All-round Shortbread Biscuits
1.
Weigh all materials ready
2.
Pour egg liquid, fine sugar, and salt into a bowl, and use a manual whisk to beat evenly
3.
Pour in vegetable oil, continue to beat evenly with a manual whisk, and mix well
4.
Use the microwave to heat the butter to melt into a liquid state, add it to the bowl, continue to beat it evenly with a manual whisk, and mix well until no oil is visible
5.
Mix all the flours and sift them into a bowl. The whole wheat flour cannot be easily sieved due to the large wheat bran, so pour it directly into the bowl at the end.
6.
Stir with a silicone spatula until the dry powder is invisible, and the oil powder is mixed thoroughly
7.
Grab it with your hands to form a smooth dough (If you feel that it is too dry and does not form a dough during the grasping process, you can gradually add a small amount of egg liquid and continue to knead until it can form a dough, but it is not advisable to add too much egg liquid. Wet and not forming) This part requires patience
8.
After kneading the dough, place it on a non-stick silicone pad or greased paper or a fresh-keeping bag. After squeezing the dough, cover the dough with a fresh-keeping bag (tear the fresh-keeping bag to be large enough), and use a rolling pin to roll the dough. Roll out into a dough sheet of about 0.3cm thick, cut a square with a length of 5cm in width, and then cut it into a triangle along the diagonal of the square, as shown in the figure
9.
Place the biscuit dough on the baking tray, and at the same time preheat the oven up and down to 175 degrees, use a fork to make small holes on the biscuit dough, and send it into the preheated oven to bake for about 12 minutes, and the surface will be colored.
Tips:
It takes some time and patience to roll this biscuits and noodles. The noodles should not be rolled too thin or too thick. The leftovers that are cut after the first rolling can continue to be kneaded and then rolled flat to make biscuit embryos. The baking time is short, 12 minutes is a reference time, adjusted according to the thickness of the biscuit
