Afternoon tea easy to do: coarse grain digested cake
Introduction:
"Compared with Junzhi's recipe, I choose to use whole wheat flour and rye flour to make this biscuit. Although the taste is slightly less crisp than most low flour recipes, I pick up one and chew it slowly. It's still crisp and crisp. The strong smell of wheat and milk overflows. I enjoy drinking milk tea. This recipe can make 0.6 mm small round cakes, about 41, baked in a 25 liter oven for 2 plates. Or you can use the original formula: 65g common flour (medium and low gluten), 75g whole wheat flour, 65g butter, 25g whole egg liquid, 30g brown sugar, 10g maltose, 1 / 2 spoon baking powder (2.5ml)
Production steps:
Materials required:
Whole wheat flour: 200g
Rye flour: 80g
Butter: 130g
Whole egg liquid: 50g
Brown sugar: 60g
Maltose: 20g
Baking powder: 1 teaspoon (5 ml)
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Xia Wu Cha Qing Song Zuo Cu Liang Xiao Hua Bing
Afternoon tea easy to do: coarse grain digested cake
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