Honey biscuit

Honey biscuit

Introduction:

"Honey biscuit, adapted from teacher Meng's molasses biscuit. We have molasses, honey is more. I'm more and more fond of this lazy shaping method. Generally, the dough is pulled into long strips, rubbed neatly and thrown into the refrigerator. After half an hour to an hour, the dough is taken out and sliced quickly and evenly, which is much easier than flattening each ball. Moreover, it's better to rub round bars, because the square bars need to be horizontal and vertical, which is a little more troublesome. "

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat well with egg beater

Step 4: add honey and stir well

Step 5: add the whole egg in batches and stir

Step 6: make a uniform cream paste

Step 7: mix low gluten flour with baking soda and sift into cream paste

Step 8: mix well in irregular direction

Step 9: shape into a strip about 2-2.5cm in diameter, wrap it with plastic wrap, and refrigerate for about 1 hour

Step 10: take out and cut into pieces about 0.6cm thick

Step 11: put in the baking tray

Step 12: put it in the middle of the oven, heat up and down 165 degrees, bake for 15-20 minutes

Step 13: light golden yellow, out of the oven

Materials required:

Low gluten powder: 200g

Whole egg: 40g

Honey: 25g

Fine granulated sugar: 70g

Butter: 80g

Baking soda: 1 / 4 teaspoon

Note: Biscuit size and diameter can be adjusted according to your preference. Large amount of dough can be divided into several parts, respectively shaping cold storage. Baking time and power should be adjusted according to biscuit size.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet