The most classic butter shortbread, with sticky rice noodles, becomes refreshing and not greasy. Brush a few dishes will not bother the square, you deserve to have ~ the latest changes in the adjustment, please enjoy the grass ~ sticky rice noodles is the rice powder, the kind of carrot cake. Foreign people please look for the word "rice flour". (Note that it is not "sweetrice flour", it is not a thing at all.) This party has 1 disk, 20 small pieces.
Mix medium-gluten flour, sticky rice flour, fine sugar, and salt. Add the chilled butter that has been cut into small pieces (the butter is to be refrigerated to a very hard state).
Start with your hands. Until the butter and flour are thoroughly mixed, they are smashed into coarse chips in the figure.
Add the whole egg liquid and vanilla extract to the coarse granules and mix well until they are agglomerated. (Do not mix too much, so as not to ribs) The amount of egg liquid should be adjusted according to the water absorption of your own flour and rice noodles.
The baking tray should be pre-sticked (smear a thin layer of flour with butter). Don't tell me how bad your baking tray is. The baking tray I bought is also non-stick. . . . The reason for this custom step is to protect the baking tray 2 from any mold release problems after baking. If you love your baking tray, please take good care of her ~ I use the bottom edge of about 22cm * 22cm, open about 24cm * 24cm square baking sheet.
Place the dough in the baking tray and squeeze it with a spoon until it fills the baking sheet. Keep the thickness as consistent as possible to avoid the situation of overcooking while not cooked.
Use a knife to press the line and poke the hole with a fork. I cut it into 4 pieces of *5 pieces, a total of 20 pieces. This size is very suitable for holding by hand, it is also very suitable for bagging.
Preheat the oven, fire up and down, middle layer, 180 ° C, bake for 30 to 40 minutes. My oven is 72L, so putting the middle layer is no problem. If you use a small-capacity oven, consider placing it on the bottom layer and then covering the tin foil when appropriate to avoid sticking. The familiar sign is that the entire surface is darker to lighter gold.
After baking, take out the baking tray and let it cool for 3 minutes on the cooling rack. Then cut into small pieces according to the mark, and demould. Continue to release the demoulded biscuits back to the cooling rack and cool them thoroughly. Do not pack the bags before they are fully cooled, otherwise the steam will be sucked back and damp.
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