Blackcurrant biscuit(hei jia lun bing gan )

Blackcurrant biscuit

Introduction:

"These blackcurrants were bought from a trip to the Northeast last year, and they slept in the refrigerator for a long time. During the May Day holiday, I wanted to make some simple biscuits to relieve my hunger, so I thought of it. Eating too much butter is bad for my health, so I found a formula on the Internet to improve it and made this biscuit. No matter how ugly or good I made it, it suits my taste. "

Production steps:

Step 1: prepare materials

Step 2: wash the blackcurrant dust, dry the water and cut into powder.

Step 3: take a small bowl, add corn oil and sugar powder, stir well.

Step 4: add milk powder and stir well.

Step 5: pour in the egg and stir well.

Step 6: add blackcurrant and stir well.

Step 7: sift in flour and mix well.

Step 8: then roll them into small balls, flatten them into cakes with palm, put them into the baking pan covered with oil paper, preheat the oven for 170g, and bake them for 12 minutes.

Materials required:

Low powder: 115g

Blackcurrant: 35g

Milk powder: 25g

Corn oil: 60g

Egg liquid: 15g

Powdered sugar: 45g

Note: 1, like to eat butter flavor, you can change the corn oil into butter, dough finishing long strip, frozen 1 hour later slice baking. 2. The baking time and temperature depend on the performance of the oven. 3. Blackcurrants can be exchanged for a variety of dried fruits.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hei Jia Lun Bing Gan