A hard stick that brings a lot of fun to children—original Ala Bang

Overview

I made cookies some time ago, and I really didn’t think that whipping butter was a troublesome task. Softening butter is really a headache. I originally planned to make it after dinner, but an hour after I took it out of the refrigerator, I found that the butter was still hard. I guess it won’t soften before going to bed, so I made it the next day. When I woke up in the morning, I found that it was still hard, only the surface was a little soft, sweaty... Cover it and let it dry in the sun... It has finally softened, beat... Add ingredients... Stir. .. Bagging... Decorating... The problem came again. It was too dry and difficult to squeeze, so I broke a decorating bag. I added some egg liquid and stirred it evenly, then put it in the bag... This time it was much easier to squeeze. I felt quite happy when I saw the beautiful flower shape that came out. I put it in the oven. After baking, the preheated patterns slowly softened. After baking, the patterns almost disappeared and turned into small round cakes. Suddenly, I wondered if it was not suitable for making cookies when the weather is cold. First, butter is not easy to soften at room temperature, and it melts and cannot be used. Secondly, the butter is not easy to soften and it is not easy to squeeze out from the piping bag.... Wait until the weather gets warmer to continue... Last week I found a few biscuits that didn’t require whipping butter and made them. It was a lot easier. The original flavored arabang is quite simple to make. It has a hard texture and is a bit brittle. Even though sugar is added, it only has a slight sweetness. It feels quite refreshing to chew one and it is low in calories. The little guy at home is very interested in grabbing a handful of things, imitating me and inserting them into the bottle, or putting one in his mouth and biting it, or playing with one in his hand for a long time, or knocking each other with one in each hand. The little guy is more interested in changing the shape. I only made some original ones. If I added some chocolate or something like that, maybe the taste would be richer. Try again when you have a chance...

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• butter
• corn starch
• egg
• plain flour
• powdered sugar

Ingredients

Steps

1. 1 Have the required materials ready.

   

2. 2 After the butter has softened, mix it with the icing sugar and eggs.

   

3. 3 Stir a little, no need to whip.

   

4. 4 Pour in the low-gluten flour and mix as evenly as possible.

   

5. 5 Knead the dough, wrap it in plastic wrap and let it rest for half an hour. (The kneaded dough is a bit dry. You may need to adjust the amount of flour as appropriate to ensure that the kneaded dough can form a ball without being too soft.)

   

6. 6 Place the rested dough on a cutting board and roll it into a rectangular dough with a thickness of about 0.5CM. If it sticks to the chopping board when laminating, you can sprinkle some flour (actually it won't stick if you don't sprinkle it).

   

7. 7 Cut the rolled dough into long strips with a knife.

   

8. 8 Pick up both ends of a long strip with both hands, twist it as many times as possible, and then place it on a baking sheet lined with tin foil. (You can also place it directly on the baking sheet. Do not grease the baking sheet.) Preheat the oven to 150 degrees in advance, put it in the middle layer, and bake for about 15 minutes. Bake until the surface is slightly brown.