Recipe: Toffee biscuit

Home Cooking Recipe: Toffee biscuit

Notes:

Spring, a rich, full-bodied snack, seems to make us feel better in spring. I especially like the rich cream and caramel flavor of the toffee dessert, so that every taste of too sweet is a "strongly recommended" level in my place. Today, this toffee biscuit, a small piece, is full of energy, not only suitable for spring afternoon tea, if you take a box with you during the spring tour, it is our energy supplement station!

Ingredients:

Steps:

  1. Home Cooking Recipe: After the butter is cut into small pieces and softened, add the fine sugar and salt, and use the egg beater to send the volume to fluffy and lighter.

    After the butter is cut into small pieces and softened, add the fine sugar and salt, and use the egg beater to send the volume to fluffy and lighter.

  2. Home Cooking Recipe: Add the broken whole egg liquid (since the whole egg is small, you can add it all at once).

    Add the broken whole egg liquid (since the whole egg is small, you can add it all at once).

  3. Home Cooking Recipe: Continue to send the egg and butter to a full blend.

    Continue to send the egg and butter to a full blend.

  4. Home Cooking Recipe: Sift the low-gluten flour into the butter.

    Sift the low-gluten flour into the butter.

  5. Home Cooking Recipe: Mix with flour and butter with a spatula.

    Mix with flour and butter with a spatula.

  6. Home Cooking Recipe: Mix all the flour all the time with the butter to make the dough.

    Mix all the flour all the time with the butter to make the dough.

  7. Home Cooking Recipe: Cut a piece of oil paper that is the size of a baking sheet. Place the dough on the oil paper, flatten it by hand, and slowly form a square shape with a thickness of about 1 cm.

    Cut a piece of oil paper that is the size of a baking sheet. Place the dough on the oil paper, flatten it by hand, and slowly form a square shape with a thickness of about 1 cm.

  8. Home Cooking Recipe: Put the oil paper together with the dough into the baking tray, then put it in an oven preheated at 175 °C for 20-25 minutes until the dough turns into a golden brown.

    Put the oil paper together with the dough into the baking tray, then put it in an oven preheated at 175 °C for 20-25 minutes until the dough turns into a golden brown.

  9. Home Cooking Recipe: While baking the dough, prepare too much. Here is a super convenient artifact - eagle condensed milk (sweet taste).

    While baking the dough, prepare too much. Here is a super convenient artifact - eagle condensed milk (sweet taste).

  10. Home Cooking Recipe: In the roasted hazelnut kernels, pour in the condensed milk.

    In the roasted hazelnut kernels, pour in the condensed milk.

  11. Home Cooking Recipe: Mix well with chopsticks to mix the condensed milk and hazelnuts.

    Mix well with chopsticks to mix the condensed milk and hazelnuts.

  12. Home Cooking Recipe: After the dough is baked into a golden brown color, take it out, pour the toffee onto the surface of the dough, and arrange it with chopsticks so that it is evenly spread on the surface of the dough.

    After the dough is baked into a golden brown color, take it out, pour the toffee onto the surface of the dough, and arrange it with chopsticks so that it is evenly spread on the surface of the dough.

  13. Home Cooking Recipe: The dough was placed back into the middle of the oven, and it was still baked at 175 ° C for 12 minutes. After cooling, the condensed milk will solidify, and the hazelnut kernel and the biscuit dough will firmly adhere together.

    The dough was placed back into the middle of the oven, and it was still baked at 175 ° C for 12 minutes. After cooling, the condensed milk will solidify, and the hazelnut kernel and the biscuit dough will firmly adhere together.

  14. Home Cooking Recipe: After the dough has cooled down, cut it into small pieces with a knife and you can enjoy it!

    After the dough has cooled down, cut it into small pieces with a knife and you can enjoy it!

Tips:

1. In the past, biscuit pieces made of too glutinous taste, similar to caramel cashew nuts, toffee peanuts, etc., need to be smashed with syrup, which is very troublesome and the temperature is not easy to control. However, since I discovered that Nestlé's hawk condensed milk has introduced the taste of Taiyi, all problems have been solved. This toffee condensed milk is a natural coke flavor that is directly cooked from the original condensed milk. It can be used directly as a creamy caramel sauce. It is very convenient to make any caramel-flavored dessert. For example, this recipe will directly condense milk. It’s OK to add it to your nephew. 2, hazelnut kernel can also be replaced with cashew nuts, peanuts and other nuts you like. Nuts should be cooked and cooked. If they are raw, they should be cooked in advance. 3. The whole piece of biscuit dough should be cut after cooling. Keep your movements steady when cutting, so as not to cut the dough.


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