Olive oil protein crisp
Introduction:
"Solve the remaining proteins. I haven't found olive oil before. I used peanut oil to make a low gluten powder version. This time there's olive oil and whole wheat flour. It's a complete version. However, before that all low gluten powder version crisp and hard, not to see. This whole wheat flour version, although increased the crisp feeling, but at the same time has a little rough feeling. The taste is still crisp and hard, fate as before. It's hard to find a soulmate of crispy cakes. It's a pity! It's amazing
Production steps:
Step 1: Materials
Step 2: sift the low gluten powder, baking powder and sugar powder together
Step 3: add whole wheat flour and mix well
Step 4: add olive oil and protein
Step 5: mix well with a rubber scraper in an irregular direction
Step 6: make a soft and even batter
Step 7: put it into the flower mounting bag with sharp teeth and flower mouth
Step 8: extrude the pattern in the baking pan
Step 9: Sprinkle with peanuts and press lightly with your hand
Step 10: put in the oven, middle layer, heat 170 ℃, heat 150 ℃, bake for about 20 minutes, then simmer for 10 minutes
Step 11: release
Materials required:
Low gluten powder: 50g
Baking powder: 1 / 4 teaspoon
Powdered sugar: 25g
Whole wheat flour: 15g
Olive oil: 30g
Protein: 30g
Peanuts: 20g
Note: you can also directly cut a small hole in the flower mounting bag to squeeze the broken peanut without baking in advance. Sprinkle on the surface of the batter and press it gently with your hand to avoid falling off. Baking time and vitality are adjusted according to the situation of the oven
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Gan Lan You Dan Bai Cui Bing
Olive oil protein crisp
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