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The practice of butter biscuits
2022-01-22
Practice steps
1. Soften butter at room temperature, add powdered sugar and salt
2. Whip until white, about 2 times larger than the original expansion
3. Add the egg liquid one at a time, and beat until fluffy (be careful to add a small amount of egg liquid several times to avoid separation of oil and water)
4. Add vanilla extract and beat until smooth
5. Sift in low flour
6. Mix well with a spatula
7. Knead evenly, put it in a fresh-keeping bag and flatten it, and put it in the refrigerator for 30 minutes.
8. Prepare a biscuit mold, take out the biscuit dough, and slightly roll out the surface
9. Start preheating the air oven. This biscuit uses air baking, the temperature is 170 degrees, and the time is set for 30 minutes.
10. Use the mold to make all the biscuit shells and put them into the baking pan (about two 28X8 square pans)
11. Put the cookie pan up and down in the oven, bake for 23 minutes
12. After baking, transfer the biscuits to a drying rack to cool and store in an airtight container
1. Soften butter at room temperature, add powdered sugar and salt
2. Whip until white, about 2 times larger than the original expansion
3. Add the egg liquid one at a time, and beat until fluffy (be careful to add a small amount of egg liquid several times to avoid separation of oil and water)
4. Add vanilla extract and beat until smooth
5. Sift in low flour
6. Mix well with a spatula
7. Knead evenly, put it in a fresh-keeping bag and flatten it, and put it in the refrigerator for 30 minutes.
8. Prepare a biscuit mold, take out the biscuit dough, and slightly roll out the surface
9. Start preheating the air oven. This biscuit uses air baking, the temperature is 170 degrees, and the time is set for 30 minutes.
10. Use the mold to make all the biscuit shells and put them into the baking pan (about two 28X8 square pans)
11. Put the cookie pan up and down in the oven, bake for 23 minutes
12. After baking, transfer the biscuits to a drying rack to cool and store in an airtight container
13. Finished product
