Some plants will be deformed due to uncontrollable factors such as shrinkage, dryness and warping during baking, so I will make it according to the amount of this recipe, so that I can finally choose cookies with beautiful appearance for my friends, and I can also eat them by half. The aged homemade vanilla fine sugar is to seal the hollowed-out vanilla seeds with fine sugar, which is particularly convenient and not wasteful. The flavor of vanilla essence is still slightly saccharin. Mine has been sealed for more than nine months. Please look at the prescription here.
58 grams of homemade aged vanilla sugar.
Salt-free butter145g
Low powder 200 grams
High powder 60g
Haiyan 2g
Edible fresh plant vanilla (any variety will go to the hospital) (not dried vanilla)
How to make fresh vanilla butter cookies?
Carefully cut off fresh herbs, wash them, and dry them with kitchen paper (fresh herbs are usually sold in the cold fresh area imported from supermarkets, and I grow them myself). My varieties are: thyme, rosemary, lemon mint, sweet mint, Dendrobium flower, long-handled salted cherry blossom (the best, this is bought by TB) and Qionghua (picked in the community). Please find out whether the plants used are edible, and the life of the rope is only once; Step 1 Fresh vanilla butter biscuit (red-hot instant croaking cake) Salted cherry blossoms are soaked in warm water (color, flower shape and taste can be maintained), tea soaked with cherry blossoms can be eaten with biscuits, and some cherry blossoms are in full bloom without taking pictures; The practice of fresh vanilla butter biscuits (red-hot instant croaking cake) Step 2 After the butter softens at room temperature, it can be beaten into a slightly fluffy volume and a short feather shape. This kind of biscuit is slightly brittle, too brittle and easy to crack; Add homemade vanilla sugar, if not, just drop 2-3 drops of vanilla extract, then add sea salt and stir evenly with a spatula;
Add the mixed flour into the previous step at one time, stir it and press it with a scraper until there is no dry powder, then put it into plastic wrap to form two square strips, and form a strip in half (arbitrary shape), and put it in the refrigerator for half an hour, 40 minutes in summer; Step 4 of the method of fresh vanilla butter cookies (instant croak cake)
Take out a slice about 0.7mm thick. If it is too hard, it will break. Leave it at room temperature for a period of time before cutting. The fifth step of the fresh vanilla butter cookies (instant croaking cake) method
Baking tray preheating 170 degrees;
Spread the biscuits in the baking tray, leaving some gaps, and press the plants directly on the surface of the biscuits, gently. Plants must be attached to clothes, and the surroundings should not be tilted (photo taken with Qionghua in April); Method for making fresh vanilla butter biscuit (instant croaking cake) Step 6
Heat in oven 165℃ and bake for 20 minutes until the cookies slightly change color. Please judge the specific time according to each oven, take it out and put it on the drying net to dry for a while. (Big cherry blossoms can be peeled off and pasted like this, and they will be more colorful when they are in full bloom. Step 7 of the fresh vanilla butter biscuit (red-cooked croak cake)
Sealed, eaten or given away. (That is, I captured Gege and Sandu's hearts with two boxes of croaking cakes) Fresh vanilla butter biscuits (croaking cakes) Method Step 8
skill