Small Cubes of Whole Grain Pie

Name: Small Cubes of Whole Grain Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 35g Coarse grain flour; 30g Powdered sugar; 30g butter; 1.5g salt; 15g (whole egg liquid) egg; 1g Baking powder

by Jun Bak

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Is there such a perfect cookie? ""really have! "This small cube whole grain biscuit is my recent favorite.

Because I ate too high some time ago, and my weight is completely out of control, so recently, uh, I am losing weight.

And it works well.

During weight loss, in addition to exercise, diet must also be controlled. But for someone like me who relies on cakes and snacks, it’s too difficult to eat a little bit of sweets (what's the matter if I want to eat two biscuits and have afternoon tea?), so try to eat less and eat Health is even more important.

Generally speaking, cookies are super-high in calories. All the students who have made them know that butter and sugar are put in them as if they don’t need money. Put down a few chunks of butter, and a few kilograms of fat are on your body.

Today, this biscuit is relatively friendly. The amount of butter is less than half that of regular cookies. For butter cookies with 100 grams of flour, you need to put more than 65 grams of butter. The 100 grams of flour (flour + coarse grains) butter for this cookie is only 30 grams. The amount of sugar is also much less.

Moreover, it is also very crispy.

The final thing is that it is whole grains. Coarse grains can also be matched by ourselves.

Is it perfect?

So, during the afternoon tea time, come for a few dollars, I will not refuse.

You may want to say: Anyway, it still has a lot of carbon water, butter and sugar, how can it be eaten for weight loss?

But it must be admitted that it still gives me a lot of comfort-I can't make any desserts, if I must"

Ingredients

65g Low-gluten Flour
35g Coarse Grain Flour
30g Powdered Sugar
30g Butter
1.5g Salt
15g (whole egg liquid) Egg
1g Baking Powder

Small Cubes of Whole Grain Pie

1. First prepare some miscellaneous grains (coarse grains). We can choose according to our own preferences, such as various beans, black rice, purple rice, brown rice, barley, lotus seeds, etc., so that the total amount is about 40 grams.

2. Put the coarse grains into the dry grinding cup of the King Baking Wall Breaker, and use the dry grinding function to beat them into fine coarse grains. ☆We need 35 grams of coarse grains in total, but because there will be loss during the grinding process, in order to avoid insufficient final quantity, we can prepare a little more coarse grains. About 40 grams is enough. After grinding the powder, weigh 35 grams and use it.

3. Coarse grain flour, low-gluten flour, and baking powder are mixed together. ☆The amount of butter in this biscuits is much lower than that of ordinary cookies, so even if the butter is whipped, a small amount of baking powder is still needed to act as a leavening agent to make the biscuits more crispy. The amount of baking powder is small, so you can rest assured. Of course, the baking powder can also be omitted, and the crispness of the biscuits will be a little bit short.

4. After the butter is cut into small pieces and softened, add salt and powdered sugar. First use an egg beater to manually beat a few times (not using an electric) to make the butter and powdered sugar fully blend together. ☆If you turn on the electric high-speed whipping as soon as you come up, it will easily splash the powdered sugar. Mix the powdered sugar and butter thoroughly before beating.

5. Then you can drive on high speed for quick dispatch. The amount of butter in this recipe is relatively small, try to choose a bowl with a curved bottom to beat. After the butter is fluffy, add the whole egg liquid in 2-3 times and continue to beat.

6. The butter after adding the egg liquid and fully whipped up has a very fluffy texture.

7. Sift the mixed low-gluten flour, coarse grain flour, and baking powder into the butter.

8. First, use a spatula to press while mixing. When it is almost mixed, you can directly knead it with your hands to mix the butter and flour into a dough. Don't knead for too long, just knead until the powder has been mixed with the butter to form a dough.

9. Put greased paper on the chopping board. Roll out the dough on oil paper to a thickness of 1cm.

10. Cut off the corners to make the dough into a regular square shape. Cut into small squares with a knife. ☆The leftover dough can be re-kneaded into a ball and rolled again and cut into pieces, but do not knead too much, and the dough made by the re-rolled dough will have a slightly less crispy biscuit than the first time.

11. Punch some small holes in the small square with a fork.

12. The thickness of each biscuit is almost 1cm.

13. Place the small cookie dough neatly on a baking sheet lined with greased paper, leaving a certain distance between the small doughs. Put it in a preheated oven with a high and low heat of 170℃, middle layer, and bake for about 20 minutes before it is out of the oven.

14. Finished picture.

Tips:
1. Use the dry grinding cup of the wall breaker to grind coarse grains into coarse grain powder. We can grind and make it now, or we can grind more at a time and save it for later use. The types of coarse grains can be matched according to your own preferences. For example, the coarse grains in my biscuits this time are mainly red beans, and the biscuits made are full of the aroma of red beans.
2. If you don't have a wall-breaking machine, you can buy a commercially available finished coarse grain powder (must be the powder ground from pure coarse grains).
3. The biscuits must be baked thoroughly. Please adjust the baking temperature and time according to your actual oven conditions. After baking, the biscuits are crispy inside and outside after cooling. If the inner core is soft, it means that the baking temperature is insufficient, and you can put it back in the oven and bake for a few more minutes. In addition, avoid too high a temperature to make the surface of the biscuits batter.
4. Can I use whole whole grain flour to make biscuits without flour? ——Although coarse grains are good, don't be greedy. The ratio of coarse grains to flour in the recipe is appropriate. If the proportion of coarse grains is increased, the taste of biscuits will be bad.