Chinese Food
Sweet peach blossom biscuits with a breath of spring
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In order to make this peach blossom biscuit, I changed the recipe and making method twice. The first time I used the formula of condensed milk biscuit. It tastes sweet and tastes hard. I almost feel it. So I switched to the recipe of cranberry biscuits that I always liked. Although the production process is a little troublesome, the finished product is very satisfactory to me. The small peach blossom biscuit is not only crisp, fragrant and delicious, but also looks really tender and lovely, which makes people love it.
Cooking ingredients
Cooking Steps
Step1:Cut butter into pieces. Soften at room temperature. Sift low gluten flour and set aside. Stir the egg mixture evenly.
Step2:Beat the softened butter with the beater until smooth.
Step3:Add in the soft white sugar. Mix well with the butter.
Step4:Pour the egg liquid in 3 times. Stir well.
Step5:Every time you pour the egg liquid, you must mix the egg liquid and butter evenly before pouring in the next egg liquid to avoid oil-water separation.
Step6:Pour in the sifted low gluten flour. Use a scraper to mix the flour and butter evenly.
Step7:Stir until there is no white powder.
Step8:Add some pink pigment and knead with dough evenly.
Step9:As long as it's a red type of food pigment, you can adjust the dosage by yourself, add a small amount each time, and make your favorite color. Two modeling methods for making peach blossom biscuits. Method 1 is as follows
Step10:Place the dough on the end of the plastic wrap. Roll the dough into a cylindrical shape. Then wrap it with the plastic wrap. Put it in the refrigerator freezer for 1 hour.
Step11:Take out the frozen dough and cut it into 0.4cm thick slices. It has to be cut all the way. The surface of the biscuit will be smoother.
Step12:(1) cut out 5 small petals on average with a small sharp knife. Pay attention to the position of the flower core. (2) Use your thumb and forefinger to gently pinch at the end of the petal. (3) Cut each petal twice with a small sharp knife, as shown in the picture. (4) Dip the chopsticks in the egg yolk liquid. Order the flower center. Sprinkle some black sesame seeds.
Step13:A beautiful peach blossom biscuit is finished. Method 2 is as follows
Step14:First of all, there must be a pattern mold. Generally, 5 petals can be used. I often use this mold to print vegetables, fruits, biscuits and other foods. It's very practical.
Step15:Put oil paper on the bottom, put the dough on the top, and then spread the plastic film. Use a rolling pin to roll the dough into a 0.4cm thick pancake across the preservative film. The pattern is then printed with the die. If the mold is large, it can be rolled out a little. It should be controlled at about 0.5cm.
Step16:(1) cut out 5 small petals on average with a small sharp knife. Pay attention to the position of the flower core. (2) Use your thumb and forefinger to gently pinch at the end of the petal. (3) Cut each petal twice with a small sharp knife, as shown in the picture. (4) Dip the chopsticks with egg yolk. Order the flower cente
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Cooking tips:1. A small amount of food pigment is added to make a favorite color. 2. Adjust the baking temperature and time according to the actual situation of the oven. 3. Add an empty baking tray at the bottom of the oven after the baking process is over half, which can prevent the bottom of the biscuit from scorching. There are skills in making delicious dishes.
