Seeing this shortbread in "Baking with Xiaoji", I immediately remembered the delicious walnut pastry of the "Old John" Bakery in Bengbu! Immediately make this shortbread, bake it and put it overnight and return it to oil, it is crispy and fragrant Yo Yo Yo! Rage! Please get the original text!
|Unsalted butter (half fermented and unfermented)||100g|
|salt||Less than 2g|
|Powdered sugar (for decoration)||The right amount|
Cut the butter into small pieces of 1 cm square and put it in the refrigerator to refrigerate for 30-60 minutes; the pecans are baked at low temperature (150 ° C-160 ° C) for 4-5 minutes, the aroma is roasted, and after cooling, cut into 3-5 Small pieces of millimeters; non-stick baking trays need to be lined with paper; sieve with low powder.
Put all the butter, low powder, fine sugar and salt in the cooking machine, and stir it into a loose and fine state.
Place 2 and pecans in a mixing bowl and mix with a rubber spatula while pressing.
Use your hands to form a mass of mixed ingredients, but don't rub it too much.
Divide the dough into small pieces, each about 15g, and quickly rub into a ball with the palm of your hand. Place them on the baking tray at regular intervals.
Bake in the oven at 170 degrees for 20-25 minutes, until the surface is slightly brown, take it out and cool it on a cooling rack.
After the biscuits are completely cooled, use a flour sieve to sift the powdered sugar for decoration. Arrange the biscuits closely when sifting powdered sugar. The powdered sugar falling between the cookies can stick to the bottom of the cookies. This biscuit is delicious when sprinkled with powdered sugar.