A very basic, simple butter biscuit that combines the recipes of the kitchen's favorite kitchen friends. Because you don't like too sweet, adjust some ingredients, and record the amount for later use.
Butter the butter at room temperature, add the powdered sugar and mix well. Sugar powder can be crushed with fine granulated sugar by a pulverizer. Unconditional, fine granulated sugar can also be stirred until there are no large particles. For those who have high requirements on the smoothness of the finished surface of the biscuit, it is better to use powdered sugar.
Butter butter until the butter is white and feathery. The biscuits made after the butter is more crispy, suitable for the general requirements of biscuits, but also do not butter, more common in the biscuit bottom made of icing biscuits.
Beat the eggs and add a small amount to the butter paste. The butter that has been sent after adding the egg liquid will become a bean flower. It doesn't matter. Continue to send it. After the butter paste is fine, add the next egg liquid. Finally, the butter yellow yolk paste is bright and delicate.
Pour a small amount of salt into the low-gluten flour by hand, sift the low-gluten flour into the buttered egg yolk paste, mix the flour and the butter paste evenly by chopping and mixing, knead the dough, evenly Dry powder can be agglomerated without the need for smooth oil. Wrap it in plastic wrap and put it in the refrigerator for about 30 minutes to relax the dough, and because the butter is a lot, the dough is soft and it is better to chill.
Start kneading the dough and cutting the biscuits. It is best to knead the dough with a plastic wrap, oil paper or high-temperature glass fiber cloth so that the biscuits are not easy to stick to the rolling pin and the countertop, and the baked biscuits are also smooth. I usually put a layer of high-temperature fiberglass cloth on the table, put the dough on it, cover it with a high-temperature fiber cloth, and then rub it. The thickness is as good as you like, the thin and easy-to-cook taste is crispy, and the thicker shape is more flat and the taste is more intense.
The oven was preheated to 170 degrees, fired up and down, and the middle layer of the oven was about 20 minutes. My little cookie mold was only used for 15 minutes. According to your own thickness, you can pay attention to it after smelling the thick buttery smell from the oven. If you look tight, don't paste or color it too much. Generally, the edges of the biscuits are yellowed and cooked.
Here's the cocoa butter biscuit practice. Unlike basic butter biscuits, don't butter, replace milk with milk or whipped cream. The practice is simpler. Add the softened butter to the powdered sugar and mix well. Pour milk or whipped cream, sift into the mixture of salt, cocoa powder and low-gluten flour. Mix well with the mixture until there is no dry powder and evenly form a dough. The cocoa dough will be harder than the butter dough, and it can be relaxed at room temperature, then it is cut and molded and baked. Same as basic butter cookies.
I also used these two kinds of dough to make the shape of sheep and lions. I refer to @晓廷爱烘焙, @樱桃妈5820's recipe, I am interested in searching in the kitchen. They are very detailed and good.
1. I feel that I am very unhappy, and this amount of sugar is acceptable. The cocoa powder I used was relatively high and would be bitter, so the powdered sugar of the cocoa dough added 10g more sugar than the base dough. Sweet friends adjust their own sugar content, butter biscuits are still very well controlled, things are a bit less, all OK. 2, the amount of one can actually do a lot of biscuits, if you want to do both kinds of dough, but the consumption is not large at home, you can consider reducing the amount of each serving.