Christmas transparent candy biscuits

Published Feb 28, 2023 at 05:11am ET

Food Material List

1 butter 55g
2 Powdered sugar 50g
3 Low powder 125g
4 Whole egg juice 25g

Operational steps

1 Soften butter, add all sugar powder, stir well.
2 Add the egg liquid three times, stirring evenly once and then next time, and finally stirring until smooth.
3 Sift in low gluten flour.
4 Stir well, say, grab into a ball, without kneading, cover with a fresh-keeping film, put it in the refrigerator refrigeration room to relax for 30 minutes;
5 Take out the dough, sprinkle some thin noodles on the board, place the dough on the board, and roll it into a 3 mm thick crust with a rolling pin.
6 Different biscuit shapes are carved with biscuit moulds.
7 Then use a small flower mouth to carve a circle in the middle of the biscuit.
8 Using the scraper, the biscuit is moved into the baking tray covered with oil paper, the dough in the corner is re-grabbed into a ball, rolled thin again, and the biscuit pattern is pressed repeatedly.
9 Put a small hole in it with a straw so that biscuits can be strung together with a rope.
10 Preheat the oven at 180 degrees, then put the biscuits into the baking pan, and send them to the oven at 180 degrees. Fire up and down for 10 minutes.
11 Remove the baking tray and put the crushed hard candy in the circle in the middle of the biscuit.
12 Put it in the oven, open 150 degrees directly and bake for 10 minutes; dont move the biscuits just out of the oven until they are completely cooled, then push them gently, they can be successfully removed from the oil paper and stored in a sealed tank.

Tips

Warm tips:

1. Do not bake biscuits too dark, because the color will be darker after cooling out of the oven.

2. Must wait until completely cooled before moving the biscuit, otherwise it is easy to disperse, after cooling, a gentle push can be detached from the oil paper.

3. When you move the biscuit into the baking pan, use the scraper, otherwise it will easily deform.

4. If you are in a hurry in winter, put butter in a container, melt it in hot water, cover it with a fresh-keeping film, put it in the refrigerator freezer, freeze it until it solidifies, and then take it out to kill it.

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