Protein pancakes
Introduction:
"Because dad likes egg yolk biscuits very much, seeing the word protein in the name of this biscuit, he decided to make it for Dad without hesitation. However, a closer look at the recipe and operation reveals that this biscuit is totally different from what I imagined. I don't want to change my plan. I think dad still likes crispy biscuits. Some of the sugar is reduced, and no one seems to comment on the final sweetness. "
Production steps:
Step 1: prepare materials
Step 2: pour the softened butter and powdered sugar into a large bowl
Step 3: mix well
Step 4: add the protein in three times and stir into a flowing paste
Step 5: sift in flour
Step 6: mix well
Step 7: load the round mouth decoration bag
Step 8: squeeze into strips on the baking tray
Step 9: preheat the oven to 160 degrees, top and lower the heat, bake for about 10-15 minutes
Step 10: the surface is golden
Materials required:
Protein: 1
Medium gluten powder: 50g
Butter: 50g
Powdered sugar: 35g
Note: my flower mouth is obviously much smaller than Jun Zhi's, so I have to squeeze two of them together to avoid being too thin. In fact, I don't need the flower mouth, but I used to put the flower mouth into the bag. Protein is a little smaller than Jun's, maybe the batter is a little dry, but it doesn't affect the crispness.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dan Bai Bao Cui Bing
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