Kumquat Soft Heart Biscuits

Name: Kumquat Soft Heart Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 40g Powdered sugar; 100g Low flour; 1 media egg; Some yolk; Some Kumquat

by Niu Ma Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is a French biscuit, which is also learned from the recipe. Yuan Fangzi used oranges, but it was the first time for me to make it. I thought it would be more convenient to make a mini, so that the failure rate would be reduced a lot, so I used the kumquat at home. The finished product is still a bit interesting, and the taste is fresh and heavy. The periphery of the biscuit is crispy, but the part covering the kumquat is slightly soft. The two completely different tastes are also amazing. So friends who like it can really give it a try, and your style is free. "

Ingredients

50g Butter
40g Powdered Sugar
100g Low Flour
1 media Egg
Some Yolk
Some Kumquat

Kumquat Soft Heart Biscuits

1. Prepare the materials as shown in the figure.

2. Beat the butter and add the powdered sugar in portions.

3. After beating until combined, add egg liquid in portions.

4. Sift the low flour and add it to the butter paste.

5. Stir until the butter paste and flour are evenly combined.

6. Then add the batter to the fresh-keeping bag. Into the container for finalization.

7. After freezing until hard, take it out to change the knife.

8. After cutting, lay it in the oven.

9. Brush with a layer of egg wash.

10. Put another piece of kumquat on it.

11. Put it in the oven and heat 170 to 150, and bake for 20-25 minutes, depending on the coloring situation.

12. In this way, a kumquat soft heart biscuit is completed.

Tips:
If you want to eat this crispy biscuit, you can slice the kumquat, bake it in the oven at low temperature for 10 minutes, and then put it on the surface of the biscuit for a second baking.