Cheese biscuits perfect

Published Nov 24, 2021 at 04:53am ET


Cheese biscuits perfect

Like all kinds of cheese, the strong aftertaste makes me hard to give up. Cream cheese has a limited shelf life. Make sure you toss it up a little more at a time. Otherwise, after half a days busy work, a few biscuits, a friend will have nothing at all. This quantity can bake four plates. No need to refrigerate, no sticky hands. Roll it evenly and shape it at will.

Food Material List

  • 1 Cream cheese 250g
  • 2 White granulated sugar 80g
  • 3 Yolk 2
  • 4 butter 120g
  • 5 Low gluten powder 400g
  • 6 salt 5g
  • 7 Baking powder 5g

Operational steps

  • 1 80 g Sugar and 250g cream cheese, soften cheese to room temperature. Then mix well.
    Cheese biscuits
  • 2 Weigh the butter and melt it in a hot bath.
    Cheese biscuits
  • 3 Its cold, wooden and warm, and the room temperature is too low. Sugar and cheese form a ball together. Hey hey, inspiration from chemical experiments, hairdryers whirring.
    Cheese biscuits
  • 4 Add 2 yolks and stir well.
    Cheese biscuits
  • 5 Pour in softened butter and stir.
    Cheese biscuits
  • 6 Starch, salt, and baking powder. To add some salt to the sweetness, baking powder is optional. Sift together into the paste.
    Cheese biscuits
  • 7 Uh, knead the dough without taking a picture. Turn it up from the bottom with a stirring shovel. Its a little big. I just use my hands to form the dough. The rolling pin is rolled into sheets. The thickness depends on the preference. When roasted, it will become thicker. When rolling, it will be a little thinner than the target thickness. Next is the time to play with the moulds. No moulds, rubbing balls, slices according to mood.
    Cheese biscuits
  • 8 Preheat oven, 180 degrees, about one or tow centimeters. Look at the slightly zoomed yellow on OK.
    Cheese biscuits

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Healthcare food category

Salted, Get together with friends, Simple and convenient


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