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Oreoscan
Step 1 . Weigh 500g low gluten flour, 70g white sugar, 3.5g salt and 20g baking powder, and mix well.
Step 2 . The butter is taken out of refrigeration in advance and softened at room temperature. Weigh 150g butter.
Step 3 . Pour the butter into the powder and knead it into a floc.
Step 4 . Scatter two foreign eggs.
Step 5 . Leave a little egg liquid to brush the surface. Pour the rest into the powder and mix well.
Step 6 . Weigh 110g normal temperature milk, pour it into the powder several times, and mix well.
Step 7 . After kneading into dough, weigh 50g Oreo chips.
Step 8 . After kneading, cut it into several pieces, stack them together, and press flat.
Step 9 . Divide the dough into 24 pieces.
Step 10 . Press the middle of the dough flat with the palm of your hand.
Step 11 . Brush the remaining egg liquid.
Step 12 . At the same time, heat the oven to 180 degrees (10 minutes) in advance.
Step 13 . Place in a baking pan and bake at 180 degrees for 30 minutes.
Step 14 . Ding! It's out of the oven
Step 15 . Bright color 😋
Step 16 . Take it out and cool it naturally.
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