Glucosecracker
By VicentaLakin
It's what I've always wanted to do. I've seen it before, and I've been curious about her glass core, and it finally becomes clear that the broken fruit sugar is in the middle, because the temperature in the oven melts the sugar, and when it cools again, it turns into a flower cookie with a glass heart, which makes the little cracker cute and cute
Recipe Recommendations
- butter 60 grams
- powdered sugar 45 grams
- whole egg liquid 20 grams
- low-gluten flour 120 grams
- milk powder 10 grams
- Fruit sugar powder appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Glucosecracker
1
All materials ready, butterhouse temperature softened, so if room temperature is not softened, it can be softened with low heat in the microwave, with low-band powder filtering ahead
2
The more they break, the better it will be! I'd better use the transparent ones. My sugar chips are creamy
3
Butter and sugar
4
We'll mix them with a rubber razor
5
Two drops into egg fluid, continued high-speed discharge, waiting for the egg fluid to be evenly mixed with butter for the next egg. Liquid
6
It's a bit of an expansion with an electric omelet. It's a little light
7
Sifting flour and milk powder into butter paste, covering it with flour on an egg-beater
8
We'll start with a rubber razor
9
I'm going to use my hands again. Don't rub your face like that
10
Put the noodles on a skin-covered film, press it and flatten it, so that it can freeze faster in the fridge. Okay
11
In about 30 minutes, the face gets hard, pulls it out of the fridge, turns it into about two centimeters thick
12
I carved the flower with a cherry mold, and I carved the core with a small mouth
13
Line it up in a non-glaze
14
160 degrees in the pre-heated oven, up and down, 5 minutes first
15
Take it out, put sugar shreds on the chip and re-enter the oven for 160 degrees and 8 minutes
16
Biscuit surfaces and edges are yellow, the mid-smalt melts up bubbles, and it's time to get out of the oven
17
When it cools in the oven, it is taken lightly and it continues to cool on the hanger; I baked two plates, the two rows below being the first one, which are inappropriate for a period of 170 degrees 10 minutes, and then baked five minutes after the sugar was cut out. The color was too deep; the temperature of the second furnace was adjusted to 160 degrees for five minutes, after which the sugar was crushed, and then for eight minutes, the colour and sugar were right. So, the experience is in practice
18
Cute, cute! Cookies are crumbs, sugar cores are involved, they're fun! My son made it up in hand class. It's a holiday. I put it here