Scallion and Okara Sugar Free Biscuit

Name: Scallion and Okara Sugar Free Biscuit
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Okara; 250g Low-gluten flour; 5g Baking powder; 1 piece egg; 50g White sesame

by Water spinach

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This biscuit has been made several times. If it is used at 170 degrees for 20 minutes, the inside is still slightly glutinous; if it is used at 160 degrees for 30 minutes, it is almost completely dry. It feels that the former tastes better because it has no sugar and less oil. When it is completely dry, It’s okay to eat one or two pieces while it’s hot. If you eat more, it’s a little hard to swallow, so it’s recommended to keep a moderate amount of water

Ingredients

150g Okara
250g Low-gluten Flour
5g Baking Powder
1 piece Egg
50g White Sesame

Scallion and Okara Sugar Free Biscuit

1. Beat the eggs, bean paste, and salt first, add the wet bean dregs, then sift in the low-gluten flour and baking powder, beat into a snowflake shape with chopsticks, and add the chopped green onion at the end

Scallion and Okara Sugar Free Biscuit recipe

2. Knead into a non-sticky dough, take about 20 grams of small agent and knead it by hand

3. Roll the dough in the white sesame seeds to make it evenly covered with sesame seeds

4. Put it on a baking tray lined with greased paper, gently squeeze the middle layer of the oven with your hands, heat up and down, 170 degrees, 20 minutes