1. Put the butter in the basin and measure it well
2. This year, the temperature in the northern part of the country has generally dropped. It is now May and it is still very cold. The butter cannot be quickly liquefied at room temperature, so the oven has to be low-temperature.
3. The butter is liquefied, and the time is not remembered. This method should be used to liquefy the butter. Just look at it more with your eyes. It must be faster than the liquefaction in a low temperature environment.
4. Red-printed brown sugar, which my boyfriend bought for my aunt to drink when he came, but always forget to drink it for himself. This time, it's good, making biscuits comes in handy.
5. Pour in the brown sugar, because only one pot is used, so be careful when weighing all the ingredients in batches, and you have to do it slowly.
6. Stir the brown sugar and butter evenly
7. Beat in an egg
8. Stir the eggs, brown sugar, and butter evenly. The look and feel are much thicker than just mixing butter and brown sugar.
9. Pour in 200 grams of low-gluten flour
10. Put 1 g of aluminum-free baking powder
11. Put another 100 grams of oatmeal. The oatmeal is original, not sweet.
12. Put the low-gluten flour, baking powder, and oatmeal together and mix them together. Because it is a low-oil version, the raw materials after mixing will be a bit scattered, so be mentally prepared.
13. I did the calculations. All the ingredients in this method are more than 300 grams, so I put the mixed ingredients into more than 30 grams each. Again, because the oil is put in less, it will still be a little loose after mixing. When the balls are grouped, use a pot to connect them, and you need to hold them a few times.
14. Finally, use the palm of your hand to skillfully press them to a thickness of about one centimeter. Once again, because there is less oil, you need to use a little bit of skill when pressing. Directly pressing it may cause it to be pressed in half or split.
15. Preheat the oven to 180 degrees up and down for 18 minutes.
The original recipe time is 20 minutes, but I think my cute little oven is just like me. I can smell a faint mushy smell when I bake it for 15 minutes. I forced my chest and waited for another 3 minutes. I really waited. It took less than 20 minutes to turn off the heat and take it out. The North American oven I use and my own oven all have their own tempers.