Card biscuit(ka pian bing gan )

Card biscuit

Introduction:

"Because there is no bigger rectangular mold, the heart-shaped mold is a little bigger, so the finished product is not as beautiful as expected. Hee hee, please forgive me for the feeling of feet. I prefer the taste of baking bigger. I have no idea. I can give full play to my imagination and make it more beautiful. Before baking, I prick a hole with a straw, and after baking, I use melted chocolate Or all kinds of paste to write on the biscuit, tie the ribbon as a card to your beloved, very eye-catching ha "

Production steps:

Step 1: soften butter at room temperature and cut into small pieces

Step 2: add sugar and beat until loose

Step 3: divide the eggs and pour them in several times. Stir each time and pour again

Step 4: mix well

Step 5: sift the low and high flour mixture into the whipped butter

Step 6: mix well with a rubber scraper

Step 7: knead into dough

Step 8: take half of the dough and add cocoa powder

Step 9: knead into cocoa dough and refrigerate for half an hour

Step 10: roll the original dough into dough crust and press out biscuit germ with mould

Step 11: use the heart mold to press out the heart on the biscuit embryo

Step 12: press out the rectangular and heart-shaped cocoa dough in the same way, and preheat the oven 180 degrees

Step 13: exchange two color dough

Step 14: put into the baking tray and bake in the oven for about 12 minutes

Materials required:

Low powder: 80g

High flour: 20g

Cocoa powder: 15g

Butter: 50g

Egg: 1

Fine granulated sugar: 50g

Note: 1. Add proper amount of cocoa powder, otherwise the biscuit will be bitter. 2. Carefully observe the color of the biscuit when baking. After coloring the edge, bake it for a while

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Pian Bing Gan