Milk Sliver Biscuits

Name: Milk Sliver Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 145g Low-gluten flour; 15g milk powder; 15g egg; 40g milk; 35g butter; 40g Powdered sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Junzhi's milk cube biscuits, made into strips, are of course called strip biscuits. From then on, the shape change can be known-laziness. The smaller the shape, the more time and effort it takes. Lazy people can't help but look for workarounds. And this recipe itself is more suitable for lazy people-you don't need to whip the butter, just melt it, which not only saves time, but also saves the trouble of washing the whisk.
The sliver is a bit slender, and I am always worried that it will break when I take it. Although it has hardness after baking, I am worried that it will break. Probably only if you break it in your mouth, you can feel the most at ease. . . . . . "

Ingredients

Milk Sliver Biscuits

1. Materials

2. Heat the butter over water until it melts

3. Add egg and milk, mix well

4. Pour in powdered sugar and milk powder

5. Stir well

6. Pour in low-gluten flour

7. Grab into a uniform dough

8. Place it on the table and roll it into a rectangle about 0.3 cm thick

9. Cut into strips about 1 cm wide

10. Place in the baking tray

11. Put it in the oven, middle level, fire 180 degrees up and down, bake for about 12 minutes

12. Baked

Tips:
Don't knead too much when mixing flour to prevent gluten, and the final product is not crunchy enough.

The amount of low-gluten flour needs to be adjusted according to the degree of dryness and wetness of the dough.