Ala Bang

Overview

There has never been a market for crispy and hard biscuits. Alabang, who is grinding his teeth, can only lie on the book, waiting for the time when he may never get up. Waiting always pays off. In spring, when the temperature turns warm and cold, Alabang finally waits for the moment to bloom. In fact, I am very confused, why do everyone have to twist when doing Ala Bang? Junzhi's Ala Bang likes this crispy and hard feeling, but is this a light sweetness? Beyond this sweetness, I don’t think I will eat a second stick, and with this sweetness, I will eat at most a second stick. Bland, in my explanation, should be something that seems to be there but not yet, something that needs to be touched carefully. I swallowed the biscuit, but the sweet taste was still in my mouth. Sorry, that's really not my taste.

Tags

• baking
• cookies
• butter
• cake flour
• egg
• powdered sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Soften the butter, add powdered sugar, eggs, and stir slightly

   

3. 3 Pour in flour

   

4. 4 Knead the dough and let it rest for half an hour

   

5. 5 Roll out into a rectangle 0.5 cm thick and 10 cm wide

   

6. 6 Cut into 0.5 cm wide strips

   

7. 7 Twist

   

8. 8 Place on a baking sheet lined with tin foil

   

9. 9 Brush the surface with egg wash

   

10. 10 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25 minutes,

    

11. 11 Golden on the surface, out of the oven