Milk Cube Biscuits

Name: Milk Cube Biscuits
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 145g Low-gluten flour; 40g milk; 35g butter; 15g milk powder; 15g egg; 40g Powdered sugar

by petrus

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

It is most suitable for children's teething snacks, because the milk cube biscuits have less butter content, and the taste is slightly hard and crunchy, not too sweet, which is very suitable for children to eat.

Ingredients

Milk Cube Biscuits

1. Prepare the materials

2. Cut the butter into small pieces, and then melt the insulated water

3. Pour the melted butter into another container, add the beaten egg liquid (egg yolk + egg white)

4. Then add the milk and stir evenly with a manual whisk

5. Add the milk powder in portions and stir evenly (it is recommended to add in portions and slowly while stirring)

6. Add the powdered sugar in portions and mix well (it is recommended to add in portions and add slowly while stirring)

7. Sift in low-gluten flour, stir it into a flocculent shape, pour it on the silicone mat and knead it into a smooth dough

8. Then use a rolling pin to roll into a 0.3 cm thick pie

9. Use a knife to cut into squares with neat sides, and then cut into small square pieces

10. Preheat the oven at 180 degrees for 10 minutes. While preheating, arrange the cut square biscuits neatly on the baking tray (because my baking tray is non-stick, so there is no grease paper, if yours is ordinary Baking tray, it is recommended that you put a layer of greased paper on top of the cookies)

11. Baking: 180 degrees, middle level, up and down fire mode, 15 minutes (baking time and temperature are for reference only)

12. Just make the cute little cubes of milk biscuits~

Tips:
1. When mixing liquid and powder-like objects, it is recommended to put them in portions little by little. On the one hand, it avoids the separation of liquid and powder-like objects and uneven mixing, and on the other hand, it saves time!
2. Finally, you can increase or decrease the amount of flour according to the water absorption of your own flour and the hardness of the dough, so that the dough can form a dough without sticking your hands;
3. The baking time and temperature are for reference only, adjust according to the situation of your own oven;
4. Because the baking pan I use is non-sticky, so there is no greased paper. If yours is a normal baking pan, it is recommended that you put a layer of greased paper on top of the biscuits.