Chinese Food
Biscuits
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Cooking ingredients
Cooking Steps
Step1:Take the butter out of the refrigerator and cut i
Step2:Put it in the microwave for 30 seconds. The time is a little longer. It causes the dough to be a little soft later About 15 to 20 second
Step3:Add the sugar powder. First, use the eggbeater to stir it manually. Avoid the sugar powder scattering
Step4:Use the egg beater to beat. I use the square bowl. I don't think it's very good to beat. It's recommended to use a round bowl. There is no dead angle
Step5:Add cream in several times. If the cream is taken from the refrigerator, please melt it in hot water to room temperature first. Avoid oil-water separation Every time cream is added, it should be whipped until it is slightly whit
Step6:Whipped cream
Step7:Add low gluten flour. I added 200g for the first time. It was a little thin after mixing. Then I added 60g. Mix it well
Step8:The dough is loaded with a mounting gun. I forgot to take photos. I used this It's said that the dough is too hard. It's related to butter softening. So the degree of butter softening is very important
Step9:Use the mounting gun to squeeze the shape. My shape is a little ugly Let's play by ourselves. Put it in the oven. My oven is simple. There is no cookie function. So I have to find the time and temperature myself. 180 degrees for the first time. 20 minutes. Only this one is good. The others are all pasted
Step10:The first time, the second time, the temperature is not right, so it's all wasted. This is the third time. The temperature is 175. The time is 10 minutes. Take it out and have a look. Adjust the position. Add another 10 minutes. This time, it's OK. There's no paste
Step11:All the previous pictures were taken in the kitchen. It's a little dark. It's taken outside when it's finished It's OK to look at it. It's not beautified The taste is OK. It's not very sweet. It's not very milk. It's very crisp.
Cooking tips:1. My butter proportion is a little small. The light cream proportion is a little high As a result, the first 200g low gluten flour was a little thin after mixing, and then 60g flour was added. 2. Cut the butter and put it in the microwave oven for about 15 seconds. I used it for 30 seconds. It's a little tough. It can also be softened at room temperature in advance. 3. Add the cream in several times. Each time you add it, you should beat it until it is slightly white. I add it in three times. There are skills in making delicious dishes.
