Milk cube biscuit (oven biscuit)(niu nai fang kuai xiao bing gan kao xiang zuo bing gan )

Milk cube biscuit (oven biscuit)

Introduction:

"It's the most suitable snack for children's molars, because this milk cube biscuit has less butter, and tastes a little hard and crisp, not too sweet, so it's very suitable for children."

Production steps:

Step 1: prepare the materials

Step 2: cut the butter into small pieces and melt in hot water

Step 3: pour the melted butter into another vessel and add the egg liquid (yolk + egg white) that has been broken

Step 4: add the milk and stir with the hand beater

Step 5: add milk powder in batches and stir evenly (it is recommended to add milk powder in batches and slowly while stirring)

Step 6: add the powdered sugar in several times and mix well (it is recommended to add the powdered sugar in several times and slowly while stirring)

Step 7: sift in the low gluten flour, stir it into flocs, pour it on the silica gel pad, and knead it into smooth dough

Step 8: roll it into a 0.3cm thick cake with a rolling pin

Step 9: use a knife to cut into square with four neat sides, and then cut into square pieces

Step 10: preheat the oven at 180 ℃ for 10 minutes. While preheating, arrange the square biscuits neatly on the baking plate (because my baking plate is not sticky, so there is no oil paper. If you have an ordinary baking plate, it is recommended that you put a layer of oil paper on the biscuit first)

Step 11: baking: 180 degrees, middle layer, up and down fire mode, 15 minutes (baking time and temperature for reference only)

Step 12: the lovely little cube milk biscuit is ready~

Materials required:

Low gluten flour: 145g

Egg: 15g

Milk: 40g

Butter: 35g

Powdered sugar: 40g

Milk powder: 15g

Precautions: 1. When mixing liquid and powder, it is recommended to put them in several times. On the one hand, the separation and uneven mixing of liquid and powder are avoided. On the other hand, it is more time-saving! 2. Finally, you can increase or decrease the amount of flour according to the water absorption of your flour and the hardness of the dough, so that the dough can be formed without touching your hands. 3. Oven: to5332; baking time and temperature are only for reference, adjust according to your oven. 4. Because the baking tray I use is not sticky, so there is no oil paper. If your ordinary baking tray is recommended, you should put one layer first Oil paper and biscuits

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Niu Nai Fang Kuai Xiao Bing Gan Kao Xiang Zuo Bing Gan