Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 100g ) | Corn starch ( 100g ) |
Cooked egg yolk ( 2 pieces ) | Powdered sugar or white sugar ( 50g ) |
Butter ( 100g ) | Salt ( 1g ) |
1.Weigh all the ingredients and prepare them
2.Cut the butter into small pieces and let it soften at room temperature
3.At this time, use the cooked egg yolk Crush it with a spoon and then sift it
4.The sifted egg yolk powder is very fine
5.Add powdered sugar (or white sugar) and salt to the softened butter and stir evenly
6.Then use an electric mixer to beat the mixture of butter, sugar and salt at low speed p>
7. Beat the butter mixture until it is fluffy and becomes lighter in color, then pour in the sifted Egg yolk
8.Then continue to beat evenly with a whisk at low speed
9.At this time, mix the low-gluten flour and cornstarch and sift into the butter and egg yolk mixture
10.Knead it evenly with your hands
11.Knead into a smooth dough, which is slightly dry at this time
12.Put the dough into a plastic bag and put it in the refrigerator for 1 hour
13. Take out the biscuit dough after one hour.At this time, preheat the oven to 170 degrees with upper and lower heat.Pull off a small piece from the dough (you can control the size flexibly, not too big) ), roll into small balls
14. Then use your thumb in the center of the small ball Press it down
15.Natural cracks will form on the edges of the biscuits
16. Make all biscuits of the same size in turn, put them in the middle and upper shelf of the preheated oven at 170 degrees and bake for 15- 20 minutes
17. Bake until the surface of the biscuit is lightly browned and then take it out
18.Don’t touch the biscuits in a hurry.The biscuits freshly baked are very hot and will break as soon as you touch them.Wait until they cool down.Eat it after it is transparent, it will taste better
19.I baked a bigger batch Yes, a smaller one
Tips
1.If there is powdered sugar, try to use powdered sugar.The effect of white sugar is not as good as powdered sugar.
2.When boiling eggs, boil them for a while longer.This way the yolks will be looser and easier to pass through the sieve.You can press the yolks through the sieve with your hands or a spoon.
3.If conditions do not allow, you can leave the dough refrigerated for one hour.
4.After the butter is softened, it is best to mix it with salt and powdered sugar evenly, otherwise it will splash everywhere as soon as the whisk is started!
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