Creamy Biscuits

Name: Creamy Biscuits
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 40g corn starch; 77g Normalized Organic Milk; 20g butter; 40g Vegetable oil; 25g Whole egg liquid; 4g Aluminum-free baking powder; 2g baking soda; 60g White sugar

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In the days when I was at home, I was busy every morning, and I drank milk tea leisurely in the afternoon, but I always felt that something was missing. By the way, afternoon tea, how can it only be tea, of course there are snacks, so this milk biscuits came into being.
As the body shape gets rounder and rounder, I don’t dare to eat the biscuits sold outside. I didn’t know if I didn’t bake before. I was really surprised when I came into contact with the recipe of biscuits. More, the greater the amount of oil, the more crisp the biscuits. Therefore, this milk biscuit reduces the sugar and oil content, and uses baking soda and aluminum-free baking powder as a leavening agent to find a balance between health and taste.

Ingredients

200g Low-gluten Flour
40g Corn Starch
77g Normalized Organic Milk
20g Butter

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40g Vegetable Oil
25g Whole Egg Liquid
4g Aluminum-free Baking Powder
2g Baking Soda
60g White Sugar

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Creamy Biscuits

1. The eggs were broken up, and only 25 grams of egg liquid was used, but not all of them were used up.

2. The milk and sugar are heated together to melt the sugar.

3. Add butter and vegetable oil while it is hot, and stir well after the butter has melted. When the liquid is cool, add 25 grams of egg liquid and stir vigorously in one direction for about 3 to 5 minutes.

4. Stir until the water and oil are emulsified, and no oily flowers can be seen. The state is shown in the figure

5. Put low-gluten flour, starch, baking powder, and baking soda together and mix well.

6. Sift into the milk mixture. Sieve the flour to make the flour more bulky and break up if there are lumps. The sieve should choose coarse holes, otherwise the baking soda and baking powder may not go down

7. You can press and mix with a spatula first, and I started directly, and knead it into a dough by pressing. Don't knead it too much to prevent the flour from becoming gluten. This noodle is relatively wet and soft, and it is easy to form a dough.

8. Press the dough into a square shape, wrap it in plastic wrap and let it relax for 30 minutes, so that it can be rolled out later.

9. Put oil cloth or oil paper underneath, cover the surface with plastic wrap, and roll it into a 3 mm thick dough.

10. Use a small flower mold to carve out biscuit shapes.

11. Use a bamboo stick to help lift off the leftovers, and then make a small hole in the flower center and petal root. The leftovers can be kneaded together and then rolled into a dough for a moment. Repeat this process until all the dough is used up.

12. Preheat the oven up and down at 170 ℃, put it in the middle and lower layer, about 12 minutes, bake until the edges of the biscuits are colored, and they can be out of the oven.

13. Beautiful cookies! I also like the taste very much, crispy and crispy. With a cup of milk tea, perfect afternoon tea! Normalize organic pure milk to help improve immunity.

Tips:
1 Putting butter mainly considers the flavor of milk, but it can also be replaced with vegetable oil, and milk powder is added to increase the flavor of milk.
2 Aluminum-free baking powder does not contain aluminum and can be eaten with confidence.
3 This dough is relatively moist and soft, so it doesn't matter if you don't refrigerate it. There is no slack in the leftovers behind me, just roll it out.
4 The oven temperature and time are for reference only and should be adjusted according to your own oven.