[trial of pistachio] special flavor of pistachio crisp(kai xin guo shi yong feng wei te bie de kai xin guo ren su bing )

[trial of pistachio] special flavor of pistachio crisp

Introduction:

"This happy nut pastry uses the recipe of Little Wang Zijun. Because the butter is heated to caramel color before use, it has a special flavor, which is different from the general butter flavor. It greatly enhances the color of this biscuit. I used the classic light salt pistachio to make this biscuit. The salt taste is very light, which will not affect the taste of the biscuit. After baking, the smell of nuts becomes more attractive, crisp and delicious, which is very likable. "

Production steps:

Step 1: prepare the main and auxiliary materials for baking according to the materials;

Step 2: cut the butter into small pieces and heat it in a small pot over low heat;

Step 3: heat until the butter melts and boils, and gradually turns brown. Turn off the heat and serve;

Step 4: pour the brown butter into a large bowl, cool it and put it in the refrigerator for a while, until the butter is solid again and still not too hard, then add fine granulated sugar and powdered sugar;

Step 5: after mixing well, use the egg beater to beat slightly (don't beat too long), add the egg liquid, and beat well again with the egg beater until the eggs and butter are completely mixed;

Step 6: sift the low gluten flour into the brown butter;

Step 7: mix well with a rubber scraper in an irregular way until there is no dry flour;

Step 8: chop the nuts and pour them into the batter;

Step 9: mix the nuts with the batter by hand, and knead the batter into a ball, then put it into the refrigerator freezer for half an hour until it is completely frozen;

Step 10: take out the frozen dough and cut it into 0.3cm thick slices with a knife;

Step 11: place the cut biscuits on the baking tray, leaving a certain distance between each biscuit. Put the baking tray into a preheated 180 degree oven and bake for about 18 minutes until the surface is golden.

Materials required:

Low gluten flour: 110g

Egg: 20g

Butter: 75g

Happy nuts: 25g

Fine granulated sugar: 20g

Powdered sugar: 25g

Precautions: 1. Heat butter slowly with low heat to avoid overheating; 2. Frozen butter should not be too hard, and its state is similar to that of softening at room temperature; 3. Biscuit should not be cut too thick. The thicker the biscuit is, the longer the heating time is until the surface is colored.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Kai Xin Guo Shi Yong Feng Wei Te Bie De Kai Xin Guo Ren Su Bing