Whole wheat digested biscuits(di re liang chan zui bi bei quan mai xiao hua bing gan )

Whole wheat digested biscuits

Introduction:

"Digested biscuit is a kind of biscuit originated in England. The reason for the name of digestive cake is that people in the past mistakenly thought that the sodium bicarbonate of digestive cake could neutralize stomach acid. To this day, many people still misunderstand that digestive cakes can help digestion. In fact, digestive cake can not help digestion, on the contrary, digestive cake is actually very "full". The raw materials of digestive cake are whole wheat flour, oats, sesame and so on. They are all coarse grains with low calorie, but they are very rich in nutrition and rich in dietary fiber (dietary fiber, known as the balance power of human nutritional structure). High fat, high-fat ingredients are not converted into food. Dietary fiber mainly exists in wheat bran, oats, Cereals, fruits and vegetables, especially whole wheat food. Not only delicious, more importantly, eating is not easy to gain weight Oh! It's said that Cai Yilin used the "digestive cake weight loss method" to treat the digestive cake as the main food, ensuring nutrition and not eating too much fat. However, I can't bear to give up so many delicious food. It's a good choice to treat it as a snack and eat it when I'm hungry, without worries. "

Production steps:

Step 1: sift the medium gluten flour, whole wheat flour and salt.

Step 2: add butter and vegetable oil and rub them into chaff by hand.

Step 3: add the powdered sugar, mix and stir well; add the whole egg liquid in several times.

Step 4: knead into a ball.

Step 5: roll the dough into 3 mm thick pieces and press out the shape with biscuit mould. (the leftover materials can be re integrated into a ball and rolled into pieces.)

Step 6: move the biscuit to the baking tray and let it stand for 20 minutes.

Step 7: preheat the oven, heat up and down 180 ℃, bake for about 12 minutes, then color.

Materials required:

Whole wheat flour: 50g

Medium gluten flour: 100g

Salt: 1g

Salt free butter: 30g

Vegetable oil: 25g

Egg liquid: 27g

Powdered sugar: 50g

Note: 1. Use whole wheat flour with bran to make this biscuit, which will have the unique coarse taste of digested biscuit. If you want to make biscuits more nutritious and healthy and don't mind the rough taste, you can replace all the medium gluten flour with whole wheat flour. 2. According to their own preferences, with various shapes of biscuit mold, cut out a rich and colorful biscuit shape. 3. To make biscuit dough, do not knead the dough, but knead the dough into a dough. Kneading the dough will easily produce gluten.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Di Re Liang Chan Zui Bi Bei Quan Mai Xiao Hua Bing Gan