Chinese Food
The most famous lotus and caramel biscuits in Belgium
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In Europe, you can drink coffee without milk or sugar, but you have to add a piece of caramel biscuit. Caramel biscuit. It doesn't have a fancy name. It only has a strong smell. Try it.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Pour sugar into the pan. Add 1 tablespoons of water. Heat with a small fire. Until the sugar is dissolved, boil it until the sugar water is boiling
Step3:Keep cooking until the sugar starts to change color. The whole cooking process does not need stirrin
Step4:Cook until the sugar water is amber. Turn off the heat immediately and pour in 25 grams of hot water. Shake the milk pan to make the sugar water even. Just pour in hot water when the sugar water will boil violently. Be careful with splashing and scalding. Leave it standing until the boiled Caramel cools dow
Step5:Cut the butter into small pieces and soften. Add salt. Stir slightly with the beater until smooth (no need to beat)
Step6:Pour the cooled Caramel into the butter (the cooled caramel is sticky. Use a scraper to scrape all the caramel off the wall of the pot. Don't waste it). Use an egg beater to stir it evenly
Step7:Sift the whole rye flour, velvet cake flour and baking soda. Pour into the butter
Step8:Mix well with a scraper to make a batter. If the batter is too sticky and soft at this time, it can be refrigerated for a while until it becomes hard and non stick
Step9:Put the batter in the middle of two fresh-keeping bags or oil paper. Use a rolling pin to roll it into a 0.4cm thick thin sheet
Step10:Tear off the surface preservation bag. Cut off the irregular corners with a knife. Cut into small triangles (or other shapes you like) and put them in the baking tray
Step11:Put it into the preheated oven of 180 ℃ and bake for about 13 minutes until it turns to scorching red and then it will be out of the oven
Step12:Afternoon tea is a good choice.
Cooking tips:1. Although the dough can be cut into its own shape, it is recommended to cut into simple shapes such as squares or triangles. Because the dough is soft. If it is cut into too complex shapes, it is not convenient to take it up and spread it on the baking tray. It is easy to deform. 3. Caramel is the most important step in making this cookie. Be sure to master the fire. Heat with a small fire. Prepare hot water in advance. Turn off the fire immediately when the heat is amber. Pour hot water immediately. The temperature of hot water should be above 70 ℃. Cold water is not recommended. 4. Bake the biscuits until they are burnt red. Be careful not to make them too dark. If you bake it until it's dark, it's too deep. The taste will be bitter. 5. Baking soda plays an important role in the taste and color of biscuits. There are skills in making delicious dishes.
