Milk Tartan biscuit

Milk Tartan biscuit

Introduction:

"It's time to make a biscuit for my friends. We don't have a market for this kind of crispy biscuit, but you won't mind grinding your teeth. Take advantage of the festival, have fun. It's lovely to watch the little square bulging in the oven. Turn on the oven and the smell of milk comes to your face

Production steps:

Step 1: prepare materials

Step 2: soften the butter and add sugar

Step 3: beat with an egg beater

Step 4: add vanilla powder and stir well

Step 5: add milk in batches and stir

Step 6: make a uniform cream

Step 7: mix baking soda with flour and sift into the paste

Step 8: mix well

Step 9: put it on the plastic wrap and push it into a rectangle by hand

Step 10: remove and brush the surface with protein

Step 11: roll it into 15x9cm pieces, wrap it with plastic wrap and refrigerate for 2-3 hours until hard

Step 12: cut into 1.5cm square pieces

Step 13: put in the baking tray

Step 14: put in the oven, middle layer, heat up and down 165 degrees, bake for about 20 minutes

Step 15: release

Materials required:

Butter: 25g

Powdered sugar: 40g

Vanilla powder: 1 / 8 TSP

Milk: 25g

Low gluten powder: 85g

Baking soda: 1 / 8 teaspoon

Protein: moderate amount

Note: if you are in a hurry, you can freeze it in the refrigerator for about 30 minutes, but you should not freeze it too hard, otherwise it is not easy to cut. You can also make the dough the day before, refrigerate it in the refrigerator, and then cut and bake it the next day.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor