Berlin Garland Cookies

Berlin Garland Cookies

1. Prepare the required materials.

2. Sift 150 grams of flour

3. Add 100 grams of room temperature softened butter

4. Gently knead into coarse powder particles and set aside.

5. 1 cooked egg yolk is pressed into puree and mixed with 1 raw egg yolk.

6. Add 30 grams of sugar to the egg yolk

7. Stir it into a thick state

8. Pour the egg yolk paste into the butter powder particles and mix well.

9. Pour directly into the fresh-keeping bag

10. Knead the long strips; put it in the refrigerator and let it sit for 2 hours.

11. After taking out the dough, divide it into small portions of 6-8 grams each. In order to make it easier to rub the dough, I cut it into thin strips, which is really convenient for operation.

12. Take a small piece of dough and gently knead it into a thin strip, then cross the ends, like a bow tie;

13. Brush the surface with egg white

14. Coarse sugar on the side brushed with egg whites.

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

16. Bake in the oven for about 10 minutes, and the corners should be slightly colored.

17. 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. Don't melt the butter, it will have a crispy texture just like making margarita biscuits.
2. If the biscuits are not hard, the amount of butter cannot be too small, and no water-like liquids can be added.
3. Don't stir too much when mixing the egg yolk and butter powder.
4. Rub the thin strips with a little patience and gently, because it is easy to disperse.
5. When divided into small portions, cut into strips to facilitate the operation of rubbing strips.
6. Observe when baking, because the biscuits are strips with large gaps and are easy to mature, otherwise they are easy to overheat.