Low-gluten flour140g
50g of dried fruit.
All kinds of nuts 80g
2 eggs (gross weight about 1 10g)
condiments
30 grams of fine sugar
A pinch of salt (the amount twisted between the thumb and forefinger)
Aluminium-free baking powder 2g
30g of fermented butter.
Steps to make Italian shortbread
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1. Prepare all kinds of raw materials, mix baking powder and low-gluten flour evenly in advance, and sieve for 2~3 times;
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2. Cut all kinds of dried fruits into small grains with scissors, bake the dried fruits in advance, and scatter the eggs for later use;
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3. After the butter softens at room temperature until the fingerprint can be easily squeezed out, add fine sugar and salt and stir until the sugar is basically melted, showing a smooth state;
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4. Beat the eggs in advance, then add them into the butter several times and stir evenly, and then add the egg liquid added in the last time after it is completely absorbed;
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5. Preheat the oven to 180 degrees. Sieve powder;
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6. Stir slightly with a scraper, without stirring until there is no dry powder at all;
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7. Add the prepared dried fruit pieces;
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8. Add dried fruit;
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9. Press and mix evenly with a scraper until there is no dry powder at all;
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10. Move the dough to baking oil paper and shape it into a cuboid with a scraper;
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1 1. Put the dough in the oven with the baking paper, and bake it in the middle layer at 175 degrees for 25 minutes;
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12. After baking, take it out and cool it slightly, and cut it into pieces with a serrated knife, with a thickness of about1~1.5 cm;
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13.？ Put the cut biscuits in the oven again, at 170~ 175 degrees, and bake in the middle layer until the biscuits are golden and colored. Turn off the fire, put it in the oven for a few minutes, take it out, air it on the drying net to cool, and seal it.
tips &； skill
1. Don't overdo the butter, otherwise it will easily expand greatly when baking, and there will be a lot of crumbs in the back slices;
2. Choose better imported aluminum-free baking powder for baking powder;
If the dried fruit is raw, it should be baked or fried in the oven in advance. Varieties can be changed at will;
4. The specific baking time should be adjusted according to the actual situation. The main thing to pay attention to is that the first baking time should not be too long, and the outer layer will crust. If it is too dry for the first time, it will break easily when slicing. It doesn't matter if you bake it again. If it is not dry enough after baking, you can bake it again.