Condensed Milk Rice Noodle Biscuits

Name: Condensed Milk Rice Noodle Biscuits
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 60g Baby rice noodles; 20g Infant formula; 40g Corn oil; 60g honey; 20g condensed milk; 50g water

by Wandering stars

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Continue to solve the problem of hoarding rice noodles. Small biscuits made of baby rice flour and low-gluten flour, honey and condensed milk, baby formula milk powder, corn oil, no eggs, the finished product is not the crispy taste of butter cookies, it tastes sweet Yes, crunchy, is the taste of baby teething biscuits. "

Ingredients

Condensed Milk Rice Noodle Biscuits

1. Put low-gluten flour in a bowl

Condensed Milk Rice Noodle Biscuits recipe

2. Add baby rice noodles

3. Add infant formula milk powder

4. Add corn oil

5. Add honey

6. Add condensed milk

7. Add water and press with a spatula to form a dough

8. Put it in a storage bag and refrigerate for half an hour

9. Roll the dough into slices about 4mm

10. Use a biscuit mold to make a shape

11. Put the prepared biscuits in the baking tray

12. Put the baking tray into the preheated oven, 180 degrees, bake for 15 minutes to color

Tips:
1. Roll out the dough and knead the remaining dough again after pressing the biscuits once, then roll out and press out the shape with a mold until all the dough is used up.
2. Different flours and different rice noodles have different water absorption. The amount of water should be adjusted according to the dry humidity of the dough, and it can be kneaded into a dough.
3. The temperature of the oven should be adjusted according to the temperature of your own oven.
4. The freshly baked biscuits are soft, and will become hard and brittle after they have cooled down.