[little chrysanthemum two color biscuit] a biscuit as beautiful as a flower

[little chrysanthemum two color biscuit] a biscuit as beautiful as a flower

Introduction:

"The simple taste of yellow biscuits, brown biscuits with cocoa powder and light chocolate flavor, give it a simple dress, even flowers bloom, if you and I think she is very beautiful, try it! For your cute sister, your best friend and your sweetheart, ha ~ ~ ~ this biscuit is the most tiring time since I joined in baking... Every little lace and every little flower hole is on a fork. When baking is finished, my waist hurts. When I take photos, I see her beautiful appearance. All the efforts are worth it. She is beautiful enough, beautiful enough! Baking: 170 ° C middle layer heating up and down for 15-20 minutes, a 5cm diameter lace mold, a 3.5cm diameter circular mold (I use the bottle cap instead of the circular mold) here I show you the production method of yellow biscuit, brown biscuit method is the same, raw material data for your reference Brown biscuit: butter 60g, sugar powder 40g, egg liquid 25g, low gluten flour 125g, cocoa powder 10g "

Production steps:

First step: soften the butter and beat it into cream. Add sugar powder 2 times and mix well.

Step 2: pour in the egg twice and beat well

Step 3: add the sifted low gluten flour

Step 4: mix powder with scraper

Step 5: turn the mixing basin slowly from the left hand to the inside, squeeze the dough from the inside to the outside with the right hand

Step 6: wrap the dough in a plastic wrap

Step 7: roll into uniform thickness and refrigerate for more than 1 hour

Step 8: sprinkle a little dry powder on the operating table and knead the dough until soft

Step 9: roll it into a cylinder

Step 10: roll the dough flat and sprinkle a little dry powder if necessary

Step 11: turn the dough in time to prevent adhesion and roll it out slowly with a thickness of about 2.5mm

Step 12: wrap with plastic wrap and refrigerate for 1 hour

Step 13: use the lace mold to press out the base model

Step 14: press the center of the mask with a round diameter of 3.5cm

Step 15: press out the petal shape with a fork on the edge of the dough. The fork pokes a hole in the round mark to make a shape. Refrigerate for 15 minutes

Step 16: put into the oven preheated at 170 ° C, middle layer, heat up and down, 15-20 minutes

Materials required:

Butter: 60g

Sugar powder: 40g

Egg liquid: 25g

Low gluten flour: 125g

Note: * stir to thick cream like the best, so it is easier to mix with other materials. * water (egg solution) is hard to dissolve in grease (Huang You). It can not be poured into too many * * "friction" mode to mix all the materials evenly. The dough is soft. If the dough is stretched or round, the dough will not be dry and cracked. The dough will expand when baking, and must be evenly heated. After baking, take out the biscuit and cool it. Then move the biscuit on the cooling rack. The heated biscuit is fragile and cannot be moved quickly

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet