"cang Zhi Shi" 04 Little Lingjing Biscuit

Name: "cang Zhi Shi" 04 Little Lingjing Biscuit
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 1 yolk; 55g butter; 30g Powdered sugar

by Kuranoshoku

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Well, our whole family does not have the habit of eating snacks (I bought it and left it at home and no one took the initiative to eat it...)

But today I teach you how to make biscuits~ because the mini storage actually loves this biscuits

This recipe is as crisp and fragrant as eating cookies, but it changes the style of cookies, and prints the cartoons you like. It is also simple to operate and simple materials, so Xiaobai can easily do it.

With good ingredients and no additives and preservatives, babies can eat with confidence~

In addition to eating as a daily snack, I also like to use it for styling, after all, it is so cute, it will be wasted if it is not awkward hahahaha

Ingredients

"cang Zhi Shi" 04 Little Lingjing Biscuit

1. Melt 15 grams of butter at room temperature, pour in 30 grams of powdered sugar, add 1 egg yolk and stir.

"cang Zhi Shi" 04 Little Lingjing Biscuit recipe

2. Sift in 125 grams of low-gluten flour, mix all the ingredients into a dough, wrap in plastic wrap and store in the refrigerator for 30 minutes.

3. Push the dough gently with your hands.

4. Roll it to the thickness of the coin. It must be even, or you can directly roll it flat on the table.

5. Use your favorite mold to pry up the end of the stamp and take it out with the help of a sharp-angled shovel.

6. Put the dough on the baking paper in the baking tray and roll the dough repeatedly into the stamping mold until the dough is used up.

7. Preheat the oven to 200 degrees and bake at 170 degrees for 10 minutes.

8. Melt the chocolate over water and point your eyes with chopsticks.

9. Enclose it as a decoration for breakfast. Sprinkle some powdered sugar and it's done.

Tips:
1. What is the leftover egg white for? ——Apply mask/fried crabs/grilled shortbread, etc.～

2. If it is too hot in summer, it will be very soft and difficult to form. Turn on the air conditioner or freeze it for a longer time; if it is too cold in winter, it will be easy to crack. Turn on the heater or use your hand to warm it. (Actually, it's all because the body of butter is affected by temperature)

3. The impression on the rolling pin is easy to take out. It can also be operated if it is laid flat on the desktop, but it is a bit difficult to pick up the film and transfer it to the baking paper. If you have a good way, please leave a message and let me know~

4. Roll out the dough evenly, otherwise it will be too thin, not only difficult to slice, but also easy to burn~

5. The baking time is very short. If your oven is very temperamental, please keep an eye on it~ it may burn all at once~ (the temperature difference of each oven is different, it is recommended to buy an oven thermometer)

6. The longer the biscuit, the easier it is to break. If you want to take it out or mail it to a friend, please choose a chubby mold~