Tartan biscuit(ge zi bing gan )

Tartan biscuit

Introduction:

"A very fresh Tartan biscuit, after learning to bake, has a special love for some lovely and special biscuits. When I saw this recipe on the Internet, I tried it. Although the production process is a little more complicated than the usual simple biscuits, when I eat delicious biscuits, I don't think it's any trouble."

Production steps:

Step 1: cut the butter into small pieces, soften at room temperature and beat well

Step 2: add sugar powder and stir well

Step 3: pour the egg liquid in several times

Step 4: beat well with egg beater

Step 5: take half of the beaten butter, mix with 90g low flour and 10g strawberry flour

Step 6: knead into dough

Step 7: mix the other half of the beaten butter with 90g low flour and 10g Matcha powder

Step 8: knead into dough

Step 9: roll the strawberry dough into a 1cm thick rectangle and refrigerate for 30 minutes

Step 10: roll the Matcha dough into a 1cm thick rectangle and refrigerate for 30 minutes

Step 11: after refrigerated, take out the dough and brush the surface of Matcha dough with egg liquid

Step 12: cover the strawberry dough and press it gently

Step 13: cut into 1cm long strips

Step 14: brush the inner side of the strip with egg liquid, and stick the two strips together alternately

Step 15: fold it up and down in a staggered way, and brush the egg flakes for bonding each time

Step 16: cut into 0.3cm thick slices and bake at 170 ℃ for about 15 minutes

Materials required:

Low powder: 180g

Butter: 70g

Strawberry powder: 10g

Matcha powder: 10g

Powdered sugar: 60g

Whole egg liquid: 50g

Note: ① the coating of egg liquid on the dough can better glue the dough together; ② it can also be changed into other toner according to personal preference

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ge Zi Bing Gan