Chinese Food
Sausage and frosted biscuit
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I've tried both the protein powder version and the fresh egg white version. I feel that the fresh egg white icing is more refreshing and delicious. Many people say that egg white is raw. I dare not eat it. I'm afraid it's bad for my stomach. In fact, I think it doesn't matter to eat a little fresh egg white. One egg white is 20-30g. The frosting can make dozens of biscuits. The average egg white content is less than one gram. This time, the frosted biscuit is added with salty sausage, which enriches the taste. Because of the existence of meat, the biscuit is recommended to be eaten in two days. Don't put it too long.
Cooking ingredients
Cooking Steps
Step1:Soften the butter and add the sugar powder. Mix it with the egg beater manually and then with the electric stirrer until it is completely blended.
Step2:Add the whole egg liquid in two times. Each time, stir and mix before adding the next time.
Step3:Sift in the low gluten powder.
Step4:Mix until dry. Make a moist dough.
Step5:Put it in a fresh-keeping bag, roll it into 6cm thick dough, refrigerate it for 10 minutes until it is slightly hard.
Step6:Press the biscuit embryo with the round biscuit mold and transfer the biscuit embryo to the baking tray.
Step7:Fry the fresh sausage in a little oil for about 5 minutes. Then cut it into small slices.
Step8:Brush one side of the sausage slices with whole egg white.
Step9:Paste it in the middle of the cookie.
Step10:Bake in the middle layer of the preheated oven at 175 ℃ for 18 minutes until the surface is slightly golden and fragrant. Cool down.
Step11:Biscuit cooling process. Frosting. Squeeze the lemon juice first. Sift the sugar.
Step12:Add about 1g lemon juice to the egg white. Beat until there is a big bubble. Add sugar powder in several times to beat. After the sugar powder is fully added, beat until the sugar cream is thick and hard to disappear when the pattern is pulled out. This is the basic sugar cream. It is used for drawing lines. Just dilute with lemon juice and mix with pigment.
Step13:Put the thick frosting into the decoration bag. Cut a small mouth and draw a line on the biscuit.
Step14:Then add 1 drop of yellow with a proper amount of concentrated frosting, add lemon juice one by one, and make a thin frosting for coloring. The state of filling the icing is to spread it out by yourself in a few seconds. Wait for the icing to dry for 60%. Make the final decoration.
Step15:It should be completely dried and then put into the packaging bag. It is recommended to finish the food within 2 days.
Cooking tips:You can seal the icing and refrigerate it. It will be used up in a week. There are skills in making delicious dishes.
