Large finger biscuit(da hao shou zhi bing gan )

Large finger biscuit

Introduction:

"I don't know what the name of this large biscuit should be, but the effect is like the enlarged version of finger biscuit, so it's called large finger biscuit, because the biscuit is to be brought back to my hometown for grandma to eat. Grandma is older, so I choose the same way as making cookies, which is soft and suitable for the elderly. No more gossip. Now let's go to the next step. "

Production steps:

Step 1: prepare the required materials, 250 grams of butter, 100 ml of Guangming Bangbang yogurt, 300 grams of low gluten powder, 90 grams of sugar, 1 egg, 20 grams of milk powder, a little salt

Step 2: soften the butter at room temperature, cut it into small pieces, put it in a basin, heat it in a separate basin, divide the butter, beat the butter into feather shape with an egg beater, add white granulated sugar, salt and eggs in several times, beat well until it is white (it took me more than 40 minutes from beating butter to adding sugar and salt to eggs, and the egg beater is in the middle range, for your reference)

Step 3: sift the flour and milk powder into the butter paste, turn it up and down with a scraper and stir evenly. The method is a bit like making Qifeng mixed protein and egg yolk paste. Finally, mix the batter evenly to make it yellowish.

Step 4: put the batter into the decoration bag, spread oil paper on the baking tray, and squeeze out the pattern you like, because it's for you to eat, how to create

Step 5: preheat the oven 180 degrees. Put it in the oven and bake at 180 ℃ for 15 minutes. After coloring, it can be out of the oven

Step 6: This is all my achievements this afternoon, big group photo, hehe.

Materials required:

Butter: 250g

Guangming Bangbang yogurt: 100ml

Low gluten powder: 300g

White granulated sugar: 90g

Egg: 1

Milk powder: 20g

Salt: a little

Note: first, the butter I used for baking biscuits is vegetable butter. I feel that it has a lot of moisture and takes a long time to pass. I suggest you consider the brand 2 when using butter. Many seniors generally choose ordinary pure milk. Last time I made biscuits, I also chose pure milk. However, I feel a little fishy. It may also be my own taste problem, so This time, I chose a children's orange yoghurt as the seasoning. If you have a chance, you can also try three. When making butter paste, sugar must be added in several times. This time, I was careless and poured it in, so it took a lot of time to beat it well. White granulated sugar is not easy to dissolve. I suggest you use fine sugar or powdered sugar. It is estimated that the effect will be better. 4、 Milk powder I use pregnant milk powder (I only have this one in my family, hahaha). I'm afraid it's too fishy, so I put very little milk powder. You can choose adult milk powder or not. 5、 When you flash squeeze the biscuit blank with oil paper, you must separate the distance, so that the biscuits will not stick together. Summary: if you have any suggestions or opinions, you must leave me a message desperately. If you have time, please teach me how to bake the pattern I squeeze out, because the overall feeling has changed after baking. It's very sad, if you don't ask Very fragrant, I have to collapse this time, thank you!

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Da Hao Shou Zhi Bing Gan