Orange candy biscuit(cheng xiang bing gan )

Orange candy biscuit

Introduction:

Production steps:

Step 1: squeeze fresh orange juice and set aside

Step 2: soften the butter, add sugar powder and beat until the volume expands and the color becomes lighter

Step 3: add the egg yolk in batches and mix well

Step 4: add orange juice in several times and mix well

Step 5: add the sifted low powder and stir

Step 6: mix the flour into a ball

Step 7: wrap the plastic film and refrigerate for more than 15 minutes

Step 8: roll the dough thin and press out the desired pattern with the model

Step 9: put in the oven preheated to 170 ° for 15 minutes

Materials required:

Low powder: 220g

Butter: 120g

Egg yolk: 2

Sugar powder: 60g

Fresh orange juice: 20g

Note: 1. When rolling the skin, you can choose to apply powder on the table, or you can choose to wrap it with preservative film, which will be much more convenient; 2. Don't roll too thick or too thin in the process of rolling the skin, and control it at about 0.5cm; 3. The oven temperature is controlled according to the temperament of your oven and the thickness of the dough; 4. I feel that this biscuit is suitable for use as soon as possible after it is slightly cold!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Cheng Xiang Bing Gan