Kumquat soft heart biscuit(jin ju ruan xin bing gan )

Kumquat soft heart biscuit

Introduction:

"It's a French biscuit. It's a recipe. The original recipe is orange, but it's my first time to make it. I think it's more convenient to make it mini, which will reduce the failure rate. So I used the kumquat at home. The finished product is still a little interesting, and the taste is fresh and heavy. The periphery of the biscuit is crispy, but the part covering kumquat is slightly soft. The two completely different tastes are amazing. So like the friends can really try, modeling on your casual

Production steps:

Step 1: prepare the materials as shown in the figure.

Step 2: beat the butter well, then add sugar powder in several times.

Step 3: beat until the fusion, then add the egg liquid in several times.

Step 4: sift the low flour into the butter paste.

Step 5: mix the butter paste and flour together.

Step 6: add the batter to the bag. Set the shape in the container.

Step 7: freeze until hard, then take it out to change the knife.

Step 8: cut and code in the oven.

Step 9: brush with egg liquid.

Step 10: add another slice of Kumquat.

Step 11: heat 170 and 150 in the oven, bake for 20-25 minutes, depending on the color.

Step 12: in this way, a kumquat soft heart biscuit is finished.

Materials required:

Butter: 50g

Sugar powder: 40g

Low flour: 100g

Egg: 1 medium

Yolk: right amount

Kumquat: moderate

Note: if you want to eat this crisp biscuit, you can slice the kumquat, bake it in the oven at low temperature for 10 minutes, and then put it on the surface of the biscuit for second baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Jin Ju Ruan Xin Bing Gan