Mango Dried Biscuits

Name: Mango Dried Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 75g butter; 15g Whole egg liquid; 35g Dried mango; 50g Powdered sugar

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The dried mango given by my sister is not very interesting to eat directly. Just use it to make a dried mango biscuit and send it back to my sister. Feel free to find a recipe, the key is not to pass the butter, lazy people like lazy ways.
The finished dough is arranged into a cylinder, and it is shaped manually without a mold. In fact, manual shaping is very convenient, the diameter can be large or small, and it can be adjusted at will. But there is no choice of molds. The size of the mold requires the size of the biscuits to be made. It’s good to refrigerate and harden. Freezing often over-freezes and cuts hard.
When making the dough, I felt that there was too little dried mango, as if I couldn't see how much. I didn't expect all the pieces, the surface of the biscuits was also dotted, and it looked not too small at all.
Crispy and sweet, it feels good too. . . . "

Ingredients

Mango Dried Biscuits

1. Ingredients: 115 grams of low-gluten flour, 75 grams of butter, 15 grams of egg liquid, 35 grams of dried mango, 50 grams of powdered sugar.

2. Cut the dried mango into fine pieces in advance and set aside.

3. Cut the butter into small pieces, let it soften at room temperature, add powdered sugar, and mix well with a rubber spatula.

4. Then add the egg liquid and mix well.

5. Pour in dried mango corpuscles and mix well.

6. Sift in low-gluten flour.

7. Stir and mix into a uniform dough.

8. Move to the table covered with plastic wrap, fold and press twice.

9. Arrange into a cylinder with a diameter of about 4-5 cm, wrap it with plastic wrap, and refrigerate until the dough becomes hard.

10. Take out the dough, remove the plastic wrap, and cut into round slices about 6-7 mm thick.

11. Place in the baking tray.

12. Put it in the preheated oven, middle level, up and down at 165 degrees, and bake for about 20 minutes.

13. The surface is golden, baked, put on a drying rack to cool and eat.

Tips:
If there is no dried mango, you can use other dried fruit instead.
If you are anxious to bake, you can put it in the freezer of the refrigerator for half an hour before using it.
The baking time and firepower need to be adjusted according to the actual situation.