Chinese Food
[milk biscuit] afternoon tea and dessert
(75475 views)![[milk biscuit] afternoon tea and dessert](https://cp1.douguo.com/upload/caiku/6/f/5/yuan_6f46d7c2d4a359b8b583fab6e5e45ef5.jpg)
The formula was changed from fireworks room. I made 16 pieces of this quantity. Each piece is relatively large. But many people said it was too big. I began to think that I had a wrong memory = = in addition, according to the feedback of the girl whose phone you dialed has been turned off. She made 46 pieces of this quantity (8g each piece). According to the feedback of @ Liangchen FY girl, it is divided into 16g each size. There are 25 pieces in total. It's just a full plate. For your reference only~-
Cooking ingredients
Cooking Steps
Step1:Soften the butter without salt, add sugar powder and beat until whit
Step2:Add eggs and beat evenl
Step3:Sift in the mixed powder (flour, starch, milk powder) and mix into a bal
Step4:I made 16 pieces of small dosage. Each piece was bigger. But many people said it was too big. So I began to think whether I remember it wrongly = = according to the feedback of the girl who turned off the phone you dialed. She made 46 pieces of this weight (8g each piece). For your reference only
Step5:Press with a fork. My dough is slightly dry. Pressing will produce some natural cracks. There is no crack in the finished product of the original formula. So I guess my milk powder absorbs too much water because the milk sugar I wrote before is also much better than everyone else's
Step6:Press again perpendicular to the direction of the previous pattern to form a grid patter
Step7:Complete all blank
Step8:Put it into the preheated oven at 170 ℃ and bake for 20 minutes
Step9:Finished product
Step10:Internal close u
Cooking tips:A milk flavored afternoon tea biscuit is not sweet or greasy. It's a little powdery, which is very suitable to match with milk tea and other drinks with strong taste. When making this biscuit, the surface naturally forms some cracks. It's not the case with the original finished product. Maybe it's because my milk powder absorbs too much water and the dough is dry, because the milk sugar made from the milk powder I wrote before also has higher water absorption capacity than others There are skills in making too many delicious dishes.
