How to make shortbread

Do your children like the food you cook? I believe many people would not dare to nod. If children don’t like the food prepared at home, it is easy for them to develop picky eating and anorexia, which will greatly affect their physical and mental development. So, for the health of your children, you should learn from me how to make small thick shortbread.

1. Soften the butter at room temperature and beat it into a soft state. Add salt, vanilla extract and powdered sugar and beat until smooth. (ps, Xiaoshan Jin introduced: rub the base and mix while avoiding air inclusion)

2.12 Add the egg yolk liquid to the butter in two batches and beat evenly to make the egg liquid and butter fully mixed

3.21 Add rum and stir well

4. Sift in low flour and almond powder and mix well

5. Mix the batter

6.1 Roll out the dough into a thickness of 1cm-1.5cm, cut out round cakes with a 5cm diameter cutter, and place in the refrigerator to set. (ps, I feel 1cm is more appropriate, because the round cake will rise slightly when baked. In addition, you can use cutting molds of other diameters, but 5cm is a more appropriate size)

7.2 Put the batter into a plastic bag and refrigerate for 1 hour to 1 night. The refrigerated batter will become hard. Use a rolling pin to soften it first, and then press it to the right hardness. Otherwise, the dough will be too hard and break easily.

8. Mix the materials for the top coating evenly, filter and set aside. (ps, the method of making syrup: I use 10g sugar and 10g water, put it in the microwave at 80% power for 1 minute, take it out and stir it, beat it for another minute, take it out and cool it down before using. It is quite hot just after beating, and there are a few bubbles, be careful not to get burned~~~ In addition, there are many versions of the top coating of this small round cake. The one introduced in the fruit school is egg yolk liquid, but in order to taste the flavor of Uncle Xiaoshan, I still configured it according to his recipe, but I didn’t add concentrated coffee liquid. In fact, this is quite a waste of materials. If the materials are limited, it is recommended to apply egg yolk liquid)

9. Use a wool brush to apply the paint on the surface of the round cake, and then apply it again after it is slightly dry.

10. Use a knife to gently cut cross marks on the surface of the round cake

11. Use oil paper to make the edges and fix the joints with a stapler. (The original recipe calls for using a round metal cutter to cover the outside of the round cake for baking, so that the round cake will not collapse and deform due to the melting of butter. However, there is no metal round cutter at home, so I referred to Sister Whitney's method and used wax paper to make a round mold to cover it. I used 2 layers of wax paper, the inner layer wrapped the round cake, and the outer layer was fixed with a stapler and then covered with the inner layer of wax paper, so that the two layers are thicker. If you have a muffin mold with a similar diameter at home and it is vertical, you can also use it)

12. Bake at 160 degrees for 45 minutes until golden brown

Food is the most important thing in our lives, so eating healthily is more important. Today I’m introducing to you a small thick crispy biscuit. The method is easy to learn and the steps are simple. Go to your kitchen and show your skills.