Cheddar Cheese Biscuit Recipe-anchor
1.
[Shredded Cheddar Cheese] First use an electronic weighing appropriate amount of cheddar cheese, and then chop it for later use. Cheddar cheese I chose Anjia's cheddar cheese, which tastes better, soft and light, suitable for the eating habits of our Chinese consumers~ (If you are worried that the cheese will stick together when cutting, sprinkle some flour on the cheese That's it~)
2.
[Stir the butter] Pour the softened butter, powdered sugar and salt into the egg beater, and then use a rubber spatula to stir evenly (some steps above say that you can use an egg beater to stir directly, but I think it still looks like It is better to use a rubber spatula to stir first, the materials can be more fully fused~ and there is no need to worry about powdered sugar or salt being thrown out of the basin by the high-speed whisk).
3.
[Stir the butter] After the rubber spatula is evenly mixed, you can use the electric whisk to stir. Stir at low speed first, let the butter, powdered sugar and salt fully fuse until the butter starts to change color. Then stir again at high speed until the butter is loose and white in color.
4.
[Add the shredded cheese] Then add the shredded cheddar cheese that was cut at the beginning and use a rubber spatula to stir evenly.
5.
[Add eggs] Then add the beaten eggs, add half of it (about 15ml, you can also use an electronic weighing to make it more accurate), no need to add all (there are other uses behind the egg liquid~), Then stir well.
6.
[Sift in the flour] After the eggs are evenly mixed, sieve the flour three times and sift into the flour, and mix well. When sifting in the flour for the first and second time, stir the flour and butter paste together until you can’t see the dry flour. The last time you add the flour, the cheddar cheese biscuit dough is actually a bit dry. This time we can Give up the rubber spatula, put on disposable gloves, and grab it directly~ It is also necessary to grab the dry flour without seeing it.
7.
[Making Biscuit Dough] Scoop the prepared cheddar cheese biscuit dough onto the cutting board, divide it into three evenly, and knead into long strips.
8.
[Refrigerated dough] Then wrap them in plastic wrap and refrigerate for 1 hour (the dough after refrigeration will be harder and easier to cut).
9.
[Making biscuit shapes] Take out the refrigerated cheddar cheese biscuit dough strips, remove the plastic wrap, and cut evenly with a knife.
10.
[Ready to bake] Spread greased paper on the baking tray, and place the cut cheddar cheese biscuit dough on the baking tray.
11.
[Brush the egg liquid] Use an oil brush to evenly brush the egg liquid on each cut dough, and then sprinkle with pure Parmesan cheese powder, and it can be baked in the oven.
12.
[Baking Biscuits] Preheat the oven at 166 degrees or 175 degrees for a few minutes, then put it in a baking tray and bake on the top and bottom for 25 minutes. The delicious cheddar cheese biscuits are done~
Tips:
1. For butter and cheddar cheese, I chose Anjia butter and Anjia cheddar cheese from Anjia Professional Dairy Professional Partners. One is because the butter and cheese of this brand taste excellent, and the pastries baked with their butter are very fragrant, the taste is very good, soft and soft ~ and it is still animal butter, which is very safe to use; the second is because Anjia The flavor of cheddar cheese is relatively light, which is suitable for the eating habits of our Chinese compatriots, and the food prepared will be more in line with our taste needs.
2. Regarding the shape of the biscuits, in addition to the method in the steps, you can also spread the dough with a rolling pin, and then use various shapes of molds to make more cute biscuit shapes.
3. Don't worry if there are dark spots on the surface of the biscuits. They are caused by the baking and coking of the cheese, not caused by scorching or quality change.
