[handmade Chrysanthemum Biscuits] --- Make A Simulation Biscuit that Has Passed The Mold

[handmade Chrysanthemum Biscuits] --- Make A Simulation Biscuit that Has Passed The Mold

1. Raw material diagram.

2. Add powdered sugar and salt after the butter has softened at room temperature.

3. Beat with a whisk at low speed until the butter turns white and is completely fused with sugar.

4. Add half of the egg liquid, stir until the egg liquid and the butter are completely integrated, then add the other half of the egg liquid, and beat until it is completely integrated and the butter is light and fluffy.

5. Beaten butter and egg mixture.

6. Sift in the low flour that has been sifted once beforehand.

7. Stir it with a rubber spatula to form a flocculent without dry powder.

8. Make dough again with your hands, wrap it in plastic wrap and put it in the refrigerator for a while. Because the dough that has just formed into a dough is relatively wet, it is not very easy to handle. (During the dough, just stick it together, don't knead it, otherwise the dough will be kneaded and the made biscuits will not be so fluffy)

9. Take out the refrigerated dough, take a piece of greased paper, put the dough on half of the greased paper, cover the other half of the greased paper, and roll the dough on the greased paper into a piece of about 0.2 to 0.3 cm. (Wrap the dough with oil paper and roll it out in the middle, so that it is not sticky and it is easy to take the dough)

10. After rolling it out, open the oil paper on it, sprinkle some dry powder on the dough, and then use a knife to cut into several strips, each about 4 to 5 cm wide.

11. Take a piece of dough, fold it in half from bottom to top, and use a knife to cut out a comb-like shape on the non-interface side of the front side. (I use a kitchen knife for everything, hehe)

12. Starting from any end, roll it up, wipe the mouth with egg wash, stick it, and then put it in a baking tray, poke the "petals" slightly to form a "chrysanthemum". (Mine is a non-stick baking pan, if it is sticky, remember to spread greased paper)

13. Make other "chrysanthemum" biscuit embryos in turn. (I made 2 plates, 12 flowers)

14. Dip the corner of the brush with egg liquid, brush lightly in the middle of the biscuits, then sprinkle the cream puff and sugar beads to make a "flower heart", send it to the preheated oven, 180 degrees, upper and lower fire, middle layer, 12 minutes Left and right, bake until the surface of the biscuit is golden.

Tips:

Poetry heart phrase:



1: When making biscuits, just mix it into a dough. You don’t need to knead it, let alone use it as a steamed bun, and knead it until it is smooth. In that case, the dough will become gluten, and the resulting biscuits will not be so crisp.



2: When whisking butter, because the amount is relatively small, it is best to use a low speed electric whisk, otherwise the butter will splash.



3: When adding the mixed egg liquid, add it in batches, stirring each time until it is completely integrated, and then add the next time.



4: At that time, the reconciled dough is relatively wet, and it can be put in the refrigerator for a while. This is more convenient. Even if it is cut with a mold and refrigerated, the cut of the cut biscuits is relatively smooth, and there is no need to worry about it. When it is put into the baking tray, it is deformed.



5: The specific baking time depends on your own oven. The biscuits are easy to cook and burn easily. In the last few minutes, it is best to watch them, so as not to accidentally overbake them.



5: The milk crumbs used in the article are also very simple to make. You can make some and freeze them in the refrigerator, and use them whenever you need them. The method is: (15 grams of low powder, 15 grams of icing sugar, 2 grams of milk powder, 20 grams of butter, mix all the powders evenly, and then add butter and knead it into small particles by hand. The butter does not need to be softened)