Surprise in The Bland-whole Wheat Nut Cookies

Name: Surprise in The Bland-whole Wheat Nut Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Whole wheat flour; 70g Low-gluten flour; 50g butter; 30g Whole egg liquid; 80g Ripe fruit; 10g cheese powder; 1g baking soda; 35g Caster sugar

by Crazy cooking father

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My Filipino mother buys ingredients. She always "does not bury it". After a lot of ingredients are drawn to the house, she turns around and forgets what she bought. And once I think of and discover something that is about to expire, I will be blamed on this cook, which means that she has bought so many good things, but I don't want to do it. I am violent and unforgivable. As a result, I also had to disrupt the original plan and temporarily adjust the three meals and snacks at home based on the various ingredients purchased due to the rise of Fei's mother. I really "cooked" according to the material, and I was very heartbroken.

But because of this, I have created a variety of good opportunities for me to try different ingredients and burst out different ideas, and my culinary skills have become more proficient. It seems that behind a successful cook, there must be a woman who likes to buy casually and is confident. This whole-wheat nut biscuits is also based on the collision of Fei’s mother who discovered that a large can of ripe fruit is consumed too slowly. The ordinary graham biscuits are made with a large amount of crushed nuts and a small amount of cheese powder. , The original crispy wheat aroma is blended with a rich nutty aroma, and the silky sweetness is mixed with a bit of salty cheese. The rich taste adds a little surprise to the plain taste.

Ingredients

Surprise in The Bland-whole Wheat Nut Cookies

1. Soften the butter and beat with fine sugar, then add whole egg liquid in portions and beat until it is delicate and light;

Surprise in The Bland-whole Wheat Nut Cookies recipe

2. Ripe mixed fruits are beaten into fine nut powder with a food processor;

3. Mix whole wheat flour low-gluten flour and baking soda evenly, sift and add to butter paste, add nut powder and cheese powder at the same time;

4. Mix various powders and butter paste by hand to form coarse grains;

5. Live into a uniform dough and relax for 5 minutes;

6. Put oily paper on the bottom of the panel, place the dough on it and press it flat, then spread a layer of plastic wrap, and roll it into a dough with a thickness of about 2 mm with a rolling pin;

7. Remove the plastic wrap and insert a small hole in the dough with a fork;

8. Use a biscuit mold to cut into biscuit blanks;

9. Lift the bottom greased paper by hand to make a gap between the biscuit base and the greased paper, and transfer the biscuit base to the baking tray by gently holding it;

10. Transfer all biscuits to the baking tray in the same way;

11. Preheat the oven to 190 degrees, put it in the baking tray, bake for 10 minutes, lower the temperature to 180 degrees, and bake for another 10 minutes;

12. After the biscuits bulge and the surface changes color, take them out and let them cool.

Tips:
The whole wheat flour and low flour are mixed here to achieve a crisper taste without being too hard;
You can add nut powder and cheese powder to beat evenly after the butter paste is beaten, so that the kneading step can be omitted when making the dough;
When making impression biscuits, the oily paper at the bottom is easier to pick up the fragile biscuit blanks.