Oatmeal Vegetable Pie
1.
Wash and drain the chives, cut into shreds and bake them in the oven at 160°C for 10 minutes to dehydrate.
2.
Cut the cooked carrots into fine pieces and set aside.
3.
Cut the butter into small pieces and soften at room temperature.
4.
Add sugar in batches and beat with an electric whisk until it turns white and the volume becomes larger.
5.
Beat the eggs well, add them to the butter in portions, and beat well.
6.
Sift the low-gluten flour, sift into the basin, cut and mix evenly.
7.
Add oatmeal, chopped carrots, white sesame seeds, and chopped chives.
8.
Add milk and mix until even.
9.
Divide the dough into small pieces, roll them into balls, and place them in a baking pan lined with greased paper.
10.
Press twice on the dough with a fork, preheat the oven to 180 degrees, put it in the middle of the oven and bake for 20-25 minutes, take it out to cool, and store it in an airtight manner.
Tips:
1. When adding egg liquid, add a small amount of it slowly. If you add too much at a time, it will be impossible to mix and separate, and the emulsification effect cannot be achieved.
2. Vegetables can also be replaced with roasted nuts to make nut biscuits.
3. Sealed preservation can maintain the crispy taste.
