Milk flavor Gingerbread villain

Milk flavor Gingerbread villain

Introduction:

"This is my first time baking. Let's start with the simplest biscuits. Although there are still many shortcomings, when I dedicate my hand-made biscuits to my dearest parents, their happiness is self-evident, and their happiness is my biggest motivation."

Production steps:

Step 1: prepare materials and weigh them separately.

Step 2: cut the butter into small pieces and soften at room temperature in advance.

Step 3: beat with egg beater, add sugar powder and beat until puffy.

Step 4: add the whole egg liquid in three times, each time need to stir until the complete fusion.

Step 5: sift in the low gluten flour.

Step 6: mix evenly with a rubber scraper to make the materials mix well.

Step 7: grab the dough, wrap it with plastic wrap and refrigerate for 1 hour.

Step 8: sprinkle a little dry powder on the chopping board, roll the dough into 2mm thick cakes with a rolling pin, and press out the shape with a gingerbread figurine. (my dough is a little soft. It's not convenient to make shape. Maybe there's a lot of butter. Next time, you can reduce the amount of butter or extend the cold storage time.).

Step 9: carefully remove the edge of the dough, and then use the scraper to remove the gingerbread villain, and move it to the baking pan. I can bake two plates of this recipe.

Step 10: preheat the oven at 150 ℃ for 10-12 minutes.

Materials required:

Butter: 60g

Powdered sugar: 50g

Whole egg liquid: 25g

Low gluten flour: 125g

Salt: a little bit

Note: 1. When making biscuit dough, do not knead the dough, but grasp and knead the dough into a ball. Kneading the dough will easily produce gluten. 2. In summer, if the dough is too sticky, wrap it with plastic wrap and refrigerate for 1 hour. 3. When taking out biscuits, use scraper to help take them out. When putting them on the baking tray, you should also put the biscuits in the right position to bake them in a beautiful shape. 4. When the biscuit is dry, you should keep an eye on it. You'd rather not bake it well than burn it. The biscuit is not crisp at first. It's crisp when it's cool. If it's still not crisp after cooling, put it in the middle of the oven and bake for 5-10 minutes. 5. The baking temperature can be decided according to the temper of the oven.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet