[Small chrysanthemum two-color biscuits] Biscuits as beautiful as flowers

Overview

The yellow biscuit has a simple taste, and the brown biscuit has a hint of chocolate flavor with cocoa powder. Give it a simple decoration and make it look like little flowers blooming. If you think it is as beautiful as me, give it a try! Made for your cute girl, your bestie, your sweetheart~~~ This cookie is the most tiring I have ever worked on since I started baking... Every little lace, every little flower hole is made one by one. At the end of baking, my waist hurts. When I took the photo, I saw their beautiful appearance. All the efforts were worth it. She is beautiful enough, beautiful enough! Bake: 170°C for 15-20 minutes in the middle layer. One lace mold with a diameter of 5cm and a round mold with a diameter of 3.5cm (I used a bottle cap instead of the round mold). Here I will demonstrate how to make yellow biscuits. The method for brown biscuits is the same. The raw material data is for your reference. Brown biscuits: 60g butter, 40g powdered sugar, 25g egg liquid, 125g low-gluten flour, 10g cocoa powder

Tags

• baking
• little fresh
• butter
• egg liquid
• low gluten flour
• powdered sugar

Ingredients

Steps

1. 1 Beat the softened butter until creamy, add powdered sugar in 2 batches and mix thoroughly

   

2. 2 Pour in the egg liquid in 2 portions and beat evenly

   

3. 3 Add sifted low-gluten flour

   

4. 4 Use a scraper to stir the mixed powder

   

5. 5 Slowly turn the mixing bowl inward with your left hand, squeeze the dough with your right hand from the inside out

   

6. 6 Wrap the dough in plastic wrap

   

7. 7 Roll it out to a uniform thickness and put it in the refrigerator for more than 1 hour

   

8. 8 Sprinkle a little dry flour on the work surface and knead the dough until it is moldable and soft

   

9. 9 Roll into a cylinder

   

10. 10 Roll out the dough and sprinkle with a little dry flour if necessary

    

11. 11 Turn the dough in time to prevent sticking, and slowly roll it out to a thickness of about 2.5mm

    

12. 12 Wrap in plastic wrap and refrigerate for 1 hour

    

13. 13 Use the lace mold to press out the basic model

    

14. 14 Use a round mold with a diameter of 3.5cm to lightly press the center of the dough

    

15. 15 Use a fork to press the edge of the dough into a petal shape, poke holes in the circular marks with a fork to create the shape, and refrigerate for 15 minutes

    

16. 16 Place in a preheated oven at 170°C, middle layer, heat up and down for 15-20 minutes