flour: 145g

Milk: 40g

Milk powder: 15g

Egg liquid: 15g

Butter: 35g

Sugar powder: 40g

Cocoa powder: 1 teaspoon

Note: note that when inlaying the inner heart shape, it should be connected tightly and pinched tightly by hand~

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ka Pian Bing Gan