Butterbeest
Overview
Shanghai's long-established Western pastry houses, such as Jing'an Bakery and Kaisling, all have a famous pastry - butterscotch. It has a strong butter aroma and a sweet taste. It's so crunchy and delicious that you can't stop eating it. I loved it when I was a kid, but I didn’t expect that it’s very convenient to make it at home now. I can serve it to guests as a snack for afternoon tea. It’s freshly baked and eaten, which is very respectable. My biscuit is made from the leftover scraps from the sandwich, making the most of it and not wasting it. Friends who collected the late-night version of the sandwich last time must not miss it.
Tags
Ingredients
Steps
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Thaw the butter until it becomes a paste, not liquid. Mix the butter and sugar thoroughly and spread evenly on the top of each bread stick. (If you like heavy flavors and are not afraid of fat, just apply it all over the top and two sides)
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Arrange the spread breadsticks evenly on a baking sheet lined with baking paper. Bake in the middle rack of the oven at 150 degrees for about 10 minutes. Use chopsticks to test it. If it is hard and crispy, take it out of the oven. Be careful not to burn it.
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Since there are no additives in the home-made biscuit, it is easier to soften when exposed to air and is not easy to store. It’s best to bake it and eat it right away for the best taste. For those who like to make biscuits, you can also use a whole piece of bread to make it. It is easier to make it with butter and white sugar paste, and then cut it into small slices after baking.
