The recipe in "Baking with Xiaoji" is not the "vanilla" of vanilla extract and vanilla seed, but the thyme and rosemary 🙂 p43: "This cookie does not contain eggs, the pursuit of a crispy texture and deciduous lightness Texture. "The taste is quite good, very crisp, even my dad would use the term" entrance to melt "to describe it, is it right? ! I use fermented butter in the book, I have wood on hand, and I use ordinary unsalted butter, which is also fragrant. It should be that the butter is only slightly whitened and the baking time is shorter, so the flavor of butter is retained to the maximum. . . Um, of course, the fresh herbs you grow must be indispensable. * ^ _ ^ * The ingredients are simple, as long as the butter is slightly whitened, it can be done with a manual egg beater. Without adding eggs, it will not be mixed with thick lines and butter. When the oil and water are separated, and the good cookie dough does not need to be frozen, it can be said that it is a quick cookie! ! ! ** About the granulated sugar in Fangzi — the two pages of the introduction material in the book have pictures, but the picture is too small to see clearly orz fine granulated sugar (particulate type) It is marked as fine sugar in the nest supermarket but it is not very spicy.
|Unsalted butter (fermentation type)||100g|
|Granulated sugar (particulate type)||50g|
|A: Low powder 102g, corn starch 33g, salt 1g||← Look at the left|
|Thyme (take leaves)||2g|
|Granulated sugar for decoration (ordinary type)||The right amount|
Preparation: Warm the butter to a suitable temperature (★ see tips below), mix low gluten flour and corn starch, sieve, add salt and mix well; pad paper in the baking tray; preheat the oven at 170 ℃
Put the butter in a mixing bowl, press with a spatula to make the butter even and soft, then add fine sugar
Stir with a manual whisk until the butter is slightly whitish, even if the fine sugar is not completely dissolved
Change to a spatula, add A and thyme, mix well
After the dough becomes oily and soft, gently roll it with a spatula, stir and organize into a lump, then roll it around 10 times, and then knead it into a ball
Divide the dough into small pieces, each weighing about 20g, and form a ball with the palm of your hand, evenly covered with fine sugar on the ball
Flatten the balls and place them in a baking tray. Use your fingers to press them into a cake shape with a diameter of 6 cm and a thickness of 5 to 6 mm. In this step, you can add some vanilla and press on the surface of the cookie to decorate
Put in a preheated oven at 170 ° C (small oven like ck25b, and the biscuits are thinner, fearing over-baking, I use 150 ° C to 160 ° C) and bake for 13 to 15 minutes, until the bottom and edges of the cookies are browned yellow. Take out the baking tray and leave it for 1 ~ 2 minutes (the biscuits just out of the oven are very soft) and then transfer to the cooling rack to cool completely
[Point: This biscuit is thin, it is easy to bake over the fire, take care not to bake until the whole is brown, as long as the bottom is burnt yellow] Take a bite (I will go to ← _ ← how big is this mouth), very crisp ~ ~ Remember to seal and keep away moisture after cooling. . . of course. . . At that time, if your self-control is strong enough and you haven't uttered it. . .