Arab stick biscuits
Overview
I have bought this oven for several years, and the number of times I have used it for baking is very limited, because I am too weak in plastic surgery and so on. Every time I make it, it is much worse than others. Today I tried to make Junzhi’s Alabang biscuits, which have less sugar and oil, and are simpler and easier to succeed. However, there is still a big gap in the results. I am a newbie in baking, so study hard.
Tags
Ingredients
Steps
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After the butter is softened, add eggs and sugar, stir for a while without beating, then sift in the flour.
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Knead into dough. The kneaded dough will be relatively dry. Because the water absorption of flour is different, you may need to adjust the amount of flour as appropriate to ensure that the dough can form a ball without being too soft.
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Place the kneaded dough into a plastic bag and let it rest for half an hour.
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Place the rested dough on a cutting board and roll it into a rectangular sheet about 0.5cm thick. When rolling out, you can sprinkle some flour on the chopping board to prevent it from sticking (it actually doesn't stick very much).
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Cut the rolled dough into long strips with a knife.
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Pick up the two ends of the strip with both hands and twist it a few times to form a spiral.
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Place the prepared arabicon on a baking sheet lined with greaseproof paper.
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Brush with another layer of egg wash, preheat the oven to 180 degrees, bake in the middle rack for 20 minutes until golden brown (I started to forget to brush the egg wash, put it in the oven and took out the egg wash. Sweat, feeling rushed).
