Chinese Food
Four kinds of biscuits to create incomparable crispness & special recipe of Changdi 3.5 electric oven
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Pastry biscuits only need four kinds of raw materials. It is a very simple biscuit. The simplest pastry. Only butter, flour, sugar three raw materials. Called Scottish pastry. Because there is no liquid in the dough. The texture of the biscuit dough is very loose. Generally, it is not rolled out and shaped. Instead, it is squeezed into small pieces by hand and flattened on the baking plate (yes, it is the same as we make peach cakes). Or it is baked in a mold. Compared with the most traditional Scotch pastry, the dough texture is loose, but it can be rolled and shaped. Generally, rolling it out is thicker, cutting it into squares and baking it one by one. Although it's simple, it's also a kind of personality (yes, it's what you see in the finished product picture). Sometimes this
Cooking ingredients
Cooking Steps
Step1:After butter is cut into small pieces and softened, add sugar and whisk until light and fluffy.
Step2:Add the yolk. Continue to pass.
Step3:The whipped butter is as shown.
Step4:Sift the low gluten flour into the butter.
Step5:Mix well with a rubber scraper. Mix the flour and butter completely to make a moist dough.
Step6:Roll the dough round and flatten it. Put it in the middle of two oil papers or fresh-keeping bags. Use a rolling pin to roll it out to make a 0.60.7cm thick dough (it's thicker than ordinary biscuits. Roll it out between two oil papers. The dough won't stick the rolling pin and the chopping board).
Step7:After rolling, tear off the oiled paper on the surface. Cut off the irregular part of the dough with a knife to make it rectangular. Then cut it into small rectangular pieces.
Step8:Put the cut biscuits on the baking tray. Leave enough space between each cookie. The cut dough can be rolled round and then rolled again.
Step9:Put the baking tray into the second layer of the oven which is preheated at 180 ℃ for about 14 minutes (the oven used in this recipe is the first 3.5 version electric oven cktf32gs of Changdi industry).
Cooking tips:1. Mix the flour and butter into dough. If it is too sticky and soft, put it in the refrigerator for a moment to make the dough a little harder. The texture of this biscuit is loose. Pay attention when shaping. Don't roll the dough too thin. Take care when taking it, so as not to deform the biscuit. You can use a scraper or a small shovel and other tools to help cut up the cookie dough. Put it on the baking tray. 2. Don't over knead the dough. Just mix the flour and butter completely. Too much kneading will harden the taste. The cut dough corners can be rolled out again, but the biscuits will be a little harder than the first ones. 3. Biscuits are thicker than those rolled and shaped. If the biscuits are still a little soft after baking and cooling, it means that the biscuits are not completely baked inside. Put them into the preheated oven at 170 ℃ and bake for 35 minutes as the case may be. 4. This is Changdi's new version 3.5 electric oven CKTF
