Milk flavored flower biscuit
In the days of staying at home, I am busy in the morning and drink milk tea leisurely in the afternoon, but I always feel that something is missing. By the way, afternoon tea is not only tea, but also snacks, so this milk biscuit came into being.As the body becomes more and more round, the biscuits sold outside are also afraid to eat. I didn't know that I didn't bake before. I was really shocked when I came into contact with the biscuit formula. The oil content of traditional biscuits accounts for half of the flour, and more cookies. The larger the oil content, the more crisp the biscuits are. So this milk biscuit reduces the sugar and oil content, and uses baking soda and aluminum free baking powder as leavening agent to find a balance between health and taste.1. The milk flavor is mainly considered when putting butter. It can also be replaced with vegetable oil, and milk powder can be added to increase the milk flavor.2 aluminum free baking powder contains no aluminum and can be safely eaten.3 this dough is wet and soft. It doesn't matter if it isn't refrigerated. The leftover material behind me doesn't relax. I roll it directly.4 the oven temperature and time are for reference only and should be adjusted according to your own oven.
Step 1 . When the eggs were broken, only 25 grams of egg liquid were used up.
Step 2 . Milk is heated with sugar to dissolve the sugar.
Step 3 . Add butter and vegetable oil while hot, melt the butter and stir well. When the liquid is cold, add 25 grams of egg liquid, and stir vigorously in one direction for about 3-5 minutes.
Step 4 . Stir until the water and oil are emulsified, that is, no oil flowers can be seen. The status is shown in the figure.
Step 5 . Mix low gluten flour, starch, baking powder and baking soda together.
Step 6 . Sift into the milk mixture. Sifting can make the flour more bulky. If there is caking, it can also be broken up. Coarse holes should be selected for the screen, otherwise baking soda and baking powder may not go down.
Step 7 . First, press and mix with a scraper. I'll get started directly. Knead it into a ball by pressing. There is no dry powder to form a ball. Don't knead and press too much to avoid gluten in the flour. This noodle is relatively wet and soft, and it is easy to form a ball.
Step 8 . Press the dough into a square, wrap it with fresh-keeping film, refrigerate and relax for 30 minutes, so that it is convenient to roll out at the back.
Step 9 . Place an oilcloth or oil paper under it, cover it with fresh-keeping film, and roll it into 3mm thick dough pieces.
Step 10 . Carve the shape of biscuits with a floret mold.
Step 11 . Lift up the leftover with the help of bamboo sticks, and then pierce a small hole in the flower center and the root of the petals. The leftover materials can be kneaded together and then rolled into dough and carved. Repeat this process until all the dough is used up.
Step 12 . Preheat the oven at 170 ℃, put it in the middle and lower layers, bake it for about 12 minutes until the edges of the cookies are colored, and then it can be out of the oven.
Step 13 . Beautiful cookies! I also like the taste. It's crisp. With a cup of milk tea, perfect afternoon tea!
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