This German-style crispy biscuit differs from the cookies I used to make and Chinese-style pastries because it doesn’t require adding eggs. Its texture resembles that of small buns, melting in your mouth, incredibly airy, and boasting a rich milky flavor.
Cow pattern German shortbread
Ingredients
- 45 g butter
- 13.5 g sugar
- 45 g Tapioca flour
- 30 g Low-gluten flour
- 8 g milk powder
- 4 g Black charcoal cocoa powder
Instructions
- Stir the butter (soften the butter at room temperature/heat it in a microwave until slightly softened) until it becomes a soft cream. 2. Add sugar and stir until it turns white and light. Soft 3. Use a sieve to add low-gluten flour, tapioca flour and milk powder, mix well with a spatula, and then knead it into a dough with your hands
- Divide the dough into 2 equal parts (the weight of each part must be the same), first add black charcoal cocoa powder to 1 part gradually, and knead it evenly with your hands until there is no powder. grains, plus 1 original flavor
- Divide the black charcoal chocolate flavor and the original dough into one portion (5 g; each set of 2 portions, a total of 10 g), then add the black charcoal chocolate flavor Divide the original dough into small pieces of different sizes (divided into 4 pieces each), stack them and stick them together according to personal preference (to make a cow pattern), round them, and flatten them slightly (not too flat, otherwise they will be too thin when baked) ) and put it in the refrigerator for about 45 minutes
- Preheat for 5 minutes (150°), place in the middle layer, bake for about 15-20 minutes (time depends on thickness), take out and let cool (about 5 minutes; (To avoid cracks on the surface of the shortbread) 2. Bake for another 10 minutes (no need to bake until too brown), let cool, and then
Tried this recipe?Let us know how it was!