Breton sand cookies (bu lie ta ni sha sha bing )

Breton sand cookies

Introduction:

Production steps:

Step 1: 300g medium flour + 4G baking powder, mix and sift, set aside.

Step 2: soften the butter at room temperature and slip.

Step 3: slowly add the sugar and stir. (because I'm a person, I have to take pictures and make them, so I only took pictures after adding sugar.)

Step 4: add salt and beat well.

Step 5: add 5 egg yolks and continue to beat well.

Step 6: add the sifted flour and baking powder in step 1.

Step 7: gently scrape and mix with a rubber knife.

Step 8: divide the dough into two parts, knead them into strips about 20 cm long and 4 cm in diameter, wrap them in plastic wrap, and freeze them in the refrigerator for at least 4 hours.

Step 9: take it out after freezing, cut it into 1cm thick slices, put it into the baking tray, leave enough space (biscuits will "grow up" in the baking process, make sure to leave a distance). I forgot to take photos in this step.

Step 10: oven 165 ℃, middle and upper layer, 12-15 minutes. (the temperature and time can be adjusted according to the oven)

Materials required:

Medium flour: 300g

Butter: 230g

Yolks: 5

Sugar: 175 G

Baking powder: 4G

Salt: 5g

Note: happiness sharing: 1, butter to completely send, so that biscuits can be crisp enough. 2. Due to the high content of butter in this recipe, the batter mixed well is relatively soft, which can be properly refrigerated and then twisted into strips. 3. Biscuits just shaped, the bottom of some coloring can be out of the oven, do not bake to the surface coloring. 4. The amount of this recipe is relatively large, and some of it can be baked as you eat. The raw dough can be sealed and refrigerated for 2 days, and frozen for 1 month. The frozen dough does not need to be thawed before baking, and the baking time can be appropriately prolonged for 1-2 minutes.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bu Lie Ta Ni Sha Sha Bing