Berlin Garland Cookies

Name: Berlin Garland Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Boiled egg yolk; 1 piece Raw egg yolk; 100g butter; 150g Plain flour; 30g Sugar; a little Egg white; Some Coarse Granulated Sugar

by Feixue Piaoxu (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Berlin garland biscuits, I learned from the Norwegian Red Teacher Post in December that this cookie is named because it is called Berlinerkranser in Norwegian, which means Berlin garland. According to the instructor, Berlin garland biscuits are one of the 7 traditional Norwegian Christmas snacks. The raw materials and methods are not complicated, but some patience is required. Seeing that the powder requirement is ordinary flour, I immediately feel good. Of course, I never wanted to do it very hard. One is that the desktop electronic scale is broken and it is more difficult to weigh with the scale in this picture; the other is that the butter is softened and the temperature is low for a long time and it is difficult to form a strip. But in the end, with patience, I slowly rolled them into strips with warm hands. The process was a bit time-consuming. I guess I won't use this biscuit again. Send this recipe as a memorial.

Ingredients

1 piece Boiled Egg Yolk
1 piece Raw Egg Yolk
100g Butter
150g Plain Flour
30g Sugar
a little Egg White
Some Coarse Granulated Sugar

Berlin Garland Cookies

1. Ingredients and electronic scale

2. Sift 150 grams of flour

3. Press the cooked egg yolk into a puree, mix with 1 raw egg yolk evenly

4. Egg yolks with sugar and beaten to a thick state

5. Add 100 grams of room temperature softened butter to the sieved flour, and gently knead it into coarse powder particles

6. Add the butter meal granules to the egg yolk paste

7. Mix well, don't over-mix

8. Pour directly into the fresh-keeping bag and knead the strips (I feel difficult to grow strips at this time, probably because the butter is not soft enough); put it in the refrigerator for 2 hours or overnight. I left it in the refrigerator overnight

9. Take out the dough and divide it into small portions (oh my god, it's loose! But continue to finish it!!)

10. 6-8 grams per serving, gently roll into thin strips (you need to be patient! Slowly into strips by hand temperature.), then cross the ends

11. Brush the surface with egg white, and stick the side of the brush with coarse sugar (the standard is to use pearl sugar, if not, use coarse sugar instead).

12. Prepare everything one by one, arrange them on the baking tray, preheat the oven to 180 degrees,

13. Bake in the oven for about 12 minutes, and the corners should be slightly colored.

14. After taking it out, put it on a shelf to dissipate heat. After it is completely cooled, put it in a sealed box.

Tips:
1. The butter must not melt! Be sure not to melt! Otherwise, the crispy taste will be lost. But it needs to be softened, otherwise it is difficult to rub the strips.
2. The taste of this biscuit is crispy. If it is not hard, the amount of butter cannot be too small, and water-like liquids cannot be added. The amount of butter and sugar here is already at the minimum, and it is not recommended to reduce it.
3. Knead the thin strips with a little patience, because it is easy to fall off, you should gently knead the tape.