Soda free cream biscuit(wu su da nai yan bing gan )

Soda free cream biscuit

Introduction:

"I made some noodles a few days ago. I found that the biscuits without baking powder and butter were delicious. If I fold the quilt several times with a rolling pin, it will be crispy and layered. Today, I'll try adding some milk and salt to make the biscuits crispy."

Production steps:

Step 1: take a clean container, add milk, salt, sugar and oil, mix well

Step 2: sift in low flour and sprinkle with black sesame seeds

Step 3: mix well with chopsticks

Step 4: mix with hands to form three smooth dough (hand smooth, face smooth, basin smooth)

Step 5: cover with plastic wrap and wake up for 15 minutes

Step 6: roll the dough thin with a rolling pin

Step 7: fold the two sides into three layers

Step 8: roll it into thin slices again and fold it up again. Repeat three times

Step 9: finally roll it into thin slices

Step 10: use the impression to print the pattern. The edges and corners can be kneaded into a ball and rolled thin. Then use the impression to print

Step 11: preheat the oven, heat up and down, middle layer, bake at 120 ℃ for 10 minutes

Step 12: This is the comparison between the baked and the uncooked. The baked one obviously swells a lot

Step 13: a cookie, little man, hand in hand

Materials required:

Low gluten flour: 2 lots

Vegetable oil: 30g

Milk: 30 ml

White granulated sugar: right amount

Salt: right amount

Black Sesame: right amount

Note: 1, or that sentence, biscuit baking time to see personal oven temper. 2. There is no butter, but the biscuit is still crisp. It will layer. This kind of biscuit tastes healthy. 3. I made more than 20 pieces in this amount, and two days is enough

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Wu Su Da Nai Yan Bing Gan