1. Prepare ingredients: low-gluten flour: 200g, unsalted butter: 90g, powdered sugar: 45g, eggs: 2 pieces, salt: 1g, water: 2 teaspoons, six-color pigments: a little, colored beads sugar: appropriate amount.
2. Separate the yolk and white of the two eggs.
3. Soften the butter at room temperature, add powdered sugar in two portions, and beat with a whisk at low speed.
4. Beat until the volume is slightly enlarged and the color becomes lighter.
5. Add two egg yolks in two portions and beat well. When the first egg yolk and butter are fully fused, add another egg yolk and continue to beat well.
6. Add table salt and stir the mixture well.
7. Sift the low-gluten flour into the mixture.
8. Use a spatula to stir into coarse particles like almond flour.
9. Pour the coarse-grained mixture on the operating table and repeatedly push it with your hands until the mixture is fine and without particles.
10. Knead the pressed mixture into a smooth dough. Do not knead excessively to avoid hardening of the tendons. Divide the dough into two portions (the volume of the two portions is 1:2), wrap a small portion of dough in plastic wrap, and send it to the refrigerator for use.
11. Divide the large dough into six equal portions.
12. Add red, orange, yellow, green, blue, and pink to adjust the color. The type of color can be determined according to your preference. Wrap the surface of the dough with plastic wrap to prevent the dough from drying out.
13. Roll the colored dough into rectangular pieces of equal size and thickness of about 5mm. Here is how to calculate the thickness of the bottom sheet. Measure the height of your own mold first. The total height of the 6 colors of the dough piece should be equal to the height of the mold. This way you know how thick each piece of dough will be rolled. Put the rolled noodles in the refrigerator and freeze for a while to make it easier to shape.
14. Take out the slightly frozen colored dough. Add 2 teaspoons of water to disperse the egg whites to form an adhesive and brush on the surface of the dough sheet.
15. Laminate each layer of colored dough sheets, put a fresh-keeping film on the surface of the stacked dough sheets, and lightly press the surface of the dough sheet with a rolling pin to help the layers stick together.
16. After trimming the four sides of the dough sheet, put it in the refrigerator for a little bit of freezing, and then cut out a number of colorful strips according to the width of the butterfly mold.
17. Use a butterfly mold to extrude a butterfly shape on the colored strip, and don't waste the leftover corners. You can put it together in a while, and use a biscuit mold to press out other shapes.
18. Press out several butterfly shapes.
19. Glue them together with an adhesive to make a butterfly combination strip, wrap it in plastic wrap, and send it to the refrigerator for a little freeze.
20. Take out a small portion of the original color dough and knead it gently with your hands to soften it. Take out the slightly frozen butterfly combination strips from the refrigerator, I cut a part of the length and cut them directly into slices to make butterfly-shaped biscuits. The other part of the length of the butterfly combination strip is wrapped in the original color dough to make a round biscuit with a butterfly heart. The way to wrap the original color dough is: take a small part of the original color dough, knead it into a long strip, and stick it to the groove of the colored butterfly combination strip. This is to make it slightly rounded and easy to operate in a while.
21. Roll the remaining raw color dough into a thicker strip, stick it on the surface of the colored butterfly group strip, round the dough, wrap the surface with cling film, and then apply light force to further shape it, and then send it to the refrigerator again for a little freeze .
22. Take out the dough, brush the adhesive on the surface, and roll it on a plate with colored bead candy. Use a sharp knife to cut into thin slices about 0.5 cm thick, and place in a baking tray. Preheat the oven up and down to 150 degrees, and bake the middle layer of the oven for 15 minutes.
23. Beautiful butterflies are dancing among the flowers. The beauty of these natural dancers is truly amazing.
24. One pair of pink wings, two silver whiskers. Fly in the wind to be anxious, and dance to the sun.
25. Crossing the water over the wall can be pretty fast, and stealing incense and making money is very entertaining.
26. The body is light and prefers the smell of flowers, and the elegant and elegant feelings are relaxed.
Tips:1. Please don't omit the micro-freezing mentioned many times during the production process. Although this is a bit time-consuming, the advantage is that it is convenient for shaping.
2. Due to the different draughts of various flours, please increase or decrease the amount of egg liquid as appropriate according to the situation of the flour.
3. I don't like too sweet. This recipe has moderate sweetness. If you like sweets, you can increase the amount of sugar appropriately.
4. I use an ACA oven, please adjust the baking time and temperature according to your oven and the number of biscuits.
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