Butter biscuit

Butter biscuit

Introduction:

"This biscuit is made according to Junzhi's Cranberry biscuit. I forgot to buy dried fruit, so I didn't add it. It's very crispy and tastes great with butter ~ ~"

Production steps:

Step 1: from left to right: sifted low gluten flour, softened salt free butter, egg liquid (that is, the size of the whole egg is usually bought, about 50g), and sugar powder. In order to save trouble, you don't need to wash so many utensils, egg liquid and sugar powder are packed in one time (too unprotected, hee hee ~ ~)

Step 2: add sugar powder to softened salt free butter and mix well. In order to save trouble, we used chopsticks instead of egg beaters^_ ^!!

Step 3: add the egg and mix well

Step 4: add the sifted low gluten powder and continue to mix well

Fifth step: adding low gluten flour, finding two chopsticks do not give strength, and decisive addition to 4, it seems that suck can not be saved.

Step 6: mix well and wrap it in plastic wrap to make a rectangle of 3cm * 4cm

Step 7: put it in the refrigerator freezer for one hour (so that it can be cut with a knife), and then cut it into small pieces. I cut it into 0.6cm thick, about 54 pieces

Step 8: put on the oil paper, cut it well, put it on the baking tray evenly, preheat the oven, 165 degrees, about 20 minutes in the middle, you can see the golden surface

Step 9: the effect of baking. The temperature of the four heating tubes in my oven is not the same. The effect of baking is not uniform enough. It seems that the rice will be broken again`~_~

Step 10: 54 brothers and sisters^_^

Materials required:

Low gluten flour: 230g

Egg liquid: an egg

Salt free butter: 140g

Powdered sugar: 120g

Note: in addition to cranberry, you can also add raisins and other preserved fruits, and mix well before putting low gluten powder

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet