Biscuits

By VicentaLakin

Biscuits
Yellow cookies are a simple taste, brown cookies are a taste of cocoa and light chocolate, and they're a little bit of a flower, if you feel as beautiful as I do. This cookie is the most exhausting one I've had since I joined the baking... every little flower edge, every little flower hole is a fork on, and at the end of the roasting, the waist hurts, and when I take a picture of them, it's all worth paying for. Baking: 1 5 cm in diameter and 3.5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 3 cm in diameter, 3 cm in diameter, 3 cm in diameter, 3 cm in diameter, 3 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 m in diameter, 5 cm in diameter, 5 cm in diameter, 5 m in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in diameter, 5 cm in length, 5 cm, 5 m in length, 5 m in

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Steps for Biscuits

  • Make Biscuits step 0
    1
    Softened butter to a cream form, added sugar powder twice and fully evened
  • Make Biscuits step 1
    2
    Two drops into the egg fluid
  • Make Biscuits step 2
    3
    Add sifted low-banded flour
  • Make Biscuits step 3
    4
    Scratch mixed powder
  • Make Biscuits step 4
    5
    The left hand slowly turns to the inner side of the mix, and the right hand squeezes from the inside to the outside and presses the pressure
  • Make Biscuits step 5
    6
    Noodle buns are in the film
  • Make Biscuits step 6
    7
    Zirconium pressure is evenly thick and placed in freezer for more than an hour
  • Make Biscuits step 7
    8
    Operating a small amount of dry powder and a plastic soft patch
  • Make Biscuits step 8
    9
    Scroll in a cylinder
  • Make Biscuits step 9
    10
    I'll flatten the noodles and throw a little dry powder if necessary
  • Make Biscuits step 10
    11
    swing the dough in time to prevent adhesiveness, slowly distilling, about 2.5 mm thick
  • Make Biscuits step 11
    12
    The film is wrapped and frozen in the fridge for an hour
  • Make Biscuits step 12
    13
    Use the bouquet to press the base model
  • Make Biscuits step 13
    14
    with a circle of 3.5 cm in diameter
  • Make Biscuits step 14
    15
    On the edge of the skin, the shape of the petals is pressed with a fork, and the fork is shaped by a hole in a circle
  • Make Biscuits step 15
    16
    PUT IT IN THE OVEN AT 170°C PREHEATED, MID-LEVEL, TOP-FIRE, 15-20 MINUTES

    • Biscuits Make Tips

    *Stir until it reaches a thick creamy consistency, as this makes it easier to mix with other ingredients *Water (egg liquid) does not dissolve easily in fat (butter), so do not pour in too much at once *The "rubbing" method can mix all ingredients evenly; the dough should be soft and will not crack or break when stretched or shaped *The dough will expand during baking and must heat evenly, so leave a gap of about 2cm *For shaped cookies, the dough loses elasticity at this step; cover with plastic wrap and let rest in the refrigerator for 15 minutes *After baking is finished, take them out to cool, then transfer the cookies to a cooling rack; hot cookies are fragile, so do not rush to move them

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