In many people's eyes, cookies are sweet, but when you eat too much, they feel too sweet. But it is not difficult to be sweet but not greasy. The orange cookie that I shared today uses the accessories that are often used in baking – candied orange peel. The orange peel has a sugary process, and the bitter taste is exhausted. The sweet taste not only greatly enriches the taste of the biscuit, but also reduces the simple sweet taste. It can be used as a small snack in the weekdays, or as an energy supplement when going out to play. Take the holidays and give the children a copy:)
Wash the surface with 2 oranges and rinse with the flowing clear water.
After cutting the flap, remove the orange meat.
Remove the white part. White peony contains a lot of polyphenolic compounds, which will produce a bitter taste, so try to eliminate it. If you feel that it is not working well, you can first boil it with water and easily scrape it off with a small spoon.
Add the cleaned orange peel to a sufficient amount of water, boil over low heat and cook for 5 minutes.
Pick up and let cool water, soak for half an hour. The skin of the orange will have some bitterness and a mouthfeel, soaking in cold water can reduce the bitterness. You can change the water once or twice in the middle. If you have enough time, you can refrigerate it in the refrigerator overnight to completely remove the bitter taste.
Drain and cut into filaments.
Cut into small Ding.
Pour into a small pot and add 10 g of fine granulated sugar and 30 g of clear water.
Stir fry over low heat until the water is dry and the orange peel is loose.
Sheng 30g comes out for use. I didn't use sugar pickles to make candied orange peel, mainly to reduce the amount of sugar, but also to reduce time. If you have a lot of candied orange peel, you can put it in a cool and ventilated place for two or three days, then seal it and store it for the next time.
Add the butter that has been softened at room temperature and add it to the powdered sugar.
After the butter is lighter in color and the volume is enlarged, the stirred egg yolk solution is added in two portions and the dyeing is continued. Note that the butter must be fully scented, which is the key to the crispness of the biscuit.
Add candied orange peel and mix well with a spatula.
Sift in low-gluten flour.
Mix gently with a spatula again.
After growing into strips, wrap them in plastic wrap and freeze them in the refrigerator for more than 1 hour. If there is a biscuit mold in the house, you can also flatten the dough to a thickness of about 0.5cm, and use the mold to carry out various shapes, which will attract the baby more.
The dough was taken out and cut into small pieces with a thickness of about 0.5 cm.
The code is good on the flat plate.
Put in the middle layer of the oven preheated to 180 degrees in advance, and bake at 180 degrees for about 20 minutes.
Take out and let cool, seal and store at room temperature, and eat it within one week.
First come a piece~~