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Introduction:

"I remember that I made this biscuit several years ago when I first came into contact with baking. At that time, my friends were full of praise when they saw it. In fact, this shape and English are all thanks to the biscuit mold, and the method is really suitable for novices. It can be regarded as a biscuit that they can master very well. This formula can be used for about 30 pieces. "

Production steps:

Step 1: cut the butter into small pieces, soften at room temperature until it can be gently poked into a finger, and then add the sugar

Step 2: mix the butter and sugar with the electric beater, then beat at low speed until the hair is swollen, twice the volume, and the color becomes light and creamy

Step 3: after the egg yolk is broken up, add it to the butter in three times, and beat until the oil and water are mixed before adding it again

Step 4: look at the added yolk, the color is much yellow

Step 5: sift the low gluten flour and baking powder together into the basin, mix well with a rubber scraper, and mix it in powder form at the beginning. Turn it over and mix it more, or turn it over and press it. When you mix it to a lump as shown in the picture, you can pinch it with your hands and make it into a ball instead of kneading it

Step 6: after kneading into a ball, wrap it with plastic wrap and refrigerate for half an hour

Step 7: take it out and roll it into pieces with a rolling pin. The thickness can be controlled by yourself, not too thick. When rolling, you need to roll it slowly, little by little. Otherwise, it is easy to break and peel. You can roll it horizontally and then vertically

Step 8: then use biscuits to mold the shape, and then use the unused biscuits around to knead them into a ball, and then roll and press them again. Repeat until the dough is finished

Step 9: put the pressed biscuits into the baking pan covered with tarpaulin, put them into the preheated oven, heat them at 170 ℃ in the middle layer, and bake them at 150 ℃ for 12-15 minutes

Materials required:

Butter: 60g

Low gluten flour: 120g

Egg yolk: 1

Fine granulated sugar: 20g

Baking powder: 2G

Note: 1, dough can be kneaded into a ball, do not knead, rolling time also need to roll slowly, otherwise it is not good to form; 2, biscuits are taken out after being pressed and put into the baking tray, you can use the rubber scraper to operate.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: salty and sweet