Butter Biscuits

Butter Biscuits

1. Mix soda powder, baking powder and salt in the flour and mix well;

2. Use a large bowl of Shortering at room temperature, and sift the mixed flour in;

3. Mix the flour and Shortering by hand, and knead it into a grain like rice;

4. Pour in whipped cream and stir into a very soft dough;

5. Brush a layer of oil on the baking tray;

6. Sprinkle a thin layer of powder on the chopping board and rolling pin, roll the dough flat, about 1 cm thick, and then use cookie molds to form dough pieces;

7. The pressed dough pieces are placed on a greased baking pan with a certain gap between the dough pieces, and then put in the preheated oven and bake for 14-18 minutes at 350-375°F, until golden brown. After taking off the plate, let it cool and ready to eat.

Tips:

1. General scones and cakes are made of low-gluten flour. Because of its low gluten content, the finished product will be crispy. For toasted bread, Bread Flour is generally used. Flour (that is, all-purpose flour) is all right, but the finished product will have a slightly loose texture. You can also mix about 10% cornstarch in the all-purpose flour;



2. In the operation, after the powder and liquid are mixed to form a dough, do not rub the dough too much. Therefore, do not add too much dry powder and rub it for too long when styling. Excessive rubbing will make the flour gluten and the dough will also be rubbed. The more dry powder you dip in the process, the harder and harder the cake will be, and the cake will not be crispy;



3. This product is tasteless biscuits, so the filling is very flexible, sweet and salty, such as peanut butter, jam, or even bacon;



4. When filling stuffing, you can divide the thickness of the pie into two slices with a knife, and then put the stuffing you like, and it will be OK.