Chocolate biscuit with almond and rice flour(xing ren mi fen qiao ke li bing gan )

Chocolate biscuit with almond and rice flour

Introduction:

"The special feature of this biscuit is the addition of glutinous rice flour, which is rarely used in biscuits. Although the cream flavor is very strong, the addition of rice flour reduces the greasy taste of the mouth and adds a kind of crispy powder like pottery crispy (the recipe is changed from Miss cashmere). Another special thing is the use of fermented butter. Here is a rough understanding of fermented butter by combining some online knowledge and my own practical knowledge. The difference between fermented butter and ordinary butter is mainly in flavor. Fermented butter uses fresh cream as raw material, adopts advanced enzymolysis and long-time biological fermentation technology to release flavor substances locked in milk fat. Fermented butter has a slightly acidic flavor of lactic acid fermentation, more strong natural milk fat flavor than ordinary butter, and it is refreshing and not greasy in the mouth, so it is more suitable for snacks with high fat content

Production steps:

Materials required:

Salt free fermented butter: 75g

Low powder: 85g

Glutinous rice flour: 30g

Almond powder: 15g

Roastable chocolate beans: 40-50g

Egg liquid: 10g

Fine granulated sugar: 30g

Salt: 1g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xing Ren Mi Fen Qiao Ke Li Bing Gan