Simple, fun and delicious [Milk-flavored biscuits]

Overview

Biscuits have always been a favorite food for children (not just children, okay), so today I recommend a very simple biscuit to everyone. This biscuit has a mainly milky flavor and a very crisp texture. This kind of crispiness is different from the crispness of cookies, but a very present and slightly hard crispness, similar to the texture of baby teething cookies. Because there is no need to whip butter, it is relatively simple and quick to make. And during the baking process, the biscuit body will not crack or over-expand. Personally, I think it would be a good choice to use it as the base for frosting or fondant biscuits. Another point is that the dough of this biscuit has good feel, high operability, easy to shape, and the final baking color is also very beautiful. The recipe comes from Yuye Nina, which is said to be the most popular biscuit on Japanese cookpad. Thanks for sharing the great recipe! (Amounts are for reference only. The following amounts can bake more than 40 cookies. I used the Christmas series molds)

Tags

• cookies
• christmas
• baking powder
• corn starch
• cultured butter
• low gluten flour
• skimmed milk powder
• vanilla sugar
• milk
• salt

Ingredients

Steps

1. 1 Weigh all materials. After the flour (low-gluten flour, corn starch, milk powder, baking powder) ingredients are mixed evenly, sift 2 to 3 times in advance;

   

2. 2 Put the butter in a container, heat over low heat until it melts, add salt 1 and vanilla sugar, stir evenly until the sugar is basically melted;

   

3. 3 Add milk 1 one spoon at a time, each time waiting until the milk and butter added last time are completely mixed before adding the next time;

   

4. 4 The final mixed state;

   

5. 5 Sift the powdered materials into the liquid mixture and mix with a spatula until there is almost no dry powder;

   

6. 6 Use a stacking method to knead a dough, put it into a plastic bag, and refrigerate it for at least 1 hour or overnight;

   

7. 7 Place a piece of parchment paper on the chopping board, place the dough on the parchment paper, cover the surface with another piece of parchment paper, and roll the dough into a 3mm thick sheet;

   

8. 8 Preheat the oven to 180 degrees. Use a cookie cutter to cut out the pattern;

   

9. 9 Then arrange the biscuits on a baking sheet lined with greaseproof paper;

   

10. 10 Mix salt 2 with milk 2, stir slightly until the salt dissolves, then brush a thin layer of milk + salt mixture on the surface of the biscuits;

    

11. 11 After preheating, put the baking sheet into the oven, set the middle layer at 175 degrees, upper and lower heat, and bake for 12 to 15 minutes, until the edges of the biscuits are colored;

    

12. 12 After taking out the oven, transfer the biscuits to a drying rack to cool, then seal and store.