Light cream can only be left for a few days after opening and must be used up as soon as possible. This formula can quickly consume light cream, and it is simple and fast, crispy and delicious, moderately sweet and full of milk.
By Little Sister Shi
<h2>Royalties</h2>
Unsalted butter 50g
Light cream 55g
Powdered sugar 25g
Low gluten flour 130g
<h2>Practice steps</h2>
1: Prepare the ingredients and soften the butter in advance.
2: If you can't wait for the butter to soften at room temperature, put it in the microwave oven to thaw for 1 minute, as shown in the figure.
3. Stir smoothly with a manual whisk
4: Add powdered sugar to the light cream and stir gently until the sugar melts without beating.
5: Combine the butter and light cream
6: Stir well with a manual whisk to thicken the batter.
7: Sift in low gluten flour
8. Mix roughly evenly
9. Wear disposable gloves and form a dough. Do not knead the dough excessively, just dough without dry powder.
10: Put the dough into a mold and freeze for 40 minutes.
11. Slice the frozen raw blank
12: Arrange neatly into the baking pan
13: Preheat oven at 200 degrees for 10 minutes
14: Place the baking tray in the middle of the oven and bake at 170 degrees for 20 minutes.
15. When the surface is slightly yellow, take it out and let it cool.
16, finished product drawing ~
<h2>Tips</h2>
1. Powdered sugar can be replaced with caster sugar. 2. If the raw blank is frozen for too long, the slices are easy to break. Can be softened at room temperature for 10 minutes before cutting.
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