Easy to make afternoon tea: Swedish rye butter biscuit(xia wu cha qing song zuo rui dian hei mai huang you bing gan )

Easy to make afternoon tea: Swedish rye butter biscuit

Introduction:

"In fact, I think the biscuit should be called coarse grain cheese biscuit to better reflect its essence. In the mouth, the pure cheese flavor is extremely mellow, while the natural sweetness of rye is very fresh. Although the appearance is very general, it is really "low-key luxury". The key is: the method is simple, basically zero difficulty. ——It's more than ten minutes from the beginning of preparation to the preparation of biscuit germ. Then it's put in the refrigerator to freeze (refrigerate). Before using it, it's taken out to thaw, slice and bake. It's at will. "

Production steps:

Step 1: beat the cheese softened at room temperature at low speed to smooth.

Step 2: add butter and salt softened at room temperature, and beat smoothly at low speed.

Step 3: pour in the sugar and stir well.

Step 4: sift in whole wheat flour and rye flour.

Step 5: cut and mix well. Don't over knead the dough to avoid cramping.

Step 6: use the plastic film barrel to make the dough into a cylindrical shape, or put the dough in the refrigerator for 1 hour. Then cut the dough into 0.6cm round pieces (or roll them into 0.6cm thin pieces and cut them into shapes with biscuits, or press them into shapes by hand).

Step 7: drain into the oven, put in the middle layer of the oven preheated 174 degrees, about 15 minutes, until the bottom is brown. Bake and let cool. Sift the powdered sugar before eating.

Materials required:

Rye flour: 125g

Whole wheat flour: 125g

Fine granulated sugar: 100g

Butter: 113g

Cream cheese: 113g

Salt: a handful

Precautions: 1. The whole wheat flour I used was ground in the countryside. The wheat bran was ground fine. It didn't look very black, but it was very fragrant^_ ^2. The amount of sugar is almost the same. I don't think it can be any sweeter, but it's better not to reduce the amount, otherwise the taste may be bad. In the end, it's better to sift the powdered sugar or not. It tastes better and looks more handsome. 3. There is no rye flour can be replaced by whole wheat, but it is no longer the same biscuit, after all, is "change soup also change medicine".

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Xia Wu Cha Qing Song Zuo Rui Dian Hei Mai Huang You Bing Gan