French chocolate biscuit(fa shi qiao ke li bing gan )

French chocolate biscuit

Introduction:

Production steps:

Step 1: soften the butter, add sugar and salt to beat the butter

Step 2: pour in the milk at room temperature and gently stir

Step 3: sift in the low gluten flour, gently stir with a rubber scraper until the flour and butter are completely absorbed, and mix evenly to form a dough

Step 4: wrap the dough in plastic wrap and refrigerate for 30 minutes until it hardens

Step 5: break the decorative nuts into small pieces and bake them in the oven for a while to increase the flavor of the nuts. Be careful not to burn them

Step 6: roll the frozen dough to a thickness of about 0.3-0.4cm, and then press out the shape with a heart-shaped biscuit mold

Step 7: put the pressed dough on the baking tray, put it in the preheated oven at 150 ℃ for about 10 minutes, and let it cool

Step 8: heat the white chocolate and stir until it dissolves, then put it into the flower mounting bag

Step 9: squeeze some white chocolate on the cooled biscuit

Step 10: decorate the chocolate with nuts before setting

Materials required:

Low gluten flour: 90g

Fine granulated sugar: 35g

Salt: 0.3g

Milk: 10g

Butter: 50g

White chocolate: 80g

Almonds: moderate

Raisins: moderate

Peanuts: moderate

Pistachio: moderate

Note: A: if you like biscuits taste more crisp, you can add a little baking powder when you add flour. B: nuts can be added as you like, cranberry and strawberry can also be added. C: chocolate can be directly made of black chocolate, white chocolate is sweet, and the cost is also higher. D: baking nuts only needs a small amount of time, pay attention to the heat, don't bake paste

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Fa Shi Qiao Ke Li Bing Gan