Orange Shortbread Cookies
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
This is just a wrong result.
Originally, I made one-third of the amount, and then it was made into a batter, and then I realized that something was wrong? How could the batter be so soft and muddy? Adding 10 grams of flour did not change this state. The fault was found in a flash of electricity-it was originally a one-third conversion formula, but two-thirds of the weight of the egg was used. In other words, the amount of eggs is doubled. No wonder the batter is limp and muddy, no wonder that adding 10 grams of flour can't bring it back to life.
What to do if it's swollen? Double all the ingredients to match the extra eggs? This amount is too much, and I knew it would be better to plan to do half of the amount. Seeing that the batter is not as thin as water, the light flashes, and then a new trick is made-just make the mistake, just bake it. The dough was too soft and difficult to shape, so I used Teacher Meng’s method of hand-shaping biscuits, and dug into a pile with a spoon and piled it on the baking tray. This trick seems to be easier.
The moment I put the baking tray into the oven and closed the door, I suddenly thought that if the batter is put into a paper cup, it should also become a pretty good orange muffin. However, it can only be biscuits nowadays, a pile of irregularly shaped hand-shaped biscuits.
Originally, the amount of oil was not much, and the added flour reduced the proportion of oil. Although it was shortbread, it actually had a slightly crispy feeling. The scent of orange peel is very good. . . "
Originally, I made one-third of the amount, and then it was made into a batter, and then I realized that something was wrong? How could the batter be so soft and muddy? Adding 10 grams of flour did not change this state. The fault was found in a flash of electricity-it was originally a one-third conversion formula, but two-thirds of the weight of the egg was used. In other words, the amount of eggs is doubled. No wonder the batter is limp and muddy, no wonder that adding 10 grams of flour can't bring it back to life.
What to do if it's swollen? Double all the ingredients to match the extra eggs? This amount is too much, and I knew it would be better to plan to do half of the amount. Seeing that the batter is not as thin as water, the light flashes, and then a new trick is made-just make the mistake, just bake it. The dough was too soft and difficult to shape, so I used Teacher Meng’s method of hand-shaping biscuits, and dug into a pile with a spoon and piled it on the baking tray. This trick seems to be easier.
The moment I put the baking tray into the oven and closed the door, I suddenly thought that if the batter is put into a paper cup, it should also become a pretty good orange muffin. However, it can only be biscuits nowadays, a pile of irregularly shaped hand-shaped biscuits.
Originally, the amount of oil was not much, and the added flour reduced the proportion of oil. Although it was shortbread, it actually had a slightly crispy feeling. The scent of orange peel is very good. . . "
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