1. Ingredients: 65g low-gluten flour, 80g whole wheat flour, 30g brown sugar, 65g butter, 10g white sugar powder, 1g baking powder, 25g whole egg liquid.
2. The butter is softened with brown sugar and white sugar.
3. Use a whisk to beat a little fluffy state.
4. Add half of the egg and beat.
5. Pour in the other half of the egg liquid and continue to beat until thick and delicate.
6. Sift in low-gluten flour.
7. Add whole wheat flour and baking powder.
8. Stir it with a rubber spatula until there is no dry powder.
9. Pour on the silicone mat.
10. Use a rolling pin to roll out into a rectangle with a thickness of about 0.3cm (whole wheat flour is added to the inside, so when cutting it, use a sharper to cut, my knife is not very sharp, so the cut is not so beautiful)
11. Put it on a baking tray lined with tin foil, and make some small holes on the top of the biscuits.
12. Put it in the preheated (160) oven and bake at 160 degrees for about 15 minutes. (upper layer)
13. Baked cookies.
14. It tastes like whole wheat. It's delicious, very sweet. (Don't eat it just after it is out of the oven, it will taste better when it is cold).
Tips:1. White granulated sugar can be replaced with maltose. There is no maltose, so white granulated sugar is used.
2. Try to use a sharper knife when slicing, so that the cut will look better.
3. Oven: TO5332
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