#aca Baking Star Competition#calla Lily Cookies

Name: #aca Baking Star Competition#calla Lily Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 Chai Egg; 300g Low-gluten flour; 160g Xylitol; 45g Spinach leaves; 60g Shimizu; 40g butter; 30g Coconut; 100g milk; 15g honey

by Love braised pork

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I wanted to make this Martini biscuit a long time ago. When I saw it made by my friend Apple Chef, I caught my eye immediately. I immediately asked about the recipe and saved it, but I was always lazy and didn't make it. This time I participated in the ACA Baking Star Contest of Meitian and I was fortunate enough to enter the finals, so I immediately remembered this biscuit. Although the weather was hot, I quickly prepared the ingredients and practiced it. This biscuit originally used white granulated sugar. It feels that the amount of sugar is so high. In order to reduce some of the calories, I replaced the white sugar with xylitol. Moreover, the sugar-fearing patients at home with xylitol can also eat two birds with one stone. This biscuit is actually very simple. It is finger biscuits plus protein biscuits. It’s just a bit troublesome to roll up the finger biscuits while it’s hot. I was careless at the first pot, but the whole army was wiped out. It became brittle and couldn’t roll the stamens. In the second pot, I lowered the temperature and shortened the time. When the biscuits were cooked, I took out the rolls, and the effect was better. In fact, the egg white biscuits were originally baked until the surroundings were slightly yellow, but I think the white is more like real calla lilies, so I didn’t wait for the surroundings to turn yellow, as long as the biscuits were cooked and allowed to cool before they were crispy. The curled stamens. The original formula is yellow flower stalk, my family has planted calla lily, it should be green flower stalk, so I want to try to use spinach juice instead of part of the egg liquid to make a green flower stalk to try, the final product I feel the effect is still OK, I used yellow dough for the top of the green stalk, so the stamens are still yellow. "

Ingredients

6 Chai Egg
300g Low-gluten Flour
160g Xylitol
45g Spinach Leaves
60g Shimizu
40g Butter
30g Coconut
100g Milk
15g Honey

#aca Baking Star Competition#calla Lily Cookies

1. Prepare ingredients: eggs, xylitol, butter, honey, coconut, spinach, milk, low-gluten flour.

#aca Baking Star Competition#calla Lily Cookies recipe

2. First, use a low heat in a pan to fry the dried coconut until slightly yellow

3. Spinach stalks and leaves

4. Wash 45 grams of spinach leaves and add 60 grams of water to make a juice

5. Add 30 grams of softened butter with 45 grams of xylitol and mix well, then add 25 grams of egg liquid and mix well, then add 150 grams of low flour and stir for a while. Finally, add 30 grams of spinach juice to form a green dough.

6. Then use 10 grams of softened butter and 15 grams of xylitol to mix well, then add 18 grams of egg liquid and mix well, then add 50 grams of low flour and make a yellow dough.

7. Roll the green dough into a rectangular slice, and the yellow dough into a long strip and splice it on the green dough. Roll out where the splicing overlaps so as not to be too thick.

8. Place the noodles on the baking tray and use a scraper to cut into thin strips

9. Bake in a preheated oven at 180 degrees for 23 minutes, and the biscuit sticks will appear slightly yellow around them. Take it out and let it cool.

10. Dip the yellow end of the cold biscuit with honey and then dip the fried coconut with the coconut.

11. Mix 100 grams of low powder and 100 grams of xylitol, then add 100 grams of milk to make a batter.

12. The separated 100 grams of egg white can be distributed with a whisk until eight

13. First, fill one third of the whipped egg white and cut and mix well with the batter, and then pour the mixed batter back into the egg white batter, cut and mix well.

14. Brush the baking tray with a thin layer of oil, then spoon the adjusted protein paste on the baking tray, and then use the back of the spoon to spread the paste as thinly as possible, put it in the preheated oven at 160 degrees and bake it until the surroundings are slightly yellowed That's it.

15. After the meringue biscuits are baked, take them out and immediately scoop them up with a spatula or shovel, quickly wrap the flower cores while they are hot, and eat them after cooling. (This step requires a fast speed, otherwise the protein biscuits will be crisp and unable to wrap the stamens, so this step is not photographed.)

Tips:
1 Protein biscuits should be thinned as much as possible, and the stamens must be fastened, otherwise they will be crispy and broken. Also, it is best to close the windows, otherwise the protein biscuits will become brittle in the wind.
2 The part of the flower stalk should be light when curling the petals, otherwise it will break easily.
3 The dough is placed on the baking tray and cut with a scraper to prevent it from being too soft after being cut, and it is difficult to pick up and put in the baking tray.
4 After baking the meringue biscuits, the baking tray should be brushed with oil once.
5 If you cut it and then rub it, rub the dots and bake the flower stalk will look more like it.