Creamy Almond Peanut Walnut Whole Wheat Biscuits
1.
The peanut kernels and almonds are crushed in a food processor. The finer the better.
2.
Egg + whipped cream + trehalose + baking powder + sea salt + vanilla extract and mix well with egg soot.
3.
Step 1+Step 2+Sorghum noodles+whole-wheat noodles+wheat germ are made into a soft, non-sticky dough with a grasping and mixing method. (Dry humidity is adjusted by wheat germ)
4.
Divide into 20g/piece, knead and squash, press the walnut kernel.
5.
Put it in the preheated oven, 175 degrees for 12-14 minutes. Until it's golden all around.
Tips:
1. Almonds can be used: American almonds, domestic sweet almonds. It is recommended to use the two mixtures at 1:1.
2. If there is no sorghum noodles, you can use whole wheat noodles, soba noodles, etc. instead.
3. The dough should be damp and not dry at the end. Since each person's flour absorbs water differently, the wheat germ is used to adjust it.
4. The wheat germ is recommended to be roasted in the oven at low temperature until the color changes, which will be more fragrant. When the wheat germ is roasted, it must be roasted in a ventilated environment.
5. The surface decoration can be omitted or changed by yourself.
