? Materials?
50g butter, 25g powdered sugar, whole egg liquid 15g, low flour 100g, and proper amount of red yeast powder and cocoa powder.
? Practice?
1. The butter is fully softened, add powdered sugar and stir until smooth.
2. Add the whole egg liquid twice and beat it with an egg beater until it is completely absorbed.
3. Sieve in the low powder, flatten it with a scraper, and finally knead it into a ball by hand.
4. Take 4 grams of dough and add appropriate amount of red rice flour, take 2 grams of dough and add appropriate amount of cocoa powder, and knead it into pink and brown dough.
5. Put the dough on oiled paper, cover the surface with another oiled paper, flatten the dough and roll it to 6-7mm thick.
6. Knead the powder cake into a small oval, knead it into a brown strip, stick it on the dough, cover it with oil paper and roll it a few times, and the final thickness is about 5 mm.
7. Press out the shape with a die, pick out the scraps with a toothpick, freeze the heart-shaped biscuits (frozen hard for 5 minutes, but it doesn't matter if they are frozen with the scraps), knead the scraps and freeze them for 20 minutes and slice them.
8. Frozen heart-shaped biscuits can be easily transferred to the baking tray, and there is some space when placed. Bake in the oven 180 degrees 15 minutes, and I cover it with tinfoil to prevent discoloration.