Okara Biscuits

Name: Okara Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g Low-gluten flour; 120g Okara; 10g Yuan Zhen Sugar; 100g olive oil; 2g Baking powder; 100g egg

by Love braised pork

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Dad has just found out that he has diabetes recently. He is very depressed. He has a lot of appetite, so he always likes to be hungry, but his blood sugar is high and he doesn’t let him eat anything. It’s made of Yuanzhentang. After it’s done, I tasted it and it’s not very sweet. Compared to the one I didn’t buy, it’s fluffy and delicious. But is there any way I can’t eat it too sweet or oily, so Biscuits with less sugar and less oil are definitely not delicious, alas. Make do, just eat two pieces when you are hungry to improve your condition.

Ingredients

Okara Biscuits

1. Knock the eggs into the basin (two are exactly 100 grams)

2. Add 10 grams of raw chaste sugar

3. Add 100 g olive oil

4. Use a whisk to beat and then add an appropriate amount of baking powder and mix well

5. Add 120 g okara

6. Add another 230 grams of flour

7. Wake up with Cheng Tuan for a while

8. Then roll it into a dough

9. Use a rabbit mold to carve out the biscuit blanks

10. Pull off the excess dough, roll it out and continue to carve the rabbit until it runs out. Then place it on the baking tray, put it in the oven preheated at 200 degrees and bake for 25 minutes

Tips:
My baking pan is relatively thick, so I put it at the bottom, and the color on the top is not good. Later, I put it on the middle layer halfway, and it took a little longer. Try it next time. In addition, the okara I used is very dry. If your okara is very wet, you need to adjust the amount of liquid.