Elephant biscuit

Elephant biscuit

Introduction:

"The shape of this biscuit was seen by Ma Lin. I used the formula of milk biscuit instead, which is relatively small in heat. It makes a lovely elephant shape, and the baby can't bear to eat it in his hand!"

Production steps:

Step 1: cut the butter into small pieces, put it in a bowl, put it in the microwave oven and melt it into liquid

Step 2: add cracked eggs and milk to the butter

Step 3: add milk powder, low powder and sugar powder, mix well

Step 4: knead into a smooth dough by hand

Step 5: roll the dough into a thin sheet

Step 6: press out the shape with a round biscuit mold

Step 7: then continue to mold out the elephant's ears

Step 8: put it together

Step 9: press out a small circle with a round flower mounting mouth on the remaining dough to make elephant eyes

Step 10: add a little water to the cocoa powder

Step 11: black in the middle of the eye, draw eyelashes

Step 12: add Monascus powder into a small dough

Step 13: knead into a small red dough to make the elephant's face

Step 14: press out the elephant's trunk

Step 15: put it together, put it on the baking tray, put it in the preheated oven, 175 degrees, middle layer, about 12 minutes

Materials required:

Low gluten flour: 145g

Butter: 35g

Milk powder: 15g

Egg liquid: 15g

Milk: 40g

Sugar powder: 40g

Cocoa powder: moderate

Monascus powder: right amount

Note: 1. Pay attention to control the temperature. When the surface is colored, turn off the heat or cover it with a layer of tin foil. 2. When sticking nose and eyes, you can wipe a little water, so that it will stick more firmly

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet