[Handmade chrysanthemum biscuits]---Create a simulated biscuit with your own hands that is better than the mold

Overview

This is the first time I have made this biscuit. It is a purely poetic version. It was inspired by cutting the tamagoyaki tofu when I was cooking the day before yesterday. After I thought of this biscuit, I really wanted to see the finished product as soon as possible. Yesterday I went to a relative's house for a banquet, so I couldn't make it. When the finished product came out today, I loved it so much that I couldn't bear to eat it until I took the photo. When my daughter came home from school, she couldn't put it down. After much persuasion, she picked out two of the less beautiful ones and ate them. She put the others in a bag and said she would wait until tomorrow to share them with her good friends. I don't have any small baking molds except baking pans. This time I made it with my own hands, which made me like to use it more freely. A cup of fragrant honey lemon tea and a plate of delightful chrysanthemum biscuits make people intoxicated by smelling and looking at them. Make a bag of these charming cookies that are not available on the market and give them to your besties and friends. You will definitely feel the love even more!

Tags

• baking
• children
• old man
• cookies
• afternoon tea
• butter
• egg liquid
• low gluten flour
• soufflé cubes
• sugar beads
• whole egg liquid
• powdered sugar
• salt

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 After the butter has softened to room temperature, add the icing sugar and salt.

   

3. 3 Beat the butter with a mixer on low speed until it turns white and is completely combined with the sugar.

   

4. 4 Add half of the egg liquid and beat until the egg liquid and butter are completely combined. Then add the other half of the egg liquid and beat until the egg liquid and butter are completely combined and the butter is light and fluffy.

   

5. 5 Beaten butter and egg liquid.

   

6. 6 Sift in the cake flour that has been sifted once before.

   

7. 7 Use a rubber spatula to stir until smooth.

   

8. 8 Form the dough with your hands, wrap it in plastic wrap and chill it in the refrigerator for a while. Because the dough that has just been kneaded into a ball is relatively wet, it is not easy to work with. (When making the dough, just make it into a ball. Don’t knead it, otherwise the dough will develop tendons and the biscuits will not be so fluffy.)

   

9. 9 Take out the refrigerated dough, take a piece of parchment paper, place the dough on half of the parchment paper, cover the other half with the parchment paper, and roll the dough on the parchment paper with a rolling pin into a piece of about 0.2 to 0.3 cm. (Wrap the dough with oil paper in the middle and roll it out, so it won’t stick and it’s easy to take out the dough)

   

10. 10 After rolling it out, lift off the oil paper on top, sprinkle some dry flour on the dough sheet, and then use a knife to cut into several strips, each about 4 to 5 cm wide.

    

11. 11 Take a piece of dough, fold it in half from bottom to top, and use a knife to cut out a comb shape on the non-interface side in front of you. (I always use a kitchen knife, haha)

    

12. 12 Starting from any end, roll it up, smear the edge with egg wash to stick it, then put it in the baking pan, slightly adjust the "petals" to form a "chrysanthemum". (Mine is a non-stick baking pan. If it is sticky, remember to put grease paper on it)

    

13. 13 Make other "chrysanthemum" biscuit embryos in sequence. (I made 2 plates, 12 flowers)

    

14. 14 Dip the corner of the brush into the egg wash, lightly brush the middle of the biscuits, then sprinkle with soufflé granules and sugar beads to make "flower centers", and place in a preheated oven at 180 degrees, upper and lower heat, middle layer, for about 12 minutes, and bake until the surface of the biscuits is golden brown.