Milk Biscuits
1.
Flour, milk powder, icing sugar, baking soda are mixed and sifted, add the beaten eggs, vegetable oil, softened butter, milk, knead the dough by hand, place the dough on the chopping board, and use the strength to make bread kneading , Knead, knead, smash, and knead vigorously to gradually form the gluten in the dough. The first purpose of kneading is to make the dough appear thin. When the dough is stretched and the dough can form a layer of film, it means that the gluten has been expanded. Continue to knead to make the gluten reach the strongest structure, which is the completion stage of forming a perfect film. This is the time when the dough has the best elasticity. The dough is moderately soft and hard, and the surface has a beautiful luster. To make today's biscuits, the completion stage is still not enough. Continue to work hard to make the dough gradually enter the "softening stage" after the completion stage. The already formed gluten cannot withstand the continuous kneading, the network structure collapses, and the dough will obviously become soft. To put it more vividly, it is beginning to become "soft". When the dough is stretched by hand, the dough exhibits the characteristics of "pulling and continuous", which can easily pull out a long strip. After the long strip of dough is cut off, the noodles will not shrink. When the dough is stretched again, it can no longer form a film. Tear the dough, the internal structure of the dough resembles shredded beef. At this time, the gluten has broken. To make the dough for this cookie, you need to knead it to this level.
2.
Put the kneaded dough on the chopping board and let it rest for 15 minutes. Sprinkle the dough on the chopping board to prevent sticking. Roll out the dough to a thickness of 0.2CM. Use a fork to make fine holes in the dough, and then use a biscuit mold to carve out the biscuit model (or directly cut into small squares), and place the carved biscuit dough on the baking tray, leaving a certain gap in each dough . After carving the leftovers of the biscuits, you can knead the dough again and roll it out again. Put the oven in a preheated oven with a high and low heat of 175 degrees, and bake for about 10 minutes until the surface of the biscuits turns golden brown. Take out the biscuits and let cool and seal them for storage. Dip it in milk, it tastes better
Tips:
1. This is a tough biscuit. Compared with flaky biscuits such as butter cookies, it is low in oil and sugar and is healthier. Then, making this biscuit at home is scary and cost-effective, because it has a more terrifying kneading process than making bread. If you want to make this biscuit at home, please be prepared enough;
2. The dough of this biscuit is relatively hard, and it is more difficult to knead out gluten than bread dough, let alone knead until the gluten breaks. If you are accustomed to kneading dough with a bread machine or a whisk, please do not try to knead this dough, because it is harder, damages the machine, and it takes a long, long time to knead well. If you have a cook machine, you will be a good helper. Generally speaking, it takes about 40-50 minutes for the chef to knead this dough to the required degree;
3. The gluten must be kneaded until it breaks, so that this biscuit will be fragrant and crispy. Otherwise, the biscuits will not be puffy and hard, which will seriously affect the taste (this biscuits are very crispy, if your biscuits are hard, the most likely reason is that the kneading is not in place);
4. In the commercial production of milk biscuits, additives such as ammonium bicarbonate, loosening agent, and improver are also added, and household production is omitted. But baking soda must not be omitted, and for children's shoes who do not like additives, please rest assured, baking soda is completely harmless to the human body.
