Biscuits
1.
After the butter is softened, add eggs and sugar, stir it, don't beat it, and then sift in the low powder.
2.
Knead into dough. The kneaded dough is relatively dry, because the water absorption of flour is different, you may need to adjust the amount of flour as appropriate to ensure that the dough can form a dough without being too soft.
3.
Put the kneaded dough in a fresh-keeping bag and let it rest for half an hour.
4.
Place the loosened dough on the chopping board and roll it into a rectangular dough sheet about 0.5 cm thick. When rolling, you can sprinkle some flour on the cutting board to prevent sticking (in fact, it is not very sticky).
5.
Cut the rolled dough into strips with a knife.
6.
Pick up the two ends of the strip with both hands and twist it into a spiral shape.
7.
Place the finished Alabaster on a baking tray lined with greased paper.
8.
Brush with a layer of whole egg liquid, preheat the oven to 180 degrees, put it in the middle layer and bake for 20 minutes until golden brown (I started to forget to brush the egg liquid, put it in the oven and take out the brushed egg liquid. Sweaty and messy a feeling of).
Tips:
1. Junzhi’s prescription clearly states that powdered sugar should not be replaced with fine sugar, otherwise it will not be easy to maintain the shape when baking. I did not use powdered sugar and used fine sugar, so the molding is not ideal.
2. The baking time of Junzhi’s recipe is 25 minutes. I baked it for 20 minutes and I took it out. The color is okay. The temperature of the oven is different, so according to the temper of the oven.
3. The finished product tastes good. Of course, it can't compare with the biscuits made with more butter and sugar formula, but this is a relatively healthy version of biscuits.
