Composition details
Flour 130g, fine sugar 38g, butter 1 13g, baking soda 1/4 tsp (1.25ml), egg liquid and coarse sugar.
Production steps
1. Cut the butter into small pieces, put it in a large basin and soften it at room temperature. Add fine sugar and stir with an egg beater.
2. Add the sifted flour and baking soda. Cut and mix evenly with a scraper.
3. Put the dough between two pieces of plastic wrap or plastic bag, roll it into a square, about 3-4mm thick, and then put it in the cold room to freeze hard.
Take it out after 4.30 minutes, cut it into the desired shape and size with a mold, and put it on a baking tray. Separate some cookies from each other, and they will expand and spread when baked.
5. Brush the egg liquid on the surface of the biscuit (it doesn't matter if I didn't brush it, I didn't brush it) and sprinkle with coarse sugar (it is recommended to sprinkle more). Heat the oven up and down, preheating 175 degrees. Bake the middle layer of the oven for about 15 minutes until the color is higher.
Tip 1. Butter doesn't soften easily when the temperature is low. Remember to use heating or air conditioning or an oven with a low temperature of 40 degrees to help it soften. When making cookies, the success rate of butter softening will be high, and the subsequent operations will get twice the result with half the effort.
2. The temperature of each oven will be different. Pay attention when baking, and you can take it out by coloring the surface.
After the biscuits are completely cooled, they become very brittle and can be enjoyed or carefully stored in an iron box.
4. No matter what formula, it is recommended to do less for the first time. In case it doesn't suit your taste, you can waste less ingredients. After all, everyone has different tastes.