Original milk pastry(yuan wei nai xiang su bing )

Original milk pastry

Introduction:

"It's actually the lazy way of freezing biscuits. It doesn't need to be made into long strips, and it doesn't need to take time to freeze and harden. Just roll it into a large piece and cut it into regular shape with a cutting die. This is the easiest way for lazy people or people who need to produce a certain amount of biscuits in a short time

Production steps:

Step 1: prepare materials

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat with an egg beater

Step 5: add vanilla powder and stir well

Step 6: add egg liquid in batches

Step 7: beat evenly

Step 8: mix the milk powder, low gluten powder and baking powder, and sift them into the butter paste

Step 9: mix well

Step 10: put it on the preservative film, roll it into a large piece about 0.5cm thick, put it in the refrigerator and refrigerate for a while

Step 11: die cut out the pattern

Step 12: put into the baking pan, put into the oven, middle layer, heat up and down 170 degrees, bake for about 20 minutes,

Step 13: edge golden, turn off, continue to simmer for about 10 minutes, out of the oven

Materials required:

Butter: 85g

Powdered sugar: 70g

Vanilla powder: 1 / 2 tsp

Whole egg: 30g

Low gluten powder: 150g

Milk powder: 20g

Baking powder: 1 / 2 teaspoon

Note: when the weather turns hot, the batter is often thin and soft, and it is not easy to form. It is easier to form when you put it in the refrigerator and cut it after it becomes hard

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Nai Xiang Su Bing