Adopt the method of ursine biscuit, how to do delicious
What I should share today is this -- the nut holding bear in the arms that exceeds bud
Biscuit


Condition of a foolish but the bear of Ju is holding nut in the arms, of bud let a person hate to part with eat. Bite the first, the aroma of crisp comes over, serious mastication, the faint scent of nut diffuses in oral cavity, opened taste bud, the aftertaste with the sweet grandma after eating still can stay very long.

The key is, its way is very simple however, to Little Bear people drew all sorts of expression, it is bud exploded really oh ~

With makings 

Low muscle flour
180 grams
Egg
1
Butter
80 grams
Candy
50 grams
Walnutmeat
A certain number of

Adopt the method of ursine biscuit 

  1. Butter cuts small, room temperature bate. Low muscle flour, sift out reserves.

    the butter of bate, hit to with eggbeater suitable slippery.

    Join candy white, hit to color to become shallow bulk greatens show penniform.

    Egg fluid cent is joined 3 times, every add agitate even. Sweetgrass essence a few, mix is even.

    Join the low muscle flour with good sift out, break up with drawknife mix come equably pink of have nothing to do with.

    The practice measure of the biscuit that hold bear in the arms 1
  2. Rectify dough, last on the bag film. Put freezer cold storage, 40 minutes.

    Take out dough, oilpaper is filled up below dough, above last on the lid film, become the area with large 4mm with rolling pole roll piece, with modelling of Little Bear of biscuit mould extrude.

    the Little Bear biscuit that has pressed, place bake dish in, walnutmeat is put among arm, two arm the turn comes over to press walnutmeat.

    It is good to put warm-up

    Oven
    Middle-level, 170 degrees 15 minutes.

    The practice measure of the biscuit that hold bear in the arms 2
  3. Had been done

    The practice measure of the biscuit that hold bear in the arms 3
  4. Super- delicious

    The practice measure of the biscuit that hold bear in the arms 4
2020-05-16
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