Simple, interesting and delicious [milk flavor biscuit](jian dan you qu you hao wei de nai xiang zao xing bing gan )

Simple, interesting and delicious [milk flavor biscuit]

Introduction:

"Biscuit is always a kind of food that children like very much (not only children like it well), so today I recommend a very simple biscuit to you. This biscuit is mainly milk flavored and crisp in taste. This kind of crispness is different from the crispness of cookies, but it is slightly hard crispness with a sense of existence, similar to the taste of baby molars. Because Kwai butter is not needed, it is simpler and faster to make. During the baking process, the biscuit body will not crack or over expand. In my opinion, it should be a good choice to use it as the base of frosting or sugar biscuit. Another point is that the dough of this biscuit has good handle, high operability, easy shaping, and beautiful baking color. The recipe comes from Nina on rainy night, which is said to be the most popular biscuit on Japanese Cookpad. Thanks for sharing the good prescription! (the amount is for reference only. The following amount can bake more than 40 biscuits. I use the mould of Christmas series.)

Production steps:

Step 1: weigh all the materials. Powder (low gluten flour, corn starch, milk powder, baking powder) materials were mixed evenly and screened 2 ~ 3 times in advance;

Step 2: put the butter in a container, heat it over low heat until it dissolves, add salt 1 and vanilla sugar, and stir until the sugar is melted;

Step 3: add milk 1 in one teaspoon, each time, wait until the milk and butter in the previous time are completely mixed, and then add the next time;

Step 4: the final mixed state;

Step 5: sift the powder material into the liquid mixture, and mix it with a scraper until there is no dry powder;

Step 6: knead the dough into a fresh-keeping bag and put it in the refrigerator for at least 1 hour or overnight;

Step 7: pad a piece of baking oil paper on the chopping board, put the dough on the oil paper, cover the surface with another piece of oil paper, and roll the dough into 3 mm thick slices;

Step 8: preheat the oven 180 degrees. The pattern is pressed out by biscuit mould;

Step 9: arrange the biscuit germ on the baking tray with oil paper;

Step 10: mix salt 2 with milk 2, stir slightly until the salt dissolves, and then brush a thin layer of milk + salt mixture on the surface of biscuit;

Step 11: after preheating, put the baking tray into the oven, middle layer, 175 degrees, heat up and down, bake for 12 ~ 15 minutes, then color the edge of biscuit;

Step 12: after the biscuit is out of the oven, transfer the biscuit to the air net to cool, and then seal it.

Materials required:

Fermented butter: 50g

Milk: 3 tablespoons (1)

Skimmed milk powder: 30g (whole fat is also acceptable)

Low gluten flour: 140g

Corn starch: 25g

Baking powder: 1 / 3 teaspoon

Salt: a pinch (1) (the amount of twist of thumb and index finger)

Vanilla sugar: 40g

Precautions: 1. Powder materials must be screened in advance, so as to ensure the uniform distribution of baking powder. In addition, the best choice is to choose imported non aluminum foam powder; 2. Milk and butter should be fully mixed, and the final mixed liquid is relatively viscous; 3. Dough can be formed into a ball, do not over operate. In addition, we must use the way of lamination, not kneading; 4. After using the mold to carve out the biscuit germ, the remaining dough can be rolled into thin slices again, and then continue to press out the shape with the mold. But there will be a little difference in taste, the final biscuits may be harder; 5. When rolling dough pieces, it is better to roll them evenly, so that the baking time will be almost the same; 6. The specific baking time should be adjusted according to the actual situation. Bake the edge of the biscuit until golden and colored, and it's ready to come out. If you wait until it's fully colored, it's likely to be overcooked. After the biscuit is made, the surface can be decorated with chocolate or icing.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Jian Dan You Qu You Hao Wei De Nai Xiang Zao Xing Bing Gan