Coffee milk tea ginger biscuit(ka fei nai cha jiang zhi bing gan )

Coffee milk tea ginger biscuit

Introduction:

"The so-called" delicious ", should be from the taste to the materials used in line with their own taste and psychology. In addition to making snacks and biscuits, if you add a little more spicy ingredients, it may be good for stuffing meat. "

Production steps:

Step 1: add all materials except low gluten powder into a container.

Step 2: stir well with a blender, and mix all the powder into the egg.

Step 3: sift in low gluten flour and knead into dough.

Step 4: roll the dough into thin slices, and place it for 3 minutes to extend the dough, so as to avoid shrinking the dough and keeping the shape of biscuit bad after embossing.

Step 5: roll the dough into thin slices and place it for 3 minutes to extend the dough, so as to avoid shrinking the dough and keeping the shape of biscuit bad after embossing. Use the mold to press out the biscuit shape.

Step 6: put the biscuits into the baking tray and pierce the hole with a fork.

Step 7: preheat oven 160 degrees, heat up and down, middle layer, 10 minutes.

Materials required:

Low gluten powder: 135g

Egg: 1

Coffee powder: 1 / 2tsp

Milk tea powder: 2btsp

Ginger powder: 1 / 21 / 4tsp

Sugar: 2btsp, 20g

Vegetable oil: 1btsp, 15ml

Baking powder: 1 / 4tsp

52 ℃ Erguotou: 2tsp, 10ml

Cumin powder: 1 / 2tsp

Soy sauce: 1tsp, 5ml

Note: 1, baking time and the thickness of biscuits, baking plate hot and cold. (the second plate is hot, you can spray water to cool it. If the hole is not pierced, the center of the biscuit will expand into a small arc.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Ka Fei Nai Cha Jiang Zhi Bing Gan