Mushroom Biscuits

Name: Mushroom Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 40g Powdered sugar; 30g Whole egg liquid; 120g Low-gluten flour; 20g cheese powder; Some dark chocolate

by Eva Xiaojia's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The cheese powder will have larger particles, which can be sieved with a coarser mesh. The weight of the dough of the mushroom head and the mushroom shank does not need to be divided too finely, a little more and a little less can be made into mushrooms, just pay attention to when baking. The divided dough should be covered with plastic wrap to prevent it from drying out. In order to better maintain the shape of the mushroom head, the mushroom head and the mushroom shank are roasted separately and then combined. When assembling, cut the two ends of the mushroom handle slightly flat, and click the right position, then it can be well connected with the mushroom head. "

Ingredients

Mushroom Biscuits

1. Prepare all materials.

2. After the butter has softened at room temperature, add powdered sugar, mix well with an electric whisk, and beat until the color becomes lighter.

3. Add the beaten eggs in portions and stir until fully incorporated.

4. The blended paste has very clear lines and is in a loose state.

5. Mix the low-gluten flour and cheese powder, sieve and add to the butter, stir with a spatula until there is no dry powder.

6. Cover the mixed dough with plastic wrap and put it in the refrigerator for 1 hour.

7. Divide the refrigerated dough into small doughs of about 6g each, and divide each dough into two halves of about 4 grams and 2 grams.

8. Knead 4 grams of dough into a ball and press the thick end of a chopstick to form a mushroom head. Roll 2 grams of dough into a large mushroom shank and a small mushroom shank.

9. In the oven, the upper heat is 180 degrees, and the lower heat is 160 degrees. After the preheating is complete, put the sound in the middle layer, and bake for about 18-20 minutes

10. Just bake the biscuits until the periphery is slightly colored, and leave to cool.

11. Cut the two ends of the mushroom shank slightly, and combine the mushroom head with the mushroom shank.

12. Melt the dark chocolate with heat insulating water, soak the mushroom heads with chocolate sauce, stand it up and let it dry.

13. Give the look you love!

Tips:
The baking temperature and time are for reference only, please adjust appropriately according to the oven temperature performance and the size of the biscuits.