#aca烤明星大赛#cheddar Cheese Biscuits with Xylitol
1.
First cut the butter into small pieces to soften it into a deeper container and add xylitol
2.
Send until the color is whitish
3.
Pour the beaten egg liquid in 3 times, and beat each time until it is completely absorbed and then add another time.
4.
Whip until the xylitol melts and the butter turns white
5.
Cheddar cheese cut into pellets in advance
6.
Add to the butter
7.
Whip slightly to mix the cheddar cheese and butter evenly
8.
Or use a spatula to mix
9.
Sift in low-gluten flour
10.
Use a spatula to mix evenly without dry powder
11.
Put the mixed powder into the fresh-keeping bag
12.
Grab it with your hands to form a ball
13.
Sprinkle high-gluten flour on the silicone mat
14.
Put the dough on top and roll it into a 0.8cm thick piece
15.
Dip a little dry powder on the biscuit mold to make a pattern on the dough
16.
Gather the remaining dough together, fold it, press it, roll it out again, and repeat the pattern
17.
Arrange into the non-stick baking tray at intervals
18.
Brush egg liquid on the surface
19.
Preheat the oven at 175 degrees, and roast the middle layer on the top and bottom for about 15 minutes, and you can get out when you see the surface color
20.
Naturally cool and store
21.
Finished product
Tips:
Xiaoyingzi's words:
1. The cheddar cheese used in this biscuit is salty. The finer the cut, the better, and the more thoroughly mixed with the dough, the better.
2. Putting the mixed powder into a fresh-keeping bag is good for grasping and kneading into a dough, and it will not be covered with flour.
3. When rolling out the dough, you can also sprinkle a little bread flour on the chopping board to prevent sticking.
4. When cutting with a mold, first dip the mold in flour. The dry powder on the mold is also good for removing the biscuits.
5. The oven temperature and baking time should be controlled by yourself according to the performance of your own oven, and you can get it out when you see the golden surface.
