Simple and Easy to Make Patterned Biscuits

Name: Simple and Easy to Make Patterned Biscuits
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 100g butter; 75g Powdered sugar; 30g Almond powder; 1/4 teaspoon salt; 1/4 teaspoon Vanilla extract; 1/2 egg

by Chubby Pig Xiaomei

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This biscuit is actually the pattern drawn on the model biscuit. The formula is the model biscuit formula. After cutting the basic shape of the biscuit, cover the printing mold and brush with cocoa powder (matcha powder, bamboo charcoal powder, fruit and vegetable powder, etc.). Powder is fine), then remove the printing mold and bake it in the oven.
This printing mold can be used to make icing hand-painted biscuits, but my painting is too ugly. It can be painted like ghosts and animals according to the frame, so I used the method of brushing cocoa powder. It is simple and easy to make, but it looks good. The formula is dedicated to people like me who have a headache when it comes to painting.
In addition, this biscuit recipe can be used to make all model biscuits. The key to good baking is low temperature and slow baking, the temperature must be 150℃, and the time is 15-18 minutes (the length of time depends on the thickness, size, and oven temperature of the biscuits, please refer to the actual situation). Yellowing.

Ingredients

200g Low-gluten Flour
100g Butter
75g Powdered Sugar
30g Almond Powder
1/4 teaspoon Salt
1/4 teaspoon Vanilla Extract
1/2 Egg

Simple and Easy to Make Patterned Biscuits

1. Prepare ingredients: 200 grams of low-gluten flour, 100 grams of butter, 75 grams of powdered sugar, 30 grams of almond powder, half an egg, 1/4 teaspoon of salt, and a few drops of vanilla extract.

Simple and Easy to Make Patterned Biscuits recipe

2. Sift the low-gluten flour, add 1/4 teaspoon of salt, and set aside almond flour

3. After the butter is softened, add the powdered sugar

4. Stir the powdered sugar into the butter. (If you send it directly, the powdered sugar will fly all over the sky), then send it

5. Add half an egg to the whipped butter.

6. Use a whisk to fully beat the eggs into the butter. Pay attention to this step. Be sure to beat them thoroughly. If the eggs and butter are not well emulsified, it will affect the taste of the final biscuits.

7. Add butter to low-gluten flour, almond flour and salt

8. After kneading evenly, the dough becomes dough

9. Put it into a fresh-keeping bag, flatten it slightly, put it in the refrigerator, and relax for more than half an hour.

10. Take out the loose dough and roll it out into 3-5 mm thick dough slices through the fresh-keeping bag. (Too thick is easy to bake, too thin is easy to hold)

11. After pressing into the pattern, put a printing mold on the dough, dip the brush into cocoa powder (matcha powder, fruit and vegetable powder, bamboo charcoal powder, red yeast powder, etc.), and apply the pattern evenly.

12. Remove the printing mold, and it becomes the effect shown in the figure below.
Put it in the middle or upper middle of the oven at 150°C and bake for 15-18 minutes.
Note: The temperature needs to be 150°C, but the time is not rigidly guarded. Rolling thinner takes shorter time, and thicker rolling takes longer. The actual situation of each oven is also different, so please increase or decrease the time as appropriate. 20 minutes is not impossible. The grilled sign is slightly yellowed on the edge.

Tips:
1. Be sure to use powdered sugar, not granulated sugar. The granulated sugar is malleable and will expand after baking. If you use powdered sugar, the shape will not change.
2. The biscuits with almond flour are fragrant and beautiful in color. Almond flour does not need to be sieved. You need American Jinshan almond flour instead of extra-fine almond flour. Extra-fine almond flour has no almond flavor.
3. The dough of the biscuits made with this formula will be softer, but because of this, the baked biscuits taste crispy and not hard. If it is not easy to mold or take the biscuit dough, you can freeze it in the refrigerator after rolling it into the dough, and then take it out. The best thickness of the dough is 5 mm, this thickness is easy to pick and not difficult to cook
4. If the biscuits are not fully cooked after they are out of the oven (there is a sandwich layer in the middle), you can adjust the oven temperature to 120°C and continue to simmer for another 10 minutes.