The biscuits are crispy and the nuts are sweet; the full pistachios bring great satisfaction. "Super" happy pistachis, you must be willing to give up the blood! A brother in a mold: crispy fragrance, making a simple black sesame biscuit: https://www.xiachufang.com/recipe/102777880/high-grade version of cranberry biscuits - granulated cranberry almond shortbread: https: //www.xiachufang.com/recipe/102801955/Basic baking video compilation from shallow to deep: https://www.xiachufang.com/recipe_list/107044141/Flower purchase and tool model look at this ~https://www .xiachufang.com/recipe/102299400/
Preparation: 1. Preheat the oven to 160 ° C 2. Soften the butter at least 1 hour before the egg can be easily inserted. If there is no time, the method of rapid softening is as follows: 1. The butter is cut into small pieces, and the microwave oven is taken out for 10 seconds until it is in a semi-solidified state. 2. Cut the butter into small pieces and take a hot air to blow the blower. 3. Cut the butter into small pieces, take a pot of warm water (do not use hot water), why should you go back to take a bath and just fine. 3. If you are not using an electric egg beater, please add a small amount of egg mixture several times and whipped until it is fully blended and then add it again.
Put the pistachio into a sealed bag, press out the air and seal.
Pack a towel as a buffer.
Knocked with a rolling pin.
Beat the butter at low speed.
Add powdered sugar and cornstarch. (without screening)
Mix from the middle to the middle.
Use the egg beater of the egg beater to scrape off the butter paste remaining on the scraper.
Slowly break up the agglomerated powdered sugar.
Beaten and fluffy.
Add egg liquid. (If you use an electric egg beater, you can add it in one time; if you use a manual egg beater, add 3-4 times, and then whipped until it is completely blended and then fall again.)
The medium speed is whipped until the egg liquid is completely absorbed, the volume is enlarged, and the color is light.
Slowly lift off the butter paste on the eggbeater.
Pour into the pistachio.
Sift in low powder and baking powder.
Mix evenly from the periphery to the middle. (Dry powder can be avoided from the outside to the inside)
Shaping: Remove the cling film of 15cm from the left and right long shaping dies.
Four fingers pressed down the four corners.
Fill the mold into the mold. (The recipe can only fill a little more than half, if you need a lot of operations, please double)
Scrape the surface.
Gently apply the wrap on one side of the body and the front to the batter and tear it open. Use the batter to stick the remaining batter on the wrap.
Clean up the plastic wrap and cover it again.
Flip the shape of the bottom. Turn the biscuit strip over and pour it back.
Push hard to the edge.
Flatten the surface. (This step ensures that there is no gap at the bottom.)
If you have time, refrigerate for more than 4 hours (best overnight) until the batter is firm. If it is used urgently, it can be taken out after half an hour of freezing.
Cut the dough into thin, evenly coated biscuit pieces. (The handle is held in the right hand, and the left thumb is fixed to the front end of the knife. It can be kept stable with a gentle force.)
Spread the paper on the baking tray, spread the biscuit evenly, and keep a gap of 1.5cm-2cm between the block and the block.
160 ° C, middle layer, baked for about 18 minutes until the edges are golden yellow. If it is not colored, it can be rotated to 180 ° C and then baked for 2-3 minutes after baking. Be careful not to overcook. After you have completely cooled, you can start it~
Note: 1. The amount of pistachio is large, there will be resistance when cutting, in order to avoid a knife to drag the mud to become a smash, please be sure to: 1 knock on the pistachio when breaking. 2 The refrigerating time must be sufficient, the inside and outside must be frozen, and you can't touch it and still have a bit of softness. 3 If necessary, sharpen the knife before cutting. 2. Pistachio nuts are easier to color than biscuits, so the last thing to watch is to avoid excessive baking. 3. Seal and store to avoid moisture. The next issue is a delicious granulated cranberry almond biscuit. I wish you a happy Mid-Autumn Festival (╯3╰)