Flaxseed crisp
Introduction:
"Although it's flaxseed, it's the residue of flaxseed oil. I used Mr. Meng's nut cake to get rid of the oil residue. However, flaxseed without most of the oil can not provide the oil to form a crispy taste. The final result is a slightly hard and crispy biscuit, which needs a little bit of effort when it is eaten. But it feels good. "
Production steps:
Step 1: Materials
Step 2: pour half of the sugar powder into the flaxseed oil residue and mix
Step 3: soften the butter and add sugar
Step 4: mix well with a rubber scraper
Step 5: stir with the egg beater
Step 6: add the egg liquid in batches and stir
Step 7: make a uniform cream paste
Step 8: mix baking powder and low gluten powder and sift into the cream paste
Step 9: add the mixed sugar powder flaxseed oil residue
Step 10: mix well
Step 11: take 10 g / piece, rub it round, put it into the baking pan and press it flat
Step 12: do it one by one
Step 13: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for 20-30 minutes, then simmer for about 10 minutes
Step 14: the surface is golden, and it's out of the oven
Step 15: the surface is golden, and it's out of the oven
Materials required:
Flaxseed oil residue: 100g
Powdered sugar: 60g
Butter: 50g
Whole egg: 50g
Low gluten powder: 60g
Baking powder: 1 / 4 teaspoon
Note: flaxseed oil residue can be changed into powder or powder of various nuts; baking time can be adjusted according to biscuit size and actual situation of oven.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Ya Ma Zi Cui Bing
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