Pingan fruit biscuit

Pingan fruit biscuit

Introduction:

Production steps:

Step 1: soften the butter and add sugar powder.

Step 2: use the egg beater to whiten.

Step 3: add egg liquid in several times and stir well.

Step 4: divide the butter into three parts, one of the largest, add strawberry powder and low gluten powder, and knead into red dough. Add Matcha powder and cocoa powder to the other two portions. Knead into dough.

Step 5: take about 4 grams of red dough and round it.

Step 6: take a little green and rub it into olive shape

Step 7: after flattening, use toothpick to make out the leaf lines.

Step 8: dip the leaves with a little egg liquid and stick them on the small apple..

Step 9: use chocolate dough to make small apple sticks.

Step 10: after finishing all the small apples, put them in the middle of the oven and heat them up and down at 180 degrees for 15 minutes.

Step 11: oven temperature is different, pay attention to observe the leaves do not scorch

Step 12: it will become brittle after cooling. Keep it sealed after eating.

Materials required:

Butter: 50g

Powdered sugar: 40g

Eggs: 35g

Milk: 20ml

Low gluten powder: 200g

Strawberry powder: 1 tbsp

Matcha powder: 1 tbsp

Cocoa powder: 0.5 tbsp

Note: small biscuits as small as possible, so easy to cook.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet