how to make Long saffron Biscuits
ingredients :
Butter or margarine or a mixture of both: 100 grams
Flavorless and odorless oil: 25 g
Screened sugar powder: 60 g
Tart saffron solution: one teaspoon teaspoon
Soft soft powder: A quarter teaspoon
Confectionery Milk: 10 grams
Corn starch (white): 25 g
Egg yolk: 1 pc
Flour confectionary: about 150 grams
Pistachio powder: slightly decorated
How to prepare:
Cut butter or margarine and place it at ambient temperature to make it soft. Do not melt the butter and do not let it off near the heat source. Allow it to spoil yourself so much. Make the candy packed with a bowl and refusing it. It is better to sweeten the butter so that it will not be difficult to get out of the hopper later.
Stir soft butter with sugar powder for 3 to 5 minutes with a manual stirrer or 7 or 10 minutes with a bowl stirrer. Turn off the stirrer 2 or 3 times and bring the bowl around the bowl with a list and bring it to the center.
Then add liquid oil. Add a little loose material. Stir the ingredients to rinse the cream again. In general, in pastry-shaped sweets, the duration of mixing butter and sugar powder with molding sweets is longer.
Add egg yolk + holly + saffron (which should not be thick and dough) and stir until it becomes homogeneous.
Add the milk and stir. Add flour, starch, corn, and syrup to the sticks and do not add too much to the list.
If you do not like the taste of saffron and cardamom, instead of pushing and saffron, use instant coffee and cinnamon or vanilla liquor.
Cast the material immediately after being rinsed in a thick bowl with an astar-ribbon spatula of 2.5 cm in width, or a fine dough with the same shape and size, and spread the dough in strips of 5 cm in length. Make a frying pan in a frying pan and pour it on pistachio powder or sugar. You can pour the dough strip into a tray in a piece and lift it and make it with the desired length of time with the flint impregnated knuckle.
Prepare the tray for 10 to 12 minutes in a preheated oven at 180 ° C and cook in a 20 ° lower cabinet in the middle so the biscuits around them and golden ends.
Wait a few moments after removing the oven and then with a scoop, remove the biscuits from the tray and let it cool completely.
With this amount of material, 40 biscuits are prepared. Which lasts for a week in a container at ambient temperature and up to two weeks in the refrigerator.
tip :
In sweets that are formed with a funnel and a cupboard, the common problem is that the material does not come out of the hopper, which sometimes gets hardened. If the measure is accurate, the butter is sufficiently softened and sufficiently cooled down, the flour is very soft and lightweight, and specially for the confectionary. Immediately after preparation, the probability of occurrence of this problem is minimized and it is better to first load 1 Add up to 2 pastry spoons with caution and note that if the flour of Korean sweets is low, sweets are swept over and spread.
If these doughs are stiff enough, then there’s no other way than just adding a little bit of us to dough or re-dough with less butter and mixing two doughs together to make the final dough, or not to completely refuse to form the dish so that Put the dough in the refrigerator until it cools, then open the membrane with a thickness of 3 mm between the two nylon bags. In any case, avoid adding water to the dough
source: roozmenu.com
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