Jam biscuit
I planned to make Greek keqiu, but there was not enough butter and no milk powder, so I made some changes according to your prescription and baked this jam biscuit.Original formula: 70g low gluten flour, 60g butter, 35g whole milk powder, 15g fine granulated sugar, 22G egg (whole egg liquid), 1/8 teaspoon salt (0.625ml), appropriate amount of jam (taste optional)1. The roasted product is moderately sweet. It is recommended to use the original amount of flour.2. The baking temperature and time are for reference only.
Step 1 . Butter, only a small piece left, estimated at about 15 grams, softened at room temperature.
Step 2 . Add sugar and butter together. It may be that the outside temperature is too high, and it will melt soon. It can't be feathered like winter.
Step 3 . Just add vegetable oil and stir well.
Step 4 . Add the whole egg liquid of half an egg and stir again.
Step 5 . Sift in low powder.
Step 6 . Turn into moist dough.
Step 7 . Roll into small flour balls of uniform size and put them on tin paper with thin oil.
Step 8 . Dip in water with a spherical mold, press out a concave shape on the dough ball, and dip in water once for each pressing.
Step 9 . Put an appropriate amount of jam in the groove, and the type of jam depends on your preference.
Step 10 . The oven is 180 degrees, and the middle layer is roasted for 20 minutes. Turn off the fire.
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