Sea moss and meat floss(hai tai rou song tiao )

Sea moss and meat floss

Introduction:

"Baking is for children's sake. Now it has gradually become my hobby. I have to carefully look at the recipes that children like and are healthy. I made a lot of sweet biscuits. When I saw this seaweed and meat floss strip, I thought that the salty taste of seaweed and meat floss should be good. However, the original recipe has baking powder. It's better to add less in order to be healthy. I directly eliminated it and finally finished the product It's still delicious. It's crisp, salty and fresh. It doesn't take much time. Mothers who like it can try it and make a salty biscuit for their children! "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: weigh the floss and cut the seaweed in advance

Step 3: pour low gluten flour into meat floss and seaweed bowl and mix well

Step 4: soften the butter, add sugar and salt, beat with egg beater, until the volume is slightly enlarged and the color is white

Step 5: add the eggs into the whipped butter in three times. Each time, wait until the eggs and butter are completely mixed before adding the next time

Step 6: play well

Step 7: add the flour mixed with floss and seaweed and knead it into a smooth dough

Step 8: cut into strips with a knife on the chopping board, put them into the upper and middle layers of the oven preheated at 170 ℃ for about 15 minutes, and the color is golden.

Materials required:

Butter: 75g

Low gluten flour: 150g

Egg: 50g

Meat floss: 30g

Seaweed: 2G

Fine granulated sugar: 10g

Salt: 3 G

Note: when the weather is cold, it is not easy to soften butter at room temperature. You can heat butter basin with water to promote butter softening. Or microwave for 10 seconds

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hai Tai Rou Song Tiao