Cheddar Cheese Biscuits
1.
Butter 70 g Cheddar cheese 90 g White sugar 25 g Whole egg liquid 15 g Low-gluten flour 135 g
2.
First rub the cheddar cheese into filaments
3.
Soften the butter and add caster sugar
4.
Send until the color is whitish
5.
Pour the beaten egg liquid in 3 times
6.
Beat until the sugar melts and the butter turns white
7.
Join Cheddar
8.
Beat it a little bit to make it even
9.
Sift in low-gluten flour
10.
Use a spatula to mix evenly without dry powder
11.
Put the mixed powder into the fresh-keeping bag
12.
Squeeze into a ball with your hands
13.
In order to prevent stickiness, unfold the fresh-keeping bag containing the dough and place it on the silicone mat, then fold the rest over and spread it on top of the dough, and roll it into a 0.8cm thick piece.
14.
Dip a little bit of dry powder on the cookie mold and press it out on the dough
15.
10. Arrange into the non-stick baking pan at intervals, and brush the egg liquid on the surface
16.
Preheat the oven at 175 degrees, and roast the middle layer on the top and bottom for about 15 minutes, and you can get out when you see the surface color
17.
Naturally cool and store
18.
Finished picture
19.
Finished picture
Tips:
Xiaoyingzi's words:
1. The cheddar cheese used in this biscuits is salty, the finer the shreds, the better, and the more thoroughly mixed with the dough, the better.
2. Putting the mixed powder into a fresh-keeping bag is good for grasping and kneading into a dough, and it will not be covered with flour.
3. When rolling out the dough, you can also sprinkle a little bread flour on the chopping board to prevent sticking.
4. When cutting with a mold, first dip the mold in flour. The dry powder on the mold is also good for removing the biscuits.
5. The oven temperature and baking time should be controlled by your own oven performance.
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