Recipe: American Bisji Biscuits

Home Cooking Recipe: American Bisji Biscuits

Notes:

The first time I passed the recipe was with the "Anthropologist in the Kitchen" Zhuang Zuyi learned that I reduced the amount of the square by half. I can do 5 and it is very convenient. I like the soft skin and it is not too sweet. I used to come with fried chicken in the south. I think it would be good to eat breakfast. If you like sweeter, add more sugar and change the milk into whipped cream to become the English afternoon tea "Sikang"!

Ingredients:

Steps:

  1. Mix other materials besides milk and eggs. Gently squeeze the butter into the powder and mix it into a powder like bread.

  2. Add milk, mix well, don't force it to avoid gluten

  3. The dough is about 2 cm thick. The dough is pressed out and the surface is coated with egg liquid.

  4. The oven is 230 degrees (220 degrees I use). The middle layer is 8-9 minutes. When the surface is colored, it can be baked.

Tips:

All materials are best iced and can be frozen in the refrigerator and then frozen.


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