Honey Small Twist Biscuits

Name: Honey Small Twist Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 25g Egg liquid; 110g Low-gluten flour; 1/4 teaspoon Baking powder; 35g Fir tree honey

by Aunt Xizhen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

People often ask me if there are any snacks made with honey.
Frankly speaking, the best way to absorb honey is to eat it directly. If it is used to bake biscuits, it will easily lose some of its nutrients at high temperatures.
But compared with sugar, even after high-temperature baking, the nutritional value of honey is much higher than that of sugar.
I made this small honey twist with fir tree honey from the Black Forest in Germany.
If you don't have one, you can use regular honey.
Anyone who eats honey often knows that honey is also divided into different grades, which can be seen from the price.
Hundred nectar is more common and the price is relatively cheap.
And tree honey, especially Black Forest fir tree honey, is expensive because of its low yield.
Ingredients are absolutely what you pay for.
Do your own baking and use the best ingredients.

Ingredients

Honey Small Twist Biscuits

1. The butter is softened at room temperature, and then the fir honey is added. Whisk evenly with a whisk to fully blend the butter and honey. Then prepare the egg liquid. Pour the whole egg liquid into the butter and honey, and continue to beat it evenly with a whisk.

2. Then, mix the low-gluten flour and baking powder through a sieve into the butter paste. Mix well with a spatula until there is no dry powder. Then knead it into a dough. I'm afraid of sticky hands, so I put them in a fresh-keeping bag and rub them. Then according to a portion of about 7 grams, knead into small balls.

3. Knead the small ball into a strip first, then twist it into a twist shape as shown in the figure, and glue the two ends together. After they are all screwed, they are placed in a baking tray lined with greased paper. Finally, brush a layer of egg liquid on the surface.

4. Preheat the oven to 160 degrees, and heat up and down, and bake the middle layer for about 20 minutes. If the surface has been colored, you can add a layer of tin foil to prevent excessive coloring.

Tips:
Two words
1. Because the fir tree honey I used is very thick, I didn't add any sugar. If you use regular honey, remember to add 15 grams of sugar when whisking the butter
2. The surface of the twist can also not be coated with egg liquid, it is coated for good appearance.
3. It takes more time to twist the twist. It is best to cover the surface of the finished product with plastic wrap so that the dough will not dry out.