Simple, Fun and Delicious [milk-flavored Biscuits]

Name: Simple, Fun and Delicious [milk-flavored Biscuits]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Fermented butter; 3 tablespoons (1) milk; 30g (full fat is also available) Skimmed milk powder; 140g Low-gluten flour; 25g corn starch; 1/3 teaspoon Baking powder; A handful (1) (the amount of twisting the thumb and index finger) salt; 40g (can not be replaced by ordinary sugar and vanilla extract) Vanilla sugar

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Biscuits have always been a kind of food that kids like very much (not only kids like it), so today I recommend a very simple biscuit to everyone.

This biscuit is mainly milky flavor, and the taste is very crisp. This kind of crispness is different from the crispness of cookies, but it is slightly hard and crisp, which is similar to the taste of baby molars.

Because there is no need to whip butter, it is relatively simple and quick to make. And during the baking process, the biscuit body will not crack or excessively expand. I personally think that it should be a good choice to use it as a base for icing or fondant biscuits.

Another point is that the dough of this biscuit has a good hand feel, high operability, easy shaping, and the final baking color is also very beautiful.

The recipe comes from "Rainy Night Nina", which is said to be the most popular cookie on Japanese cookpad. Thanks for sharing good recipes!
(The amount is for reference only, the following amount can bake more than 40 small biscuits, I used the Christmas mold)"

Ingredients

50g Fermented Butter
3 tablespoons (1) Milk
30g (full fat is also available) Skimmed Milk Powder
140g Low-gluten Flour
25g Corn Starch
1/3 teaspoon Baking Powder
A handful (1) (the amount of twisting the thumb and index finger) Salt
40g (can not be replaced by ordinary sugar and vanilla extract) Vanilla Sugar

Simple, Fun and Delicious [milk-flavored Biscuits]

1. Weigh all the materials. Flour (low-gluten flour, corn starch, milk powder, baking powder) materials are evenly mixed and sieved 2 to 3 times in advance;

Simple, Fun and Delicious [milk-flavored Biscuits] recipe

2. Put the butter in a container, heat it on low heat until it melts, add salt 1 and vanilla sugar, and stir evenly until the sugar is almost melted;

3. Add milk 1 in a spoonful of spoonfuls, each time you have to wait until the milk and butter added in the previous time are completely mixed, and then add the next time;

4. The final mixed state;

5. Sift the powdery materials into the liquid mixture and mix with a spatula until there is almost no dry powder;

6. Knead it into a dough in a superimposed way, put it in a fresh-keeping bag, and keep it in the refrigerator for at least 1 hour or overnight;

7. Put a piece of baking oil paper on the chopping board, place the dough on the oil paper, cover the surface with a piece of oil paper, and roll the dough into a 3mm thick sheet;

8. Preheat the oven 180 degrees. Use biscuit molds to make patterns;

9. Then arrange the biscuit dough on the baking tray lined with greased paper;

10. Mix salt 2 with milk 2, stir slightly until the salt melts, and then brush a thin layer of milk + salt mixture on the surface of the biscuit;

11. After preheating, put the baking tray into the oven, middle level, 175 degrees, up and down, bake for 12-15 minutes, until the edges of the biscuits are colored;

12. After being out of the oven, transfer the biscuits to a drying net to cool, and then seal them for storage.

Tips:
1. Powder materials must be sieved in advance to ensure the baking powder is evenly distributed. In addition, it is best to choose imported aluminum-free baking powder;

2. The milk and butter should be thoroughly mixed, and the final stirred liquid is relatively viscous;

3. The dough can form into a dough, don't overwork it. In addition, it must be laminated, not rubbing;

4. After using the mold to carve out the biscuit embryo, the remaining dough can be rolled out again into thin slices, and then continue to use the mold to form the shape. But there will be a slight difference in taste, and the final biscuit may be harder;

5. When rolling the noodles, it is best to roll them evenly, so that the baking time will be about the same;

6. The specific baking time should be adjusted according to the actual situation. The edges of the biscuits are baked until they are golden and colored, and they are ready to go out. If you wait until it is all colored, it is likely to be over-baked. After the biscuits are made, the surface can be decorated with chocolate or icing.