Mushroom Biscuits
1.
Put the butter in a container and mix well after it has softened
2.
Add powdered sugar
3.
Use a spatula to mix in one direction
4.
Add whipped cream or milk in two portions
5.
Whip evenly every time
6.
Sift in low-gluten flour
7.
Use a spatula to stir from bottom to top
8.
Continue to stir
9.
Stir into a uniform dough
10.
Divide the dough into two parts, one for mushroom shank and one for mushroom umbrella
11.
Take a small piece of each dough and knead it into the shape of mushroom shank and mushroom umbrella (you can also take 2 grams of dough directly from the big dough without dividing the dough into two parts, and then divide it into two, knead one piece into mushroom shank, one part Knead into mushroom umbrella shape)
12.
The other piece is kneaded into a ball and pressed into a disc
13.
Shaped into the shape of a mushroom umbrella
14.
Synthetic mushroom shape
15.
Place in a baking tray, preheat the oven to 175°C
16.
Heat up and down, middle level, bake for about 15-20 minutes
17.
While cooling, heat the water to melt the dark chocolate
18.
Take a mushroom biscuit, pour the dark chocolate liquid on the mushroom umbrella part with a small spoon, and place it on a plate to dry
Tips:
1. Replace dark chocolate with chocolates of other colors and flavors to make more flavors;
2. If you add some almond powder and hazelnut powder to the flour, it will be delicious and nutritious;
3. The size of the biscuits can be adjusted according to your needs. If the biscuits are large, you need to lower the temperature and increase the baking time.
