Multigrain Biscuits (tough Biscuits)

Multigrain Biscuits (tough Biscuits)

by Ancient Demon God Flower Thousand Bone

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

This is my third time making cookies. I made matcha flavor, sour plum flavor and blackcurrant flavor the first two times. This time I tried to make multigrain flavor. I added multigrain powder and the sugar was less than the last two times, so this time the biscuits will be healthier compared to the last two. I tried it for my sister after I made it, and I tried it myself. The effect was good and it was full of resilience.

Ingredients

Multigrain Biscuits (tough Biscuits)

1. Soften the butter over water.

Multigrain Biscuits (tough Biscuits) recipe

2. After the butter is softened, add powdered sugar and beat until it is creamy.

Multigrain Biscuits (tough Biscuits) recipe

3. Add the eggs and continue to beat until it becomes a delicate paste.

Multigrain Biscuits (tough Biscuits) recipe

4. Sift in the low-gluten flour and mix the flour. Then add multi-grain powder, baking powder, and milk powder. If it feels dry, add some milk, mix the noodles evenly, wrap them in plastic wrap, and keep them in the refrigerator for half an hour.

Multigrain Biscuits (tough Biscuits) recipe

5. Take out the refrigerated dough, roll it out, and press it into a stainless steel digital mold.

Multigrain Biscuits (tough Biscuits) recipe

6. Put the formed biscuits in the oven, preheat at 160 degrees, and bake at 180 degrees for 13 minutes.

Multigrain Biscuits (tough Biscuits) recipe

7. carry out! Let's eat!

Multigrain Biscuits (tough Biscuits) recipe

Tips:

Don't rely on it for too long, it will get burnt. Take control of the heat. If the dough feels dry, add some milk.

Comments

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