Halloween Spider Biscuits
1.
Ingredients. Arowana's pastry powder and biscuits are really great, crispy and sweet and delicious.
2.
Cocoa powder is melted into cocoa liquor with 5 grams of hot water.
3.
Add 20 grams of sugar and 30 grams of corn oil and mix well.
4.
Sift in 50 grams of wheat flour for Arowana pastry.
5.
Stir evenly with a spatula, and the cocoa dough is ready.
6.
Mix 30 grams of corn oil and 20 grams of sugar, then sift in 75 grams of low-gluten flour and 2 grams of baking powder, stir evenly with a spatula, and the original dough is ready.
7.
Cocoa dough and natural color dough are all ready, move to the kneading pad.
8.
Divided into about 10 grams of large and about 2 grams of small, it happens to be 10 white spiders and 8 black spiders.
9.
Press the large white dough flat, and gently press the bottom of the measuring spoon to make a hole, and put the small black dough on it as the head of the spider.
10.
All are done, 18 spiders, 10 white spiders with black heads, and 8 black spiders with white heads.
11.
Preheat the Changdi oven to 190 degrees and bake for about 20 minutes until the surface of the biscuit is slightly colored.
12.
Wearing heat-resistant gloves, take out the baked biscuit dough with the baking tray.
13.
Use a cocoa pen to draw the spider’s legs, spread a little salad dressing on the head, and glue two eyeballs. The cute spider biscuits are ready. Let’s play with the kids on Halloween.
Tips:
1. The oven temperature and time are for reference only, please adjust flexibly according to the oven.
2. Biscuits are relatively crisp, so be careful when decorating them at the end.