Milk biscuit(nai xiang bing gan )

Milk biscuit

Introduction:

"It's easy to make, not easy to taste. A small biscuit is golden and attractive. It's crisp and crumbling."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature until the volume becomes larger

Step 2: add sugar powder and beat well

Step 3: add egg yolk and stir well

Step 4: add milk powder and beat well

Step 5: sift in low gluten flour

Step 6: knead into dough

Step 7: take about 8 grams of dough and knead it into a ball

Step 8: flatten with a fork

Step 9: make all the biscuits in turn and put them into the baking tray

Step 10: brush a layer of whole egg liquid on the surface, put it into the preheated oven and bake at 170 ℃ for about 25 minutes

Materials required:

Low powder: 100g

Butter: 40g

Egg yolk: 1

Milk powder: right amount

Powdered sugar: 40g

Note: 1. Mix the low flour gently, do not stir too much, so as to avoid gluten. 2. Add the egg liquid in several times, and stir well, otherwise it is easy to separate oil and water

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Xiang Bing Gan