1. First, the butter is softened at room temperature, add powdered sugar and sugar, and beat until slightly hairy.
2. Then add the egg yolk, almost one egg yolk, about 18-20 grams
3. Stir well
4.
Finally, add the flour, stir it with a rubber spatula to form a dough, and then put it into the decorating bag. Use the Sanneng 7092 decorating nozzle to squeeze into a round or long strip.
Bake at 180 degrees for 20 minutes
5. Final product
Tips:Biscuits are mixed and crispy products. In the preparation of mixed and crispy products, medium and low-gluten flours with less gluten should be used. If the flour is too strong, the dough will develop gluten, and there will be shrinkage during baking. It is advisable to use powdered sugar or The preparation of melted sugars such as fine granulated sugar will make it difficult to roll the dough, and the surface of the product will show spots after maturity, which will affect the quality of the product. It is not advisable to repeatedly roll and knead the dough. It is necessary to prevent the dough from getting oily. The undesirable consequences of shrinkage of the finished product and poor taste should be based on the requirements of the finished product, and the baking time and temperature should be flexibly controlled. The mature product should be taken out of the oven immediately to prevent the color from deepening.
