Black Whole Wheat Printed Biscuits
1.
Large group photo of ingredients: low-gluten flour, black whole wheat flour, milk powder, powdered sugar, salt, whole egg liquid, butter softened at room temperature;
2.
Mix low-gluten flour, black whole wheat flour, and milk powder evenly and set aside;
3.
Soften the butter at room temperature, gently press the finger pits with your hands, and beat them smoothly with egg whips;
4.
Pour the powdered sugar into the butter;
5.
Mix it evenly with egg extract, which is smooth and does not need to be beaten;
6.
Pour 20 grams of egg liquid into the butter 3-4 times, and then pour it down after fully mixing with the butter each time;
7.
The egg yolk paste after adding the egg liquid is lighter in color and obviously larger in volume;
8.
Pour the flour mixture into the butter paste and stir with egg custard to form granules;
9.
Put on baking gloves and knead the material into a ball, don't knead it excessively;
10.
Put the dough on the fresh-keeping film of the fresh-keeping bag, wrap it tightly, press it into a flat piece, and refrigerate it for 20 minutes before use; the fresh-keeping film is too thin and easy to stick together, cut the fresh-keeping film and use it. Repeated use, not sticky to the dough and hands at all;
11.
Place the black whole-wheat dough that has been hardened in the refrigerator on a silicone mat, and use a smooth rolling pin to roll it into a sheet of about 4 mm, sprinkle a thick layer of flour on the surface;
12.
Use a printing rolling pin to roll it from the bottom to the top, and all the patterns will be printed on the dough sheet once it is formed;
13.
Use an 8 cm diameter biscuit die to carve the green biscuit on the dough. At this time, the dough is relatively soft. Tear off the peelable dough, and then put the whole into the refrigerator for 5 minutes. The dough will harden a little and it will be easy. Take off the green biscuit without deforming;
14.
Place the biscuits on the borderless baking tray, and preheat the oven to 160 degrees;
15.
The green biscuits are sent to the middle layer of the preheated oven, and the upper and lower fire is 160 degrees, 13 minutes; adjust the temperature and time according to the actual situation of the oven and the thickness of the biscuits;
16.
After being out of the oven, put it on the baking tray, and the biscuits can be easily removed without deformation after a little cooling; the remaining dough pieces are re-kneaded, rolled into pieces, printed and carved, and baked; the cooled biscuits can be sealed Save it to prevent moisture.
Tips:
1. This is a versatile biscuit recipe. The ratio of black whole wheat flour and low-gluten flour in the formula is not fixed, you can adjust it as you like, or you can replace all of it with black whole wheat flour or low-gluten flour;
2. If there is no printed biscuits, you can use other molds to carve out biscuits with different patterns, just as fun;
3. The dough sheet can be rolled into a thickness of 3-5 mm, the thickness is different, the quantity is different, and the baking time needs to be adjusted slightly.
