Milk Cube Biscuits

Name: Milk Cube Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 145g Low-gluten flour; 40g milk; 15g egg; 35g butter; 15g milk powder; 40g Powdered sugar

by Junzhi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Spring Outing, a word that has appeared most frequently in my mouth recently. Of course, there is still a slight chill in the air in Beijing now. After a week or two, after the flowers have bloomed, I naturally can't let go of this wonderful spring. I have thought about the dim sum for the spring outing a long time ago. Standard instant: convenient, easy to carry, delicious and casual. Blowing in the spring breeze, taking my camera to take pictures of flowers and grass, and when I’m tired, I’m looking for a place to taste the snacks I bring.

Ingredients

Milk Cube Biscuits

1. After 35 grams of butter is cut into small pieces, heat it in water to melt into a liquid (or bite it in the microwave, but be careful not to take too long), add 15 grams of beaten eggs to the butter

2. Continue to add 40 grams of milk, stir evenly with a whisk, and become a mixed liquid

3. Add 40 grams of powdered sugar and 15 grams of milk powder to the mixed liquid in the fourth step, continue to stir evenly, pour 145 grams of low-gluten flour into the mixed liquid, and knead it into a smooth dough by hand

4. Put the dough on the chopping board and roll it into a rectangular dough sheet with a thickness of about 0.3cm. Cut off the irregular sides of the dough sheet to form a regular rectangle. Cut the rectangular sheet into small squares about 1.8cm square.

5. Arrange the small cubes into the baking tray, put the baking tray into the preheated 180 degree oven, bake for about 12 minutes, and keep it sealed after cooling.

Tips:
1. When doing step 6, knead it into a smooth dough, don't knead it for too long, otherwise it may affect the crispness of the biscuits;
2.When kneading the dough, due to the different water absorption of the flour and the weighing error, the softness and hardness of the dough may be different. Generally speaking, it does not have much effect, but if the dough is too dry to form a dough or too wet, it will cause sticky hands. If so, you can appropriately increase or decrease the amount of low-gluten flour;
3. Because this small biscuit is very small, it is especially necessary to control the heat when baking, don't overbake it, and stare at the oven in the last few minutes;
4. The taste of this biscuit is slightly hard and crunchy, which is more suitable for students who don't like the texture of the biscuit to be too crisp.