Huaxiang Biscuit
I like making cookies recently, not because I like to eat cookies, but because the cookies have a long shelf life and are not too wasteful. I am addicted to baking. I feel itchy if I don't make it for a few days. I want to try something I like, but no one eats it after I make it. Hi... Next time I give them a condition, they must eat all these cookies before they can eat. Hehe, you know why my dog is so fat...
Recipe Recommendations
- unsalted butter 120 grams
- powdered sugar 80 grams
- whole egg liquid 20 grams
- low-gluten flour 200 grams
- coconut powder 40 grams
- cocoa powder 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Huaxiang Biscuit
1
Leave the butter to soften at room temperature and add the powdered sugar.
2
Stir well with a blender.
3
Add egg and vanilla essence in portions.
4
Stir well every time.
5
Add the low flour and coconut flour, and stir with a spatula until it becomes lumps.
6
Remove half, add cocoa powder to the remaining half, gently knead into dough, wrap the dough, and place in the refrigerator for more than 30 minutes.
7
Remove the dough, place it on plastic wrap, then spread a plastic wrap on the dough, and use a rolling pin to roll it into a dough sheet about 3mm thick through the plastic wrap.
8
Engrave patterns on the two types of dough sheets respectively.
9
Tear off the edges.
10
Carve the original shape in the middle of the flowers.
11
Swap the position of the "round" pattern in the black and white patches.
12
Oven at 180 degrees for about 15 minutes.
13
Ingredients: 120 grams of unsalted butter, 80 grams of powdered sugar, 20 grams of whole egg liquid, 6 drops of vanilla sesame oil, 200 grams of low-gluten flour, 40 grams of coconut powder, 5 grams of cocoa powder.