Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
Cake flour ( 165g ) | Butter ( 110g ) |
Quail egg liquid ( 30g ) | Sugar ( 25 grams ) | Powdered sugar ( 30g ) | Chopped nuts ( 50g ) |
1.Or cut the butter into small pieces and put it into the pot.
2. Heat over low heat until the butter melts and boils, gradually turning brown, then turn off Fire
3. Sieve the cooked butter to remove the foam and pour it back into the bowl.After cooling, refrigerate until the butter softens.
4.Add sugar and powdered sugar and stir until evenly mixed.
5. Add the quail egg liquid in batches and beat evenly.Why use quail eggs? The weight of each egg is 50-55 grams.We only use 30 grams in this recipe.The remaining egg liquid is a bit wasteful.One quail egg has 10 grams after shelling, so three are just right.Moreover, the yolk ratio of quail eggs is higher than that of chicken eggs.Why? Have fun but not do it
6.Sift the low powder and add it to the butter paste.
7.Use a spatula to stir evenly until there is no dry powder
8.Crush the nuts with a rolling pin.I used three types of pecans, abalones and pistachios.You can do it yourself Adjustment
9. Add the chopped nuts and stir evenly.My suggestion is to apply it directly to the paws.Well, the spatula can’t mix anymore.
10. Take out the dough and place it on the chopping board to shape.
11. Wrap the shaped dough in plastic wrap and refrigerate it overnight.The reason for refrigeration is that I personally think that frozen biscuits are not easy to cut and will break easily if cut too thin.If you don’t want to refrigerate, you can put it in the freezer for half an hour
12. Take out and cut into 0.3 cm slices.
13. Line a baking sheet with greased paper and place the cookie sheets in the baking sheet, making sure to keep them well.spacing.
14. If the oven is preheated in advance, bake at 170 degrees for 15 minutes until the surface is golden.That’s it.Cool out of the oven
15. Finished product picture.
Tips
1.Just like caramel made by caramelizing sugar will produce a special flavor, caramelizing butter can also produce a special flavor that is different from ordinary butter.For those who are used to eating ordinary butter cookies, a different flavor may make them feel better.
2.The production of burnt butter is crucial.When cooking burnt butter, heat it slowly over low heat so that the color of the butter gradually becomes darker.When the butter turns brown, remove it from the heat immediately.Do not overheat the butter, which may cause the butter to turn black and carbonize.In addition, please note that even after taking off the heat, the residual heat of the pot will continue to heat the butter, so when the color of the butter has not reached the color you want, you must turn off the heat, otherwise the color will be too dark.(Or when the butter reaches the desired color, turn off the heat and immediately place the pot into cold water to prevent the residual heat from continuing to heat).
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