The charm of icing cookies lies in the beauty of icing. The biscuits are only the carrier of icing, which means that the bottom of the biscuits must be firm and hard, so as to ensure that it can not be easily broken when it is freely drawn and moved. However, compared to the crispy cookies, the general icing cookie biscuits are undoubtedly discounted. The addition of almond powder in addition to the flavor of the biscuit can also change the crispness of the finished biscuit. The idea stems from the small moon cake of Kojima. Her recipe uses hazelnut powder, and the butter is still not crispy. If there is no almond powder, you can replace it with 20 grams of corn starch. In addition, the amount of sugar has also been reduced, after all, the covered icing is already very sweet and sweet, and the sugar content in the bottom of the biscuit can be appropriately reduced, which does not affect the effect.
The small pieces of butter are softened at room temperature, and the eggs are also at room temperature. If the temperature is low in winter, the basin of butter can be blown off the basin wall with a hair dryer, and must not be melted in hot water. If this step is wrong, you can not operate it...
Add butter powder, sugar, salt. First use the beater's egg beater to mix the powdered sugar and butter slightly when there is no electricity, because the direct play will definitely fly the powder around...
My vanilla sugar has been stuffy for 2 months, and it is very convenient to use the kitchen with vanilla sugar.
The butter is sent to the smooth speed, and the egg liquid is added in 3 to 4 times. Do not pour all the eggs, as long as the amount of the formula is sufficient. Each time you add it, you must send a uniform blend and add it again.
Finally mixed into a paste
Screen almond powder and low-gluten flour. Almond powder I am doing macarons to sift out the granules, which I usually use for biscuits.
Sieve into powder
Stir well, I don't need to use a spatula to stir, but wear a disposable glove directly into the bottom of the pelvic press and mix a few times, which can reduce the use of the scraper because the number of times of mixing causes the flour to become thick and hard. Finally, wrap it in plastic wrap for 30-50 minutes (room temperature takes longer).
A uniform crucible with a thickness of 0.3-0.5 cm. If you feel sticky, you can put a small amount of cornstarch on the rolling pin and palm to prevent sticking. Or do not stick to the plastic film. If the room temperature is high, the flat skin can be placed in the refrigerator for 20 minutes and then cut out and cut. It is not easy to deform. The biscuit molds are arranged as far as possible. After all, the excess dough is mixed again and the rolling may be gluten, and the taste is not as good as the first time.
Remove the excess dough and place in a preheated oven.
The oven is preheated for half an hour in advance, and the furnace temperature is 170 degrees for 13~15 minutes. It is ok to look at the color in the middle. Also, it is best to use the non-stick gold plate to bake the biscuits. It is not recommended to bring the baking tray.
• Do not open high speed when spraying butter, preferably medium speed, and the time should not be too long to avoid the appearance of bubbles in the finished product. The thickness of the rolling dough should not be less than 0.3 cm, too thin and easy to focus. • The bottom of the biscuit should be thick and uniform. You can use a fondant rolling pin with a rubber ring on both sides, or two biscuit balancing sticks and other auxiliary tools.