The original prescription is Sister Yanse's. As soon as she posted a blog that day, I did it when I got home that night. It's so crunchy that I don't dare to touch it. It melts as soon as it reaches the entrance! It is full of the aroma of milk, and you can feel endless satisfaction after eating one. The only regret is that I don't have presidential butter, so I have to use Anjia. If it could be the president, the taste buds might be more satisfied.
When baking, the room smelled fragrant, and Tao Tao squatted in front of the oven early in the morning and waited. Unfortunately, this small cookie with such a huge amount of butter is really not suitable for dogs to eat. It's pitiful for his eager hope...
It's so fragrant and crispy. When you break it slightly, you will find a plate of dregs. Very simple cookies, which are also very good for making afternoon tea to entertain guests. I like to bite a piece and hold it in my mouth and slowly feel the beauty of milk... It's autumn, so it's not bad to gain some weight for the winter and eat some snacks like this.
butter shortbread
By LeonorSchoen
Recipe Recommendations
- butter 110g
- low powder 130g
- sticky rice flour 45g
- powdered sugar 40g
- whole egg liquid 27g
- vanilla extract 1~2 drops
- milk fragrance
- baking
- several hours
- simple
Steps for butter shortbread
1
Cut refrigerated hard butter into small pieces.
2
Mix the low flour, rice flour, and powdered sugar well, and sieve into a butter container.
3
Using a spatula and egg beater, cut the butter and flour into finely divided grains.
4
Pour in the egg mixture (add vanilla essence if there is any).
5
Gently press with your hand to gather the dough into a ball. This picture shows the state of the dough in the process, first crisp and dry, and gradually become a more shiny dough.
6
Make a shiny dough. Note that you should not knead the dough vigorously during this process, but you need to gently press the dough together with both hands, and the dough will gradually form into a ball.
7
Rub into equal-sized balls. Sister Yanse said: "Shortbread's signature feature is to bake it into a large piece and then cut it into blocks of biscuits; I also followed the example ~ I also used this dough to make some small biscuits while reading, so I also followed the example ~ After baking, I still felt that the small biscuits tasted better. After all, they were relatively small and could be baked crispy and fragrant in a short period of time." So I baked it directly into small ones. It was so cooked and easy to eat.
8
Press flat and arrange on a baking sheet covered with baking paper.
9
Press the pattern with a fork, or just put it in the oven. 160 degrees, middle layer, about 20 minutes, to present a beautiful baking color.butter shortbread Make Tips
1. If there is no sticky rice flour (rice flour), you can grind it out with your own cooking machine. It will be a little rough and just sieve it. 2. If you really don't have it, just use low-powder all. 3. Be sure to pay attention to the process of gathering the dough into a ball: Do not knead the dough vigorously, but you need to gently press the dough together with both hands, and the dough will gradually form into a ball.