Cheddar Cheese Flower Biscuits

Cheddar Cheese Flower Biscuits

1. First process the cheddar cheese; shred it and set it aside. It looks like shredded carrots. Take out 90 grams and put the others in a sealed bag in the refrigerator. Keep the butter at room temperature softened. Add fine sugar and beat until fluffy.

2. Pour in the egg liquid, then use a whisk to beat evenly; then pour in the shredded cheddar cheese. In order to make the biscuits delicate, I chopped the cheese again; then use the whisk to continue to beat evenly to make the cheddar cheese Mix well with butter; then sift in low-gluten flour

3. Stir evenly with a spatula. At this time, it will look like coarse corn flour; then put it into a fresh-keeping bag and use your hands to form a dough shape; then use oil paper or plastic wrap on top and bottom to roll out into a large piece about 0.8cm thick; I I used a plum-shaped cutting die, you can also use other shapes

4. Use a biscuit cutter to press out the flower-shaped biscuit dough. The remaining dough can be regrouped and rolled out to continue pressing, but the thickness must be the same as the original one, or it may become sticky after entering the oven. Some are not cooked yet; put the finished biscuit dough into a baking tray lined with greased paper or tin foil, and brush a layer of egg liquid on the surface; then sprinkle a little cheese powder to improve the flavor, I used Kraft’s ; The upper and lower tubes of the oven are preheated to 175 degrees, and the biscuits will be added after the temperature is reached.

5. After preheating, place the middle layer in the baking tray, and bake for 15 minutes. The surface will turn golden brown. This is about ten minutes. The biscuits will expand and the room is full of the aroma of cheese.

6. After being out of the oven, let it cool and store it in an airtight seal. But I couldn’t wait any longer and started eating while it’s hot; I bite into the crispy, and the fine grained cheddar cheese between my lips and teeth. Compared with butter biscuits, this is mainly salty, lightly sweet and has a slightly sweet taste. The biscuits full of cheese aroma really made me helpless. I ate five or six yuan in one breath.

Tips:

Two long words:
1. Because the cheddar cheese I use is salty, I didn't add salt and sugar. If the cheddar cheese you buy is sweet, add about 4 grams of salt.
2. Because the cheddar cheese will melt when heated, it is best to shred it before shredding. If it is too large and put in the biscuit, there will be holes after melting, which will affect the appearance.
3. Once the package of cheddar cheese is opened, please finish eating it within a week to ensure the flavor and taste of the cheese. Leftover cheddar cheese is tightly wrapped in plastic wrap and stored in the refrigerator
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