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Overview
I remember that I made this biscuit several years ago when I was new to baking. My friends were full of praise when they saw it. In fact, the shape and the English language are all thanks to the biscuit mold, and the method is indeed very suitable for novices, and it is a biscuit that is easy to master. This recipe can make about 30 pieces.
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Ingredients
Steps
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Cut the butter into small pieces and soften it at room temperature until it can be inserted into the shape of a finger. Then add the caster sugar
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Use the whisk head of an electric mixer to mix the butter and sugar briefly, then beat at low speed until puffy, doubled in volume, and light in color and becomes a paste
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After beating the egg yolk, add it to the whipped butter in three batches. Beat each time until the oil and water are mixed before adding again
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Look at the added egg yolk, the color is much yellower
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Sift low-gluten flour and baking powder into a bowl together, mix well with a rubber spatula. When you start mixing, it will be powdery. Fold more and mix more. You can also turn it over and press it. Mix until there are lumps as shown in the picture. You can use your hands to knead it into a ball, not knead it
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Knead into a ball, wrap in plastic wrap and refrigerate for half an hour
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After taking it out, use a rolling pin to roll it into a piece. You can control the thickness by yourself. Just don't make it too thick. You need to roll it out slowly and little by little, otherwise it will break easily and peel. You can roll it horizontally and then roll it vertically
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Then use a biscuit mold to cut out the shape, use the unused parts around it to form a ball, roll it out and press it again. Repeat until all the dough is done
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Place the pressed biscuits into a baking pan lined with oilcloth and bake in the middle of the preheated oven at 170 degrees and 150 degrees for 12-15 minutes
