Oyster Dregs Pasta Shortbread Cookies

by Kang Kang 1818

4.6 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

The bean dregs after making the soy milk are delicate, waxy, soft, fragrant and refreshing. It is a pity to discard it. If you make good use of it and carefully blend it, it can be made into a unique delicacy. I have used bean dregs to make pasta more than once, and the puff pastry made today has bean dregs added, and it doesn’t taste rough at all. It is nutritious and not wasteful. "

Ingredients

Oyster Dregs Pasta Shortbread Cookies

1. 150 g okara plus 300 g flour

2. well mixed

3. The yeast powder is hydrated and poured slowly into the basin

4. And make a smooth dough

5. It takes about 2-3 hours for the dough to grow to twice the size

6. Take out the dough and drain the bubbles into two parts and relax for 5 minutes

7. When the dough is relaxed, make shortbread: 100 grams of flour and 50 grams of corn oil, mix well

8. Roll the loose dough into a large piece and spread it with shortbread

9. Wrap up and down

10. Roll out with a rolling pin

11. Roll up and cut into sections

12. Press and roll out to open the jujube paste filling

13. Wrap it up and close it tightly

14. Place it in the preheated electric baking pan (the electric baking pan does not need to pour oil)

15. Cover with a lid, and burn on both sides until browned, crispy and cooked. Eat it while it's hot, and the crispy bite will drop off.

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