Crispy to the end of the cheese cookie strips

Cooking Instructions

1. Weigh the required materials in advance for later use (baking powder forgot to shoot )

   

2. The butter is removed from the refrigerator in advance and softened at room temperature to a small pit with a light touch of your finger; Add powdered sugar and stir well with a spatula; Use a hand-held electric whisk to beat until the butter turns white and swells
   
   slightlyNote: The butter should not be liquefied, it is still solid, this is very important

   

3. Add the whole egg liquid three times, each time you add the egg liquid, you must fully beat it evenly, and then add it next time, otherwise, it is easy to separate water and oil, and finally whip it until it is even and smooth (as shown in the picture on the right)
   
   If there is water and oil separation, it doesn't matter, remedy:
   
   use a slightly larger basin to hold some boiling water, heat the butter basin separated from water and oil, and stir quickly while heating until it becomes smooth, Remove the boiling water basin, let it cool slightly, and then use the hand-held electric whisk to continue to beat evenly
   
   (the whole egg is added in the picture on the left to show you what the ingredients are.) If you have excellent skills and good temperature control, you can also add whole egg liquid at one time and whip until even)

   

4. Add baking powder to the flour, sieve it and add it to the butter egg liquid basin, stir it with a spatula until there is no dry powder, and then continue to stir evenly, or bring baking gloves, quickly grasp and pinch it evenly
   
   , baking powder is to increase the fluffy taste of the biscuits, if you are taboo to add, you can also use
   
   low flour as much as possible, and the taste of all-purpose flour will not be so crispy
   
   Pinch quickly with your hands, if the butter melts for too long, the finished product will not be crispy

   

5. Add chopped mozzarella cheese to the dough, quickly pinch a few times, and knead the grated cheese into the dough to be almost even

   

6. Knead it into this state

   

7. Prepare a piece of baking paper or plastic wrap, place the cheese dough on top, wrap it in oiled paper, and fold it into a square around (as shown on the left) so that the dough does not spill out when you roll it out.
   
   Roll out the dough into a square thick sheet with a thickness of about 1 cm, roll out as much as possible to the same thickness (as shown on the right), and put it in the refrigerator for 20 minutes

   

8. After 20 minutes, when the dough sheet is hard (but not so hard that it can't be cut), take it out, peel off the oiled paper, cut it into strips 1 cm wide with a sharp knife, and then cut it into two pieces from the middle (as shown in the picture)

   

9. Cover the baking tray with oiled paper, evenly place the biscuit strips
   
   , preheat the oven fully in advance, open oven mode, 160°C on top and bottom, preheat for 15 minutes. Preheated, the baking tray is put into the oven
   
   for baking temperature time is for reference only, the treasures adjust
   
   the open-hearth mode according to their own oven performance: 160 °C on the heat, 150 °C on the bottom, bake for 25-30 minutes
   
   , the stove mode: the temperature is 160 °C, bake for 12-15 minutes
   
   Until the biscuit strips turn golden brown, press them with your fingers and feel hard, that is, they are baked

   

10. During the baking process, there will be a phenomenon of butter overflowing and bubbling as shown in the picture, which is normal, and there will be fewer and fewer bubbles when it is almost baked, so don't worry

    

11. After the baked biscuit strips are cooled, put them in a box, cool and dry place, and store them at room temperature for about 10 days

    

12. Golden and crispy, full of cheese fragrance, really delicious, and I really recommend this small snack to the treasures; One for the hungry, one for the hungry, and one for the idle