#trust of Beauty#condensed Milk Shortbread, Super Simple Hard Shortbread

Name: #trust of Beauty#condensed Milk Shortbread, Super Simple Hard Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g Low-gluten flour; 100g butter; 100g condensed milk; 32g Caster sugar

by Q pig baby

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This is a butter biscuit with a simple formula and zero difficulty to make. The taste is hard and crisp, like the hardness of Araba, but full of rich condensed milk flavor. As a basic formula, it can be used to make cartoon printed biscuits, and you can also add color biscuits such as cocoa powder, matcha powder, red yeast powder, etc. (10 grams of the same amount can be used instead of low powder). Serving size: 30L oven comes with two baking trays. Baking: Dongling Baking Cube DL-K38E oven, the bottom layer is heated to 150 degrees, and the lower level is 130 degrees for 18-20 minutes; other ovens are heated up and down at 180 degrees and the middle level is about 20 minutes."

Ingredients

#trust of Beauty#condensed Milk Shortbread, Super Simple Hard Shortbread

1. Weigh the ingredients, soften the butter and set aside.

2. Add the caster sugar to the butter and beat evenly.

3. Add the condensed milk all at once, whipping at low speed until fully incorporated.

4. Sift in low-gluten flour.

5. Mix into a loose state.

6. Put on gloves and knead the loose flour into a ball.

7. Spread a layer of plastic wrap on the biscuit mold, then fill in the dough and press neatly. Put it in the refrigerator and freeze for about 1 hour to harden the dough.

8. Take out the frozen dough, remove it from the mold, and cut it into 0.6 cm thick dough pieces. Try to cut evenly!

9. Put the dough pieces in a baking pan lined with silicone pads or greased paper, about two pans.

10. Baking: The bottom layer of Dongling Cube DL-K38E oven is heated to 150 degrees and 130 degrees is lowered for 18-20 minutes; other ovens are heated to 180 degrees and the middle layer is about 20 minutes.

11. After the first pan is baked, bake the second pan. The baking time of the second tray is generally shorter than that of the first tray. Pay attention to the color of the biscuits in the last few minutes, and you can take it out in advance.

12. The same dough can also be placed directly into a fresh-keeping bag without making frozen biscuits, rolled into a 0.6 cm thick dough sheet, and printed with a biscuit mold.

13. Then it can be baked under the same baking conditions.

Tips:
The biscuits will not be too sweet. It is not recommended to reduce the amount of condensed milk, otherwise it will be too loose to form a dough. In addition, if you are making printed biscuits, you can replace the granulated sugar with powdered sugar to better maintain the shape of the biscuits.