Dry material of shortcake
Low gluten flour 100g, butter 70g, egg yolk 1, and fine sugar 45g.
Cooking method of shortbread
This kind of dry shortcake tastes good. When cooking, you should prepare all the ingredients first, cut the butter into small pieces and wait for it to soften, add fine sugar, and beat with an eggbeater until the color becomes lighter and the volume becomes fluffy. Add the egg yolk and continue to pass the time. The butter after delivery is shown in the picture. Sift the low-gluten flour into the butter. Stir well with a rubber spatula, so that flour and butter are completely mixed into a wet dough. Knead the dough flat, put it between two pieces of oiled paper or fresh-keeping bags, roll out the dough with a rolling pin with a thickness of about 0.6-0.7cm, tear off the oiled paper on the surface after rolling, cut off the irregular part of the dough with a knife to make it rectangular, and then cut it into small long squares. Put the cut biscuits on the baking tray. There is enough space between each biscuit. More cut dough can be rolled round and then rolled open for use. Put the baking tray into the oven preheated to 180℃ and bake for about 14 minutes.
Edible efficacy of shortbread.
Shortbread is a very delicious food. It is very good to eat as a snack, which can help us supplement nutrition and is very helpful to our health. Among them, protein and calories are very rich, especially carbohydrates, which can help us to promote our health, and can also be nourished in this way, especially to help us strengthen our physique. So eat it often at ordinary times.
Dry shortbread is very helpful to our health. It is a very healthy food, which can be eaten as my snack at ordinary times. It is naturally helpful to our health and can play a very good role in strengthening our body. And rich in nutrition, can enhance our physique, everyone should eat more.