Christmas Garland biscuit(sheng dan hua huan bing gan )

Christmas Garland biscuit

Introduction:

"A few years ago, due to my work, I always lingered on foreign teaching and manual websites. I didn't know how to bake at that time, but I envied the baked food inside. Now I've learned some baking knowledge, and it's the coming of Western Christmas and global new year. There are several relatives and children in my family, so I made this kind of Christmas Wreath biscuit with a strong festival atmosphere by referring to the biscuit recipe of one person. Although the biscuit was not big, it took more than two and a half days. After making it, I look at it and feel beautiful. I really can't bear to eat it. However, this time I have mastered all the procedures and made a new breakthrough in the bonding technique. I will do more in two days and give them to the children at home on Christmas Eve. The school always has Christmas and new year activities. I think at that time, not only children can have desserts to eat, but also can attract bursts of exclamation! By the way, you must match a nice box to be worthy of your craft and time

Production steps:

Materials required:

Butter: 80g

Powdered sugar: 60g

Egg liquid: 25g

Low gluten powder: 140g (used in two parts)

Monascus powder: 3 G

Matcha powder: 2G

Egg white: 35g

Pigment: appropriate amount

Melted chocolate: right amount

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Sheng Dan Hua Huan Bing Gan