Caramel Pingguo biscuit
Mr. Meng's Caramel Pingguo biscuits have been coveted for a long time. At that time, Pingguo was far from being on the market. However, when Pingguo began to appear on the market, her thoughts had already been taken far away by the busy Mid Autumn Festival. It was not until I turned over the book again to find the whereabouts of the cornflakes that I saw it again inadvertently. Suddenly I remembered the temptation it had once had, and the two Pingguo on the table that turned a blind eye, as if no one would want to touch it. Then, find a time to extend the temptation to reality.Caramel apples need to be juiced and drained before they can be poured into the batter. In order to avoid too much water, the batter is too thin and soft.The baking time shall be adjusted according to the size of biscuits and the actual situation of the oven.
Step 1 . Caramel Apple material
Step 2 . Peel the apple and cut it into small pieces about 0.3cm
Step 3 . Put it in the oven and bake it for 10 minutes at 180 ° C. set aside
Step 4 . Water was added to the fine granulated sugar,
Step 5 . Heat over low heat and cook until brown
Step 6 . Turn off the fire, slowly add the milk and stir well
Step 7 . Add diced apples and continue to cook
Step 8 . After boiling, cook for another 1 minute
Step 9 . Drain water
Step 10 . Cake dry material
Step 11 . Soften the butter and add sugar
Step 12 . Beat with an egg beater
Step 13 . Mix baking powder and low gluten powder and sift into butter paste
Step 14 . Mix slightly and add caramel apple
Step 15 . Mix into a uniform dough
Step 16 . Scoop 7g / piece with a spoon and put it into the baking tray
Step 17 . Put into the oven, middle layer, heat 180 ° C, heat 160 ° C, bake for 15-20 minutes, and simmer for 10 minutes after quenching
Step 18 . Golden surface, out of furnace
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