Low gluten flour 140g? Butter 90g? Sugar powder 30g? Sugar 40g? Black sesame 15? Peanut 40g? Walnut kernel 50g?
An egg yolk is about 20g (butter plus 15g, surface brush 5g).
Exercise:
(1) Preparation materials. Put all nuts in the oven and bake at 100 degree for 5 minutes.
(2) Put the roasted nuts into a cooking machine and break them slightly, not too much. Those without a cooking machine can be packed in thick bags and crushed with a rolling pin.
(3) send butter. Here, in order to let the novice know how to send it away better, I took a detailed process, and everyone can skip it selectively. I explain it in four steps: ① Soften the butter at room temperature and break it up with an eggbeater; 2 Add 1/3 sugar and egg yolk liquid to continue to make, and the eggbeater will probably use the second or third gear; ③ Continue to add 1/3 sugar and egg yolk liquid and stir. At this time, you can see that the butter has gradually become fluffy. Add the last sugar and egg yolk and continue to stir the butter until it is fluffy like a feather.
(4) Sieve the low-gluten flour into the cooked butter and scrape it into batter with a rubber knife.
(5) Add sugar and nuts and stir.
And (6) uniformly mixing to obtain the raw material of the biscuit.
(7) Put the dough on the chopping board and roll it to a thickness of about 1cm, and then print your favorite pattern with a biscuit mold. If you are afraid of trouble, you can also rub it directly into a ball of about the same size and flatten it by hand. Pay attention to the uniform thickness, so that some cookies will not be cooked and some will be soft in the middle when baking in the later stage.
(8) Spread the greaseproof paper on the baking tray, put the biscuit embryo on the baking tray, and brush the biscuit with a layer of egg yolk liquid.
(9) The oven can be preheated in advance when putting biscuit embryos. Put the cookies in the top of the oven and bake at 175 degrees for about 18 minutes.
Tips:
Because the temperature of each oven is different, the time depends on the temperature. About 15 to 18 minutes. To check whether the biscuit is ripe, you can press the center of the biscuit with your hand. If it is hard, it is ripe. If it is still soft, you need to continue baking. Those who like dark colors can be placed on the upper floor, and those who like light colors can be placed on the middle and upper floors.