Milk Tartan biscuit
Introduction:
"It's time to make a biscuit for my friends. We don't have a market for this kind of crispy biscuit, but you won't mind grinding your teeth. Take advantage of the festival, have fun. It's lovely to watch the little square bulging in the oven. Turn on the oven and the smell of milk comes to your face
Production steps:
Step 1: prepare materials
Step 2: soften the butter and add sugar
Step 3: beat with an egg beater
Step 4: add vanilla powder and stir well
Step 5: add milk in batches and stir
Step 6: make a uniform cream
Step 7: mix baking soda with flour and sift into the paste
Step 8: mix well
Step 9: put it on the plastic wrap and push it into a rectangle by hand
Step 10: remove and brush the surface with protein
Step 11: roll it into 15x9cm pieces, wrap it with plastic wrap and refrigerate for 2-3 hours until hard
Step 12: cut into 1.5cm square pieces
Step 13: put in the baking tray
Step 14: put in the oven, middle layer, heat up and down 165 degrees, bake for about 20 minutes
Step 15: release
Materials required:
Butter: 25g
Powdered sugar: 40g
Vanilla powder: 1 / 8 TSP
Milk: 25g
Low gluten powder: 85g
Baking soda: 1 / 8 teaspoon
Protein: moderate amount
Note: if you are in a hurry, you can freeze it in the refrigerator for about 30 minutes, but you should not freeze it too hard, otherwise it is not easy to cut. You can also make the dough the day before, refrigerate it in the refrigerator, and then cut and bake it the next day.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Niu Nai Ge Zi Bing Gan
Milk Tartan biscuit
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