Uyghur Honey Biscuits
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
In winter, the temperature is low, and it is always hard to whip butter, so I have always been too lazy to engage in things that need butter. I saw the Uyghur honey biscuits that I once collected on this day, and I immediately decided to put it into action. However, when it started, it was discovered that this was a biscuit that needed butter. Withdrawal was no longer possible, so I had to bite the bullet and continue. In order to maintain a slightly higher temperature than room temperature during whisking, hold the egg beater in your arms during the whole process. I don't know if it is useful or not. In short, the dough is made in the end.
Although I thought that such traditional biscuits should be made into the same size as the peach crisps sold outside, they were still shaped according to their usual size. For 20 grams of biscuit, just eat one at a time. If it’s too big, you have to break it apart, or share it with others, or stay there, it’s not as good as one person. . .
The baked biscuits look simple in texture, and when you eat them, they really seem to have an ancient taste. . . . "
Although I thought that such traditional biscuits should be made into the same size as the peach crisps sold outside, they were still shaped according to their usual size. For 20 grams of biscuit, just eat one at a time. If it’s too big, you have to break it apart, or share it with others, or stay there, it’s not as good as one person. . .
The baked biscuits look simple in texture, and when you eat them, they really seem to have an ancient taste. . . . "
