Just one more step, the biscuit tastes not ordinary - a butter biscuit that I like very much, the taste is crisp, compared with the average biscuit, its taste is more fragrant and richer - because in the process of its production, more step. Reference component: 30 pieces Baking: The middle layer of the oven, fire up and down 180 degrees, about 15 minutes.
Weigh the butter, cut into small pieces and place in a small milk pot (or other suitable pot) and heat it over low heat until the butter melts and boils and gradually turns brown. Immediately shut down the fire
Pour the browned butter into a large bowl, cool it, and put it in the refrigerator for a while until the butter re-condenses into a solid state, which is still not too hard (that is, we usually soften the butter)
Add soft brown butter to the sugar, sugar powder, stir evenly, use the egg beater to send it slightly (do not send it for too long)
Add the eggs to the brown butter after the whipping, and beat them evenly with the whisk until the eggs are completely blended with the butter.
Sifting low-gluten flour into a good brown butter
Mix well with a squeegee
It is enough to mix it with no dry flour. This biscuit is mixed with a batter that is dry and not too moist.
After chopped nuts are chopped, pour into the mixed batter
Mix the nuts with the batter by hand and knead the batter into a dough.
Place the batter on the chopping board and use the hand to form the batter into a long strip as shown. Then put it in the freezer of the refrigerator and freeze it for half an hour to an hour until it is completely frozen.
The frozen hard dough was taken out and cut into pieces having a thickness of about 0.3 CM with a knife.
Place the chopped biscuits on the baking tray and leave a certain distance between each biscuit. Put the baking tray in a preheated oven at 180 degrees and bake for about 15 minutes until the surface is golden yellow.
1. Caramel made by coking with sugar will produce a special flavor. After coking the butter, it can also produce a special flavor different from ordinary butter. For those who are used to ordinary butter cookies, it may be more sensational to change the flavor. 2, the production of coke butter is more critical. When making butter, use a small fire to heat it slowly to make the butter color darker. When the butter is discolored brown, leave the fire immediately. Do not heat the butter over, making the butter black and carbonized. Also note that even after leaving the fire, the remaining temperature of the pot will continue to heat the butter, so before the color of the butter has not reached the color you want, turn off the fire, otherwise the color will be too deep. (Or when the butter reaches the desired color, turn off the heat and immediately sit in the cold water to prevent the remaining temperature from continuing to heat up).