#四session Baking Contest and is Love to Eat Festival#milk-flavored Rice Noodle Biscuits
1.
Prepare a steel basin, put all the powdery materials in, and mix it with a spatula.
2.
Pour in the fresh milk and brown rice oil, and use a spatula to mix into a dough.
3.
Put the dough in a plastic bag or wrap it with plastic wrap and chill for 15-20 minutes to relax.
4.
Place the dough on a silicone rod pad, cover it with plastic wrap (or a cut plastic bag) and make it into a dough with a thickness of 0.25 to 0.3 cm.
5.
Quickly emboss with a stamper. The dough stick is too thick and tastes bad, and it will swell a little when it is baked, so don't make it thick at the beginning. In addition, the thickness of each biscuit is best to be uniform, so that the color will be uniform when baking.
6.
When mixing the dough, do not over-mix it, which will cause gluten. When the dough is pressed, you can use a dividing knife and a silicone rod pad to help it to move the pressed dough to the baking cloth.
7.
Place the pressed biscuits on a baking tray (lay a baking paper or a baking cloth).
8.
Today I used a toothpick to poke holes in this look.
9.
Preheat the oven at 170 degrees for 5 minutes, put it in the oven and bake for 9-10 minutes.
10.
When you bake for 5 minutes, take out the bakeware and change the surface (the inner side is easier to burn, and the color is more even when you change the position). Changing the noodles will waste about 1 minute, so there is no need for additional time.
11.
Wait for the time to beep, take it out for a while, take it out, put a paper towel to absorb the oil, let it cool, and store it in an airtight seal.
