Glass Sugar Biscuits
1.
A few pieces of very ordinary fruit candy, cut into small pieces.
2.
The butter is softened to the extent that fingerprints can be produced by pressing it. Add 35 grams of fine sugar and 1 gram of salt to mix.
3.
Use a whisk to beat the butter until fluffy.
4.
Prepare 20 grams of whole egg liquid.
5.
Divide the egg liquid into the butter two or three times, and beat it as you add, so that the sugar, oil and egg liquid are all fused together. Don't beat it too much, otherwise the oil and water will separate.
6.
Add 1 gram of baking powder to the low-gluten flour and sift it into the butter basin.
7.
Press and mix with a silicone knife first, and then knead a little with your hands to make a greasy dough when the mixing is almost the same.
8.
The dough is dry, about 3 mm thick.
9.
Use a biscuit mold to engrave the pattern, and use the upper end of the piping mouth to engrave the center of the flower in the middle.
10.
Remove the middle part to form a hollow pattern, and use a dough knife to carefully transfer it to a baking tray lined with baking paper. You need to be very careful, otherwise it will be easily deformed.
11.
Place them one by one in the baking tray.
12.
Another method is to dry the dough directly on baking paper, carve out the pattern with a biscuit mold, remove the middle and two sides, and pick it out. This way the biscuits will not be easily deformed.
13.
Operating directly on the baking paper can ensure the beautiful pattern, but the amount of baking at one time is a little less, and it needs to be baked twice.
14.
Put the crushed fruit candy in the middle of the biscuits, and just put it in the amount shown in the picture.
15.
You can use a small straw or the handle of a lollipop to make a small hole for the biscuit, which can be used for stringing. After completion, put it in a preheated 160 degree oven and bake for about 10 minutes. Observe the baking process carefully. After the sugar melts, it is almost ready.
16.
After baking, take it out and let it cool. The glass sugar part will become transparent and flat. Take care to cool thoroughly before removing the biscuits from the baking paper. The small holes can be inserted into the string to hang, which is very beautiful!
17.
The beautiful biscuits make your Christmas more interesting and will be enjoyed by children. The biscuits are also very sweet!
Tips:
1. In the recipe, there are two ways to transfer the cut biscuits to the baking tray, the second is easier to operate.
2. Do not put too much fruit candy in the middle of the biscuits, otherwise the sugar will overflow after melting, and too little will not become glass noodles.
3. Pay attention to observation when baking. The temperature of each oven is different. The sugar melts and foams when baking. The biscuits are almost ready after a little coloring. 10 minutes is an approximate number. Observe and adjust according to your own oven situation. Take out the bubbly sugar in the baking tray, the biscuits will become flat after cooling, and then take them off the baking paper after they are completely cooled!
4. The wheat flour for Zhongyu cake is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.
