Kinshaskip biscuits

Published Feb 4, 2022 at 22:11pm ET

Kinshaskip biscuits

Some time ago, I went to Hong Kong and bought a lot of Jinsha. It was hot and my mother was afraid of melting, so she put it in the refrigerator and frozen it. Kinshasa is destroyed. Its hard and tasteless. Referring to chocolate chipper biscuits, I mashed Jinsha into biscuits. It tasted good. Every mouthful was very familiar. Eat two biscuits and drink a glass of milk every morning, its full of strength!

Food Material List

1 Low-gluten flour 100g
2 butter 60g
3 Powdered sugar 30g
4 Egg 25g
5 Cashew 20g
6 Big almond 20g
7 Baking soda 18 scoops
8 salt 14 scoops
9 Jin Sha 4 pieces

Operational steps

1 Soften butter at room temperature, add sugar powder and salt, and beat.
2 After the butter is beaten, the egg juice is added twice and mixed completely in an egg beater.
3 Mix the low gluten flour with baking soda, sift in the beaten butter, and stir with a rubber scraper to make the batter evenly.
4 Chop cashew nuts and almonds and pour into the batter. Kinshasa is frozen in advance. Take it out of the refrigerator and crush it with a noodle stick. Kinshasa fruit is hard and can be cut with a knife. Kinshasa doesnt need to be too crushed. It tastes better.
5 Grab a small piece of batter with your hand and pat it on the baking tray without any deliberate shaping. Each batter has a larger interval and will be baked.
6 Preheat oven, heat up and down, 190 degrees, more than 10 minutes, bake until golden surface.

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