Butter 50g Powdered sugar 40g
Whole egg liquid 30g Low gluten flour 120g
Cheese powder 20g Dark Chocolate Appropriate amount
How to make mushroom biscuits Mushroom Biscuits Recipe Illustration 1

Step 1

Have all materials ready. Mushroom Biscuits Recipe Illustration 2

Step 2

After the butter has softened at room temperature, add the icing sugar. Use an electric mixer to mix evenly and then beat until the color becomes lighter. Mushroom Biscuits Recipe Illustration 3

Step 3

Add the beaten eggs one at a time and mix until completely combined.Mushroom Biscuits Recipe Illustration 4

Step 4

The mixed paste has very clear texture and is in a loose state. Mushroom Biscuits Recipe Illustration 5

Step 5

Sift together the low-gluten flour and cheese powder and add to the butter. Use a spatula to stir until there is no dry powder. Mushroom Biscuits Recipe Illustration 6

Step 6

mixed doughCover with plastic wrap and refrigerate for 1 hour. Mushroom Biscuits Recipe Illustration 7

Step 7

Divide the refrigerated dough into small pieces of about 6g each, and divide each dough into two halves of about 4g and 2g. Mushroom Biscuits Recipe Illustration 8

Step 8

Roll 4 grams of dough into a round ball and use the thick end of a chopstick to press it into a mushroom head. Roll 2 grams of dough into a mushroom handle that is larger at one end and smaller at the other. Mushroom Biscuits Recipe Illustration 9

Step 9

In the oven, set the upper heat to 180 degrees and the lower heat to 160 degrees. After the preheating is completed, place the middle layer in the middle layer and bake for about 18-20 minutes. Mushroom Biscuits Recipe Illustration 10

Step 10

Bake the biscuits until they are slightly browned around the edges, then set aside to cool. Mushroom Biscuits Recipe Illustration 11

Step 11

Cut both ends of the mushroom stem slightly flat, and combine the mushroom head and mushroom stem.Mushroom Biscuits Recipe Illustration 12

Step 12

Melt the dark chocolate in hot water, dip the mushroom heads in the chocolate sauce, and stand them up to dry. Mushroom Biscuits Recipe Illustration 13

Step 13

Give the look you love! Mushroom biscuits recipe

1. The cheese powder will have larger particles and can be sieved with a coarser mesh. 2. The weight of the dough for the mushroom head and mushroom handle does not need to be divided too finely. You can make mushrooms with more or less. Just pay attention when baking. 3. The divided small dough should be covered with plastic wrap to prevent it from drying out. 4. In order to better maintain the shape of the mushroom heads, bake the mushroom heads and mushroom stems separately before combining them. When assembling, cut the two ends of the mushroom handle slightly flat and snap them into position so that they can be well connected to the mushroom head. 5. The baking temperature and time are for reference only, please press the ovenTemperature performance and cookie size are adjusted appropriately.