Milk Perforated Biscuits

Name: Milk Perforated Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 40g Powdered sugar; 40g milk; 15g Egg liquid; 35g butter; 15g milk powder

by Sang Dolma

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There are several types of biscuits like this, and they can't resist the temptation of less oil and sugar. Coupled with the recent heat of touching the belly button with the backhand, high-energy food can basically be quit. I am barely able to get there. I am afraid that a little bit more will not be enough. It is so embarrassing to say. To make this biscuit, I used chopsticks to poke a small hole before baking. After it was baked, it was stringed like a necklace with a string. The girl looked at this string of "necklaces" curiously, breaking a bite, and someone would definitely recognize your delicacy. , I am naturally happy. I also feel that this biscuit is similar to the whistle candy that I ate when I was a child. I tried it and it didn’t sound. I will study and study it next time. I hope that it can be skewered next time and it will sound. It must be even more. It's interesting.

Ingredients

Milk Perforated Biscuits

1. Prepare the necessary ingredients

2. Melt the butter, add eggs and milk, and beat evenly

3. Sift in powdered sugar and milk powder, and beat evenly until all are mixed

4. Sift in low-gluten flour, mix into a dough, cover with plastic wrap and relax for 10 minutes

5. The loose dough, first press it with your hands, and then use a rolling pin to roll it to a thickness of about 0.5cm

6. Press out the shape with a mold and place it neatly on the baking tray

7. Use chopsticks to poke a small hole in the middle part; after the oven is preheated, the temperature is 170 degrees for 12 minutes, and it is ready to be placed in the baking tray.

Tips:
1. Press the dough with your hands first, then roll it out, it is easier to roll it, and secondly, it can make the surface smoother;
2. When mixing the dough, do not knead too much. If kneading is too much, the flour will tend to become gluten and affect the taste. Just mix until there is no dry flour;
3. Make this biscuit. After the oven stops working, let it cool down. If the middle of the biscuit is still soft, you can adjust the temperature to about 150 degrees and return to the oven to bake for a while until it is crispy.