Kiwi biscuit(mi hou tao bing gan )

Kiwi biscuit

Introduction:

Production steps:

Step 1: soften the butter and add sugar powder until the color becomes lighter and the volume becomes larger

Step 2: add the egg mixture in several times and stir evenly

Step 3: add the sifted low powder and stir until there is no dry powder

Step 4: make a smooth dough by hand

Step 5: divide into small, medium and large dough (about 40g, 80g and 150g)

Step 6: add cocoa powder, custard powder and Matcha powder respectively

Step 7: fully knead the three color powder

Step 8: knead the custard dough into a cylinder about 2cm in diameter

Step 9: roll the Matcha dough into a rectangle about 18cm × 9cm

Step 10: put the Jishi cylinder on the rolled Matcha dough

Step 11: wrap evenly and knead well

Step 12: roll the cocoa dough into a rectangle about 18cm × 13cm

Step 13: put the previous Matcha cylinder on the rolled cocoa dough

Step 14: knead thoroughly, wrap with plastic film and freeze in refrigerator for about 15 minutes

Step 15: take out the frozen dough and cut it into 0.5cm slices

Step 16: Brush egg liquid on the surface of the cut slice

Step 17: carefully arrange the sesame seeds one by one around the center of the Gish circle with a toothpick

Step 18: put baking paper on the baking tray, arrange biscuits evenly, put them in the oven preheated to 165 ° for 15-20 minutes

Materials required:

Low powder: 137G

Butter: 75g

Egg liquid: right amount

Matcha powder: 4G

Cocoa powder: 3 G

Custard powder: 3 G

Black Sesame: right amount

Powdered sugar: 50g

Note: 1. Another type of biscuit looks simple. In addition to the beauty level can be compared with the previous panda biscuit, Matcha panda biscuit, cat claw biscuit, the production process is really maddening. I really don't want to do it again! Look at the sesame seeds. They are crazy enough! So, see here, if you are willing to continue to practice, you must do enough psychological preparation; 2, the size of the three dough can be adjusted according to their own needs, but it is recommended that the Kishi dough should not be too large as far as possible, because the larger the dough is, the larger the diameter of the round cylinder will be, indicating that you will need more sesame, and the degree of madness will be higher Ah; 3. After shaping, if all dough needs to be wrapped with plastic wrap and put into the refrigerator for refrigeration or freezing in summer, it can be directly placed at room temperature in winter according to the climate; 4. Biscuits should be delicious. In addition to butter, the mixing and kneading process of dough should be light and fast, otherwise it will affect the taste more or less; 5. The baking and coloring of this biscuit will be more serious, and the baking time will be shorter If it's heavy, it'll be more crisp, but the longer the time is, the better! However, the individual is still more pursuit of taste!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mi Hou Tao Bing Gan