Flax Seed Cake

Name: Flax Seed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 20g Powdered sugar; 30g Corn oil; 1/8 teaspoon baking soda; 30g Egg liquid; 75g Linseed oil residue powder

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It's still flaxseed oil residue. This time I used Junzhi's black and white sesame cracker recipe to make a biscuit. But the object of this cookie is not human, but animal. But it doesn't matter if people eat, as long as you like the taste. After being squeezed out of oil, the linseed residue is very dry and cannot form a mass according to Junzhi's prescription, so the amount of eggs and oil has been increased to the extent that it can be massed. Don't be too sweet, then subtract one-third of the sugar. The characteristics of this biscuit are hard and crisp, suitable for teeth grinding. It may be better to make it into a rod shape, but the rod shape is not easy to shape and is easy to fall apart or break.

Ingredients

Flax Seed Cake

1. Ingredients: 40 grams of low-gluten flour, 75 grams of linseed oil residue powder, 20 grams of powdered sugar, 30 grams of corn oil, 30 grams of egg liquid, 1/8 tsp of baking soda

2. Mix low-gluten flour and baking soda through a sieve, add flaxseed oil residue powder, powdered sugar and corn oil, mix well, add egg liquid

3. Grab and knead into a uniform dough, take 7 g/piece, roll into small balls, press flat, put in a baking tray, put in the oven, middle layer, high and low heat 165 degrees, bake for 20-30 minutes, turn off the heat and continue to simmer for about 10 minutes . Baked

Tips:
If you use nuts with unsqueezed oil, the oil content is sufficient and it is easy to form clumps. If you want a crispy taste, you can increase the amount of oil.