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White shark cake powder 103g
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70 grams of butter
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53 grams of powdered sugar
condiments
Egg paste
18g
salt
0.5 g
almond powder
2 1 g
Matcha powder
6 grams
Beet powder
4 grams
cocoa powder
2 grams
The method of Christmas tree cookies
1.
Prepare materials according to the recipe table.
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2.
Soften the butter in advance, add powdered sugar and salt, and stir with a spatula first.
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3.
Electric egg beater beat at medium speed until the color turned white and the volume became larger. Add the egg mixture several times and stir well.
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4.
The distribution and dosage of dough are shown in the figure. Sift in colored powder, white shark cake powder and almond powder respectively, cut and mix evenly, and then stir.
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5.
Wrap the dough in a fresh-keeping bag and send it to the refrigerator to relax for 20 minutes.
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6.
Roll square dough pieces with a length of 8CM and a thickness of 1CM respectively.
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7.
The cutting size and combination of dough are shown in the figure. When the leaves are partially finished, wrap them with plastic wrap and gently compact them to avoid loosening after baking. Freeze in the refrigerator 15-20 minutes to harden.
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8.
Take it out upside down, put it on the trunk (cocoa dough at room temperature), compact and fix it, then slightly reshape it, wrap it and freeze it for more than 30 minutes.
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9.
Slice, thickness 0.7-0.8cm, carefully and slowly cut.
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10.
Put it in a baking tray at 140℃ and bake in the oven for 35-40 minutes, that is, bake at low temperature to avoid discoloration.
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Christmas tree biscuit finished product map
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Cooking tips
1, butter must be softened in advance.
2. Add the egg liquid several times to avoid oil-water separation.
3. Look at the legend carefully. In order to understand the production process more intuitively, Mai Mai has painstakingly drawn it.
4. The baking temperature is adjusted according to the proper amount of your oven.
5. It must be compacted, otherwise it will spread easily.