Owl chocolate biscuit(mao tou ying qiao ke li bing gan )

Owl chocolate biscuit

Introduction:

"Today, the rise of owl biscuits, I now find that Chenchen baby can learn a lot of knowledge by eating, and it's a good choice to turn the knowledge in the book into edible food cards. The baby remembers to learn while eating very quickly. Chenchen remembers the beloved owl by eating biscuits, and Baoma can teach the baby to read and recognize in another way, so they can communicate with the baby Do together, not only exercise the baby's hands-on ability, and let the baby learn knowledge, but also to meet the baby's desire to eat, is really a few at one stroke ah

Production steps:

Step 1: get the ingredients ready.

Step 2: soften the butter and stir.

Step 3: add the sugar and egg liquid twice, stir well, add the sifted low gluten flour, mix well, cover with plastic wrap, and refrigerate for more than 30 minutes.

Step 4: take a piece of hard paper, draw the owl and cut it.

Step 5: take the cake and roll it into thin slices. Compare the shape of the cookie with that of the owl.

Step 6: preheat the oven at 150 ℃ for about 20 minutes, and adjust the time and temperature according to your own oven.

Step 7: take out the chocolate ointment and knead it.

Step 8: add a little corn starch and roll into thin slices.

Step 9: carve out the owl shape.

Step 10: spread a little jam or cream on the biscuit.

Step 11: cover the biscuit with chocolate, then use chocolate cream to decorate the owl, or use protein icing.

Materials required:

Low gluten flour: 200g

Butter: 100g

Egg liquid: 30g

Color chocolate ointment: appropriate amount

Jam: right amount

Corn starch: right amount

Sugar powder: 80g

Note: Note: the temperature of baking biscuits should not be too high, in order to avoid baking paste, do chocolate to control the temperature of the hands, as soon as possible, in order to avoid too high temperature to make chocolate melt, can be coated with white oil or starch anti stick, biscuits eat to pay attention to sealing moisture.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mao Tou Ying Qiao Ke Li Bing Gan