Hericium erinaceus has a special fragrance, which is not only delicious, but also has the function of nourishing the stomach. The commercially available monkey biscuit is too expensive and contains little monkey mushroom, so you may wish to make this stomach-nourishing dessert at home.

ingredients preparation: 21g of low-gluten flour, 2g of Hericium erinaceus powder, 5g of sugar powder, 12g of butter and 1 egg.

Tools preparation: electric egg beater, oven, flour sieve, rolling pin, fresh-keeping bag, biscuit mould.

1. Soften the butter at room temperature, add powdered sugar, and beat it to a flocculent state in the low-speed mode of the whisk.

2. Add the beaten egg mixture in three times, each time until the egg mixture is completely absorbed, and then add the next time. After adding all the egg mixture, stir for a while to make the butter fluffy.

3. Sieve in flour and Hericium erinaceus powder, knead into dough, cover with a fresh-keeping bag, roll it into 5 mm thick dough with a rolling pin, and slice it with your favorite biscuit mold for modeling.

4. put it in a baking tray, with the upper temperature of the oven at 16 degrees and the lower temperature at 13 degrees, put it in the middle layer, and bake it in hot air circulation mode for 15 minutes.

Tips:

1. Hericium erinaceus powder can be made by ourselves. Soak the dried Hericium erinaceus completely (about one day in cold water) until there is no hard core, and then wash it repeatedly with clear water to remove the bitter taste of Hericium erinaceus, wash it and squeeze out the water, then tear it into small flowers. The smaller it is, the more convenient it is to dry it. Bake it in the oven for 2 minutes at 16 degrees, and then take it out and grind it into powder with a cooking machine.

2. If there is no powdered sugar at home, you can put white sugar into a cooking machine and grind it into powder.

3. The butter is taken out of the refrigerator in advance, softened at room temperature, and cannot be heated to liquid state without water, otherwise the kneaded dough will become loose small pieces with poor extensibility and viscosity, and the die will be fragile and difficult to form.