Corn crescent biscuit

Corn crescent biscuit

Introduction:

"The first time I saw this cookie, I was attracted by the name. If you look at it again, it doesn't look like the crescent moon at all? How do I feel more like a U? But I still want to have a try. After I made it, I found that this biscuit is so delicious that you can't stop eating. The biscuit that comes out of the oven can't be touched at all. It's crispy and crumbling. Although there's a lot of butter, it still makes me stop eating one by one. At present, I don't care about anything! Like baking children's shoes must try Oh! Absolutely let you mouth crispy stop! "

Production steps:

Step 1: mix and sift low flour, corn flour and baking powder twice.

Step 2: soften the butter, add sugar and stir.

Step 3: add egg yolk and continue to stir well.

Step 4: add lemon juice and stir.

Step 5: add vanilla oil and continue to stir well.

Step 6: sift in all powders.

Step 7: turn the dough with a scraper.

Step 8: take a small piece of rubbing strip and put it into the baking tray in a U-shape, and do it well in turn.

Step 9: preheat the oven 180 degrees and bake for 12-15 minutes.

Step 10: bake well, take out and sift the powdered sugar while it's hot. Let it cool.

Materials required:

Low powder: 150g

Corn flour: 50g

Baking powder: 3 G

Egg yolk: 2

Sugar: 80g

Lemon juice: 3 drops

Butter: 110g

Vanilla oil: 2 drops

Sugar powder: right amount

Note: sift the flour, cornmeal and baking powder before adding them into the butter. Don't knead the dough to avoid oil. Stir it with a scraper or knead it by hand. When weighing, sift the powdered sugar. The sugar and biscuit can combine better. Don't take the baked biscuits right away, because they are very crispy and will break when touched. Take them when they are cold and put them in a sealed box

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet