The recipe is from "Dinner's Dim Sum Classroom". After taking it out of the oven, there is only two words [stunning]. Because the butter is very fluffy, the taste of the biscuits is super crispy! Black vanilla seeds dotted with stars, occasionally taste the taste of salt, and mention the sweetness to a higher level. The smooth curve that is slowly drawn out with the star-shaped flower mouth is like a streamer, in one go. Thanks to the fermented butter, the milk is more intense and slowly melts into the mouth, just like enjoying a symphony in the golden hall of Vienna, rustic, pure and gorgeous. The batter of this cookie is so wet that it won't be hard to die when the flower is squeezed and then the flower bag will burst. And all the raw materials require room temperature, it is very suitable for doing it in the summer~~anyway I can do this, you can do better! [There are some precautions, look at the tips! 】
The first step: put the butter at room temperature, it is very soft and soft
Soft to use a spatula to easily mix into a paste
Step 2: Sifting through powdered sugar
The third step: adding white sugar
Step 4: Cut the vanilla pods and scrape the vanilla seeds. [I only used 1/4 of the seeds here, and the vanilla flavor is not very rich. Friends who like vanilla flavor can choose to add a little vanilla seed or a few drops of vanilla extract~]
Step 5: Add vanilla seeds and a pinch of salt [salt is just a icing on the cake, so just throw it away! If you are not sure, you can ignore it directly~
Step 6: Mix together!
It should be very smooth after mixing.
Take a closer look, very delicate~ [If the temperature of the butter is low, it will be difficult to send it later! 】
Step 7: Take the butter cream and send it~
It takes about 5 to 6 minutes to see the butter turn white and the volume is enlarged. [The color of the fermented butter itself is too shallow. After the completion of the dyeing, it is almost white.]
I can see such a sharp corner by lifting the eggbeater.
Step 8: Add half the amount of protein and pass for 30 seconds to 1 minute.
Step 9: Add another half of the protein and give it for 30 to 1 minute.
The butter after the completion of the hairing was light yellow and very fluffy.
Step 10: Sifting into low-gluten flour
Step 11: Mix evenly
Step 12: After you can't see the dry powder, mix it for 4 or 5, and don't over-mix.
Step 13: Put half the amount of batter into the flower bag [half the amount will be better control] [the other half can be covered with plastic wrap and keep it moist]
Step 14: It’s a flower! I used three shapes, but they are all 10mm eight-star garland. The first one is like this, three turns
Detail map [The focus of the flower is the smooth movement, it is best not to have a slap in the face, coordination of the two hands]
The second is to imitate the silk flower method in the book, with three turns at both ends, it looks beautiful, natural, and slimmer~
The third type is an erect flower, which is made into a small cookie.
Step 15: The oven should be preheated to 180 ° C, then put the biscuits into the oven for 8 minutes.
Step 16: Turn to 170 ° C for 6 to 10 minutes
The final effect is this: the bottom and edges have a noticeable focus, but the center portion is still relatively light. If over-baked, the aroma of butter and vanilla will be covered with a scorching odor! And the taste will become very dry.
Step 17: Put it on the net to cool
Save the cookies with a sealed box, otherwise it will absorb moisture and damp ~
Then brew a pot of black tea, invite three or five friends, and taste this milky and crispy snack together!
Finally, I must seriously write tips! 1. Regarding fermented butter, I didn't know what was called "fermented butter" before. I still had to worry about "How do you make this snack without fermented butter?" After all, the teacher in the book is very sincerely recommending the use of fermented butter... By chance, I found that the presidential butter I used is the fermented butter! Happy me~~[Not an advertisement...] If you want to know more about the difference between fermented butter and ordinary butter, you can ask the girl~~Sanbai here first briefly and rudely introduce: Fermented butter has a unique Sour, the aroma is more mellow and the milk is stronger. The main character of the Vienna cookie is the aroma of butter! Therefore, I strongly recommend that you use fermented butter to make this snack, absolutely amazing! 2, about the vanilla sugar three white here changed the original recipe ... is the original Xiao Yan teacher used [vanilla sugar], and I separated the vanilla and sugar. Therefore, here, Sanbai sent Xiaozhu’s [vanilla sugar practice] to make a sin.... Vanilla sugar practice: Raw material: vanilla pod 10g fine sugar 40g Steps: 1 Vanilla pods cut into small pieces of about 5mm 2 The cooking machine is broken and sieved, it is finished! 3, on the protein of the protein of this biscuit requires room temperature Oh, otherwise it may be a loss of butter. Then 24g of egg white sounds very strange, but I used a soil egg, egg white just happens to be 24g! Everyone can refer to it~4. In the book about sending butter, the speed of [10 seconds 25~30 turns] is detailed. But my hand-held single-headed eggbeater has no speed file at all... um... anyway, it’s right to send it to fluffy! 5, about mixing flour and butter is recommended to use the method of pressing and mixing, and can not be over-extended! 6, must pay attention to the color of the biscuits. If the whole biscuit is turned into brown, it will be finished!