Afternoon tea: Postcard biscuit(xia wu cha qing song zuo ming xin pian bing gan )

Afternoon tea: Postcard biscuit

Introduction:

"It's not difficult to make this biscuit, but it's a little cumbersome for the sake of beautiful modeling. You can try different shapes and it will be much faster. "

Production steps:

First step: cook the softened butter in the pot with the head of the cook machine until the butter becomes creamy. Wood method, such a large amount, do not cook machine, I'm afraid I drop ACA will be unbearable. If you're doing a small amount, use an electric egg beater.

Step 2: add sugar powder, mix well, and then add salt.

Step 3: mix the egg and milk evenly.

Step 4: the butter is fluffy and white. The color of my photo is very distorted. It should be white, but it still looks very heavy yellow. I would like to emphasize that the butter color is white at this time!

Step 5: if the amount is small, sift in the low flour and mix well. I will divide the low flour into two parts of 150g and one part of 200g. Then add Matcha powder and cocoa powder into the two portions of 150g, and sieve them evenly.

Step 6: divide the butter into two portions of 135g and one portion of 170g, and put them into two portions of 150g flour and one portion of 200g flour respectively.

Step 7: mix well to form a piece of primary dough, a piece of Tan dough and a piece of cocoa dough. Note: according to the weather, there will be differences in the state of the dough after mixing. If it is summer and the dough is soft, flatten the dough slightly, cover it with plastic film and refrigerate it for more than one hour. If it's winter and the dough is hard, you can omit this step.

Step 8: put the dough on the cooking table sprinkled with dry powder, gently knead it with hands to make it soft, roll it into a cylinder, roll it into a flat rectangle, roll it to twice the size of the original dough, then rotate it 90 degrees to observe the state of the dough, if necessary, sprinkle dry powder lightly, and roll it into a square with a rolling pin. You can't just rotate it once, but rotate it 90 degrees for many times, roll it out slowly, sweep away the excess powder with a brush, cover it with plastic wrap, and put it in the refrigerator for at least 1 hour. Note: the dough must be rolled according to this description, otherwise it will crack easily because of the poor extensibility of the dough.

Step 9: place the model on the frozen dough, apply the force vertically with the palm, and press one piece at a time. Knead the dough into a ball (secondary dough), repeat the steps of cold storage and rolling, and then press the mold again.

Step 10: put the pressed biscuit germ into the baking tray covered with oil paper. This is the shape of one of the baking plates. At first, I was not proficient in pressing letters. I repeated it many times. I put it in the oven preheated at 170 ℃ and bake it for 10-15 minutes (please adjust the time according to the actual situation. I baked each plate for 10-11 minutes), and the bottom of the biscuit should be golden. After baking, take it out for cooling, and then transfer it to the cooling rack for complete cooling.

Materials required:

Softened butter: 240g

Sugar powder: 100g

Whole egg liquid: 50g, about 1 egg

Condensed milk: 50g

Low powder: 500g

Matcha powder: 5g

Cocoa powder: 8g

Salt: a little

Note: 1. The formula comes from "fruit school". The original formula is: 60g softened butter, 50g powdered sugar, a little salt, 25g egg liquid or light cream, 125g low powder. I use four times as much material as the original. I can make 54 4 * 4cm biscuits. I bake them six times in a 25 liter oven. 2. The production process of this biscuit is not difficult, but the rolling and modeling are complex. If it's not a gift, then it's just as delicious if you send it directly to the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xia Wu Cha Qing Song Zuo Ming Xin Pian Bing Gan