Digestive biscuit with unique taste and healthy nutrition(kou gan du te jian kang ying yang de xiao hua bing gan )

Digestive biscuit with unique taste and healthy nutrition

Introduction:

"Some time ago, I have been making cartoon biscuits. My husband always grabs food with his daughter, and her daughter often says that it's not enough to eat. So, I found a biscuit suitable for him --- whole wheat digested biscuit. Unique taste, nutrition and health. Although the recipe is to learn from Junzhi, I used the whole wheat premixed powder. The coarse grains can better reflect the characteristics of coarse grains and taste more fragrant. "

Production steps:

Step 1: get the materials ready.

Step 2: soften the butter, add brown sugar and maltose, and beat until fluffy.

Step 3: pour in the whole egg liquid in two times, add one time, stir it thoroughly with the beater, and then add the next time. Beat until thick and fine.

Step 4: sift the flour and baking powder. The whole wheat flour has bran. Pour the screened bran back into the flour to mix.

Step 5: pour the flour into the whipped butter. Mix well with a rubber scraper.

Step 6: mix into a soft dough. Refrigerate for about 1 hour to make the dough soft and firm.

Step 7: refrigerate the dough, cover it with plastic film, and roll it into 0.3cm thick slices with rolling pin. I make the dough in two parts.

Step 8: cut out the shape with biscuit die.

Step 9: put the cut biscuit on the baking plate and fork some small holes on the biscuit. The remaining leftover materials can be kneaded into a ball and rolled out again, and then cut into a circle with the cutting die until they are used up.

Step 10: let the dough stand for 20 minutes. When standing, preheat the oven and bake at 180 ℃ for about 12 minutes. When the color gets darker, it can be out of the oven.

Step 11: coarse whole wheat with brown sugar color, a special and delicious digestive biscuit.

Materials required:

Ordinary flour: 65g

Whole wheat flour: 75g

Butter: 60g

Whole egg liquid: 25g

Brown sugar: 30g

Maltose: 10 g

Baking powder: 1 / 2 teaspoon

Note: 1. No maltose can be used syrup or omitted. 2. If you like healthier, you can use whole wheat flour.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Kou Gan Du Te Jian Kang Ying Yang De Xiao Hua Bing Gan