material
Low-gluten flour 230g, fine sugar 50g, salt-free cream 100g, whole egg 1, lemon peel 1, lemon juice 1, baking powder 1 spoon.
working methods
1: Take the eggs and cream out of the refrigerator and leave them at room temperature. Let the cream soften at room temperature, and then press it out with your fingers.
2. Beat with fine sugar until white.
3: Beat the whole egg evenly and add it several times and stir well.
4: Add lemon juice and stir well until the cream is smooth and delicate.
5: Cut the lemon peel with a plane.
6. Sieve the low-gluten flour and baking powder, and cut and mix them into batter shape with a scraper.
7: Just turn the batter up from the bottom of the basin and stir it into balls by pressing.
8. This can reduce the gluten phenomenon in the batter.
9. Shape the batter. If there is no container, you can shape it into a cylinder or a square by hand and put it in the freezer to relax and set it, about 1-2 hours.
10: freeze the loose biscuit dough, wrap it with fine sugar, and then cut it into thin slices about 0.7 cm thick.
1 1: oven preheating 170 degrees, baking 15-20 minutes or so.
Practice 2,
material
Low-gluten flour 200g, almond flour 20g, salt-free cream 100g, egg 1 50g, fine sugar 50g, salt14 teaspoon, salt-free cream 50g, fine sugar 50g and honey 50g.
working methods
1: Making biscuit dough: After the cream softens at room temperature, add sugar and salt until it turns white, then add the beaten egg liquid several times and stir well. Finally, sift in the low-gluten flour and almond powder and mix well. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
2. Use this time to prepare toffee almond candy materials.
3: Put the almond slices in the oven, and bake at 170℃ 10 minutes until the fragrance wafts out.
4. Spray some water into the baking tray and spread a baking paper slightly larger than the baking tray. Water will help the baking paper lay flat on the baking tray.
5. Take out the frozen biscuit dough, cover it with a layer of plastic wrap, and put it in a baking tray to flatten it (as thin as possible, because the biscuit will expand after baking). Tear off the plastic wrap and fork out some holes in the surface to prevent the biscuits from bulging when baking.
6: Put the biscuit dough in the oven and bake at 180℃ 10- 15 minutes until it is micro-shaped.
7. Making toffee almond candy: put all the ingredients (except almond slices) into the pot, heat them with an induction cooker until they boil, then turn to low heat, while constantly scraping the bottom and stirring to avoid burning.
8: Stir until the color becomes darker, and the hot bubbles look as thick as magma (about 10- 15 minutes, which is just the time when the biscuits are in the oven), then pour in the baked almond slices and mix well.
9: Pour toffee almond candy on the baked biscuit while it is hot, and then smooth it with a spatula (within 2 minutes, otherwise the colder the candy, the harder it will be to push).
10: send it back to the oven to bake for about 10 minutes until the toffee almond candy is beautiful caramel color, and then take it out to cool.
1 1: Put the baked cookies into a degree that is not hot (about 50-60 degrees, gently press the candy with your fingers, which is not sticky and slightly solidified and not slippery), cover with a piece of baking paper, turn the whole cookies over, and cut the cookies into pieces with a pizza hob.
Exercise 3,
material
Salt-free cream 45g, low-gluten flour 80g, egg yolk 20g, sugar 38g, milk powder 8g, salt stick 0.5g, baking soda powder 1g, cranberry 40g, and a little yolk for coloring.
working methods
1: Melt the unsalted cream and pour in the slightly sieved sugar.
2: Add egg yolk
3: Stir well
4: Add sifted low-gluten flour, milk powder, sugar and baking soda.
5: Stir well.
6: You can add cranberries.
7: Add cranberries, knead them into a circle, then flatten them ~ Then apply egg yolk liquid on the surface, and you can enter the oven ~ My small oven is 200 degrees, about 20 minutes.
Practice 4,
material
Cream 80g, fine sugar 60g, milk powder 12g, three egg yolks, low-gluten flour 195g, raisin 80g, egg yolk 1,
working methods
1: Cream softened at room temperature+fine sugar+cream, beaten with an egg beater until the color becomes light and fluffy.
2. Add egg yolks in turn and beat well with an egg beater. Only when one egg is completely mixed can the next yolk be added and stirred until it is thick and fluffy.
3: Add the sieved low-gluten flour, stir it evenly by hand, then add raisins and knead it into a uniform dough (don't overdo it, just knead it into dough).
4. Put it into plastic wrap or plastic bag and stick it into rectangular sheets with a thickness of about 1 cm.
5: Cut into 3x4.5 pieces.
6. Brush the surface with egg yolk liquid,
7: oven 180 degrees for about 15 minutes.
8: Bake until the surface is golden yellow.
Practice 5,
material
Low-gluten flour150g, almond flour 50g, sugar 20g, salt12 teaspoons, olive oil 50g, honey 2g, canned blueberry100g.
working methods
1: Prepare a large bowl or plastic bag, pour flour, almond powder, salt and sugar into it, stir and mix first, add oil and knead well, then add honey and knead into two balls. It doesn't matter if the flour is slightly dry. Spread baking paper on the baking tray and spread a dough on it.
2: Spread the blueberries again, and finally spread the dough on it and gently press it.
3: Preheat the oven 170℃ 15 minutes, add the blue biscuits and bake for 30 minutes.
4. It's crisp when it comes out of the oven. After cooling, it will absorb the blue juice, gradually soften it, and then cut it into bite sizes, which is very suitable for children to eat.