Chinese Food
Barley flour biscuits
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Although biscuits are relatively simple food in baking, some novices still fail in making them. The reasons for failure are often divided into these categories. For example, the biscuits that are made are seriously deformed, the butter is always separated from oil and water, or the baked biscuits are too dark colored, but they are still wet and not crisp. In fact, the above problems are easy to solve. Now I will give you a detailed explanation. As for the serious problem of biscuit deformation, most of it is caused by over beating butter. When we mix butter and other ingredients, we just need to mix the butter simply; in addition, oil-water separation occurs in butter. The reason lies in eggs. Some partners like to take the eggs out of the refrigerator and directly add them to the butter. In fact, this is the wrong way. The right way is to take them one hour in advance Let it come out. Let it become normal temperature. Add it to butter and beat it. Then there will be no oil-water separation. Finally, the biscuit is too dark
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:First, pour the softened butter and sugar powder into the basin. Turn it over with a scraper and mix it evenly. This can avoid the sugar powder flying everywhere when it is stirred later.
Step3:Then use electric beater to beat evenly at medium speed. Just mix until sugar powder is completely absorbed by butter. No need to beat excessively
Step4:Add the whole egg liquid into the butter basin in three times. After each time, stir evenly before adding the next time. In addition, the whole egg liquid must be normal temperature. If it's just taken out of the refrigerator, it's easy to separate oil and water from butte
Step5:Then we sift the barley seedling flour and low gluten flour into a basin. Use a scraper to mix them. Here barley seedling powder can also be replaced by other natural color powder, such as purple potato powder, pumpkin powder, etc. or it can be used without addin
Step6:Then put on the anti stick gloves. Mix them into a ball. As long as you can't see the dry powder, don't over knead i
Step7:Put the mixed biscuit dough into the fresh-keeping bag. Refrigerate for 30 minute
Step8:30 minutes later, take out the dough and put it on the oilpaper. Then cover the surface with a piece of oilpaper. Pat it flat by hand and roll it out with a rolling pin. Roll it out into a 0.3cm thick sheet.
Step9:Tear off the surface oil paper. Use your favorite biscuit mold. Press the shape on the dough. At this time, the oven is preheated to 150 degrees, and the fire is up and dow
Step10:Move the pressed biscuit embryo to the baking tray. Leave some distance between them. Then use the English biscuit printing model. Press the English on the biscuit surface. If there is no such printing model, you can use it.
Step11:Finally, put it into the middle layer of the preheated oven. Heat up and down 140 degrees. Bake for 16 minutes. When it's half baked, cover it with tin paper to prevent the biscuit from colorin
Step12:Finished product. Crispy and crispy. It's very delicious. It's just right for children as snacks
Cooking tips:1. It's better not to change the sugar powder into sugar. Otherwise, the baked product is easy to be uneven on the surface. 2. Please finish the biscuits in about 3-5 days. Because there is no additive, there are skills for making dishes with short shelf life and good taste.
