Sieve low-gluten flour and medium-gluten flour, add baking powder, baking soda and sea salt, and stir well.
Because the bought yellow sugar granules are relatively large, the yellow sugar granules are broken into sugar powder with a wall-breaking machine in advance.
Just grind for 2 minutes and 40 seconds.
This is brown sugar powder, very delicate ~
Add 170g brown sugar powder to the softened butter, and let electric egg beater leave it for 5 minutes! The better the butter is whipped, the more malleable the dough is, so that the last biscuit will be scattered in the oven.
Add eggs and vanilla extract to the whipped butter. I have two eggs because I have doubled them.
Stir the butter and eggs.
Pour the mixed powder of step 1 into the whipped butter paste.
Cut and mix evenly with a scraper until there is no dry powder.
Cut 200 grams of chocolate into pieces. It doesn't matter if it's bigger. Haha, it tastes better. Pour into step 9.
Cut and stir well.
Put the dough into a fresh-keeping bag, tie it tightly and put it in the refrigerator for 3 days! Refrigeration can make the dough more complete, and the taste of biscuits is definitely many times better than that of direct baking!
After refrigeration for 3 days, the dough and onion were taken out of the refrigerator and softened at room temperature. The dough just taken out is normal. Then divide it into balls of 35 grams each, or make them into balls of 50 grams, which are bigger. Sprinkle Shanghai salt on the surface, preheat the oven to 175 degrees, and bake for 13 minutes. If you want crispy cookies, extend 1-2 minutes, depending on your personal preference.
The dough rolled into balls will slowly spread out during baking, so don't worry about haha. The biscuits made in this way are thick and soft, and they are super satisfying to bite! ! !