I don't know if this is a successful recipe, because in fact, I originally wanted to make Teacher Meng's honey twist rolls, but later, due to my poor learning skills, the dough I kneaded out was too hard and couldn't be kneaded into twist shape.
Originally, I had given up and decided to start over, but in the end, I used the red bottle cap from Nongfu Spring as a mold to create a new shape, a simple and unobtrusive appearance. As the saying goes, you can't judge a person by his appearance, and the same is true for cake. Give this subtle and low-key cookie a little applause ~~ Although it is not attractive, it is crispy and delicious-honey bottle cap ~!
Honey bottle cap
Recipe Recommendations
- honey 30g
- powdered sugar 15g
- whole egg 20g
- low-gluten flour 100g
- baking powder 1/4 teaspoon
- protein appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Honey bottle cap
1
Leave unsalted cream to soften at room temperature.
2
Add honey and powdered sugar, and stir well with a rubber spatula.
3
Then beat evenly with an electric egg beater.
4
Add the whole eggs in portions and continue to beat quickly with a blender until a uniform creamy paste is made.
5
Sieve in low-gluten flour and baking powder.
6
Use a rubber spatula to stir in irregular directions.
7
Finally, use your hands to knead it into dough.
8
Take 5 grams of dough and press into slices by hand.
9
Press out the shape with a small bottle cap.
10
Gently tap the bottle cap, and the shape of the round cake comes out.
11
Drain on a baking sheet and brush evenly with egg white.
12
After preheating the oven, bake at 160 ° C over high and low heat for about 15 minutes, and then bake at 150 ° C over high and low heat for about ten minutes.
13
This is an unexpected surprise. The taste is not bad, but I will definitely try the small twist next time ~ I will not stop until it works!!
14
Put it in cans and eat it as snacks ~!