Flower biscuit

Flower biscuit

Introduction:

"I don't have much time to bake, but I have a strong interest in baking. This biscuit is made for the first time. It has many shortcomings, and its appearance is not exquisite enough. Moreover, it's overcooked and heavily colored. It's a half failure. But it also accumulates a lot of experience for my baking in the future. I'll try to make it better next time."

Production steps:

Step 1: materials ready

Step 2: soften the butter in the greenhouse, add sugar and salt, beat it with an egg beater until it is fluffy and slightly white

Step 3: add the egg liquid in 2 or 3 times, and beat well with the beater

Step 4: sift in low flour and baking powder

Step 5: mix well with scraper

Step 6: then knead it into a smooth dough

Step 7: divide the dough into 2 portions

Step 8: set aside one portion and add the cocoa powder to the other portion. Slowly knead until the cocoa powder is completely integrated into the dough

Step 9: roll 2 portions of dough into dough, press out the flowers with abrasive tools, and then press out the center of the circle with mounting tools

Step 10: swap the dough with two centers

Step 11: put the processed flower dough into the baking tray

Step 12: preheat the oven 180 degrees, bake in the middle for 15-20 minutes

Materials required:

Low gluten flour: 100g

Salt free butter: 40g

Cocoa powder: 5g

Egg liquid: 20g

White granulated sugar: 40g

Salt: 4 / 1 teaspoon

Baking powder: 4 / 1 teaspoon

Note: This biscuit can also be made with other molds.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet