Alabang molars(a la bang mo ya bang )

Alabang molars

Introduction:

"Grissini (ALA stick) Italian style hard noodle stick. This golden crispy hard noodle stick originated from Turin in Italy, and now it can be seen everywhere. This biscuit is delicious, low in calories, and can also be used as a baby's molar stick ～"

Production steps:

Step 1: beat eggs, melted butter and powdered sugar in a bowl.

Step 2: sift in the low powder quickly.

Step 3: first knead the flour into a dry powder, then knead it into a dough, and knead for 20 minutes.

Step 4: put the dough in the fresh-keeping bag and roll it into 0.5cm thick dough.

Step 5: cut the dough into strips 0.5cm wide and place them in the baking tray. Make sure the biscuit bar is straight, so it's straight when baked.

Step 6: bake at 180 degrees for 15 minutes. I baked it in two plates.

Step 7: put it in a box after cooling and keep it sealed.

Materials required:

Low powder: 260g

Eggs: 2

Powdered sugar: 50g

Butter: 15g

Note: if the baking plate is large, you can bake it all at one time and lengthen the baking time, and the biscuit surface will be slightly yellow. If the room temperature is very low, you can beat eggs and butter in a hot bath.

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : A La Bang Mo Ya Bang