Corn Crescent Biscuits

Name: Corn Crescent Biscuits
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low powder; 50g Corn flour; 3g Baking powder; 2 pcs yolk; 80g Sugar; 3 drops Lemon juice; 110g butter; 2 drops Vanilla oil; Some Powdered sugar

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The first time I saw this cookie, I was attracted by the name.
Looking at it again, I found that it doesn't look like a crescent moon at all? How do I feel more like a letter U?
But I still want to give it a try. After making it, I realized that the biscuit is so delicious that you can’t stop your mouth. I can't stop talking one by one, it's delicious, and it doesn't matter what!
If you like baking, you must try it! It will definitely make your mouth crisp! "

Ingredients

150g Low Powder
50g Corn Flour
3g Baking Powder
2 pcs Yolk
80g Sugar
3 drops Lemon Juice
110g Butter
2 drops Vanilla Oil
Some Powdered Sugar

Corn Crescent Biscuits

1. Mix low flour, corn flour, and baking powder through a sieve twice.

2. The butter is softened and the sugar is whipped.

3. Add the egg yolk and continue to mix well.

4. Stir in the lemon juice.

5. Add vanilla oil and continue to mix well.

6. Sift in all powders.

7. Use a spatula to turn into a dough.

8. Take a small piece of rubbing strips and place them in a U-shape on the baking tray.

9. Preheat the oven at 180 degrees and bake for 12-15 minutes.

10. After roasting, take out while hot, sift with powdered sugar, and let cool.

Tips:
Flour, corn flour, and baking powder should be sifted and mixed before adding to the butter.

Don't knead the dough to avoid oil, just use a spatula to stir or knead it with your hands to form a dough.

Sift the powdered sugar when weighing it hot, so that the sugar and biscuits can be combined better.

Do not take the baked biscuits right away, because they are very crispy and will break when touched. You have to wait until they are cold before taking them out and store them in an airtight box.