Delicious every day, Black candy cracker Beng is fragile

Had done so a variety of crisp sexes, will try the black candy cracker with this fragile Beng, besides delicious I cannot find other adjective a bit

Dough condition can slant a bit compared with other recipe soft, but answering to just can be baked so piece fragile hard mouthfeel, but fragile hard differ to be not moved at biting, whole still takes crisp mouth, must not add pink blindly, bad plastics when seasonable and refrigerant, good when operating, take again.

Additionally the special place of this recipe is mixed match what square expects to compound very bigger than having concern, do not want to be replaced easily, the proposal is bought neat redo, do not omit almond pink, this is the key of biscuit crisp

Biscuit ply 3mm, not too thick, the meeting is too hard, but also fasten too thin, the meeting is very no-go when plastic is mobile. Recipe finished product makes an appointment with 310g

With makings

Black candy	40 grams
Black candy syrup	40 grams
Shui Yi	20 grams
Water	40 grams
Sea salt	1 gram
Butter	50 grams
Almond pink	40 grams
Low muscle flour	170 grams

Black candy cracker [Beng is fragile] practice

First will black candy is mincing, convenient and deliquescent
Add salt, Shui Yi and black candy syrup, syrup is we are used do dirty
Tea with milk
the sort of
Continue to add water
Heat to dissolve entirely to black candy, air is cool reserve. When heating, should notice not to burn paste, also had not heated long, water portion evaporates to be able to create recipe scale too much incorrect
Join melting butter then
With eggbeater or drawknife agitate does not have depart equably
Sift out joins almond white, break up agglomerates. Almond pink can be not replaced, this is the key of crisp
Sift out joins low muscle flour
Break up with drawknife mix to pink of have nothing to do with, this moment can see dough has feeling sticking be bored with, and very soft, this is normal
Load last bag
The area that becomes ply 3mm with roll of roll face rod piece, put freezer next refrigerant, must refrigerant, this dough also is soft below cold storage condition
Take out refrigerant good dough, rip next go of the surface last bag, give proper size with tool set pressing, if dough molten is bad to was operated, OK and new refrigerant
The biscuit move that has pressed is filled up to the net, breathe freely net mat can make biscuit more level off
It is good to put warm-up
Oven
[temperature and time offer reference only] wind furnace: 150 degrees 30 minutes. Common oven: In lower level 170 degrees 25 minutes or so. [time is met the size ply according to biscuit somewhat difference] . Wind furnace just can bake a few at the same time, common oven can one layer upon layer bake, be sure to keep in mind!
Finished product is very fragile, but chew not hard oh ～

2020-02-09