Vegetable Biscuits

Name: Vegetable Biscuits
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g potato; 80g Stemmed broccoli; 35g Soy milk; 38g grape seed oil; 40g Whole wheat flour (including wheat bran); 2g Baking powder; 135g Low-gluten flour; 3g salt; 1 teaspoon pepper

by Xiaozifaner

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This vegetable biscuit is a tough biscuit. It does not use high-heat raw materials and does not have the burden of whipping butter. It is also easy to clean up for the subsequent work. The ingredients are easy to buy and the finished product is easy to carry. Broccoli is rich in cellulose, which is good for digestion. In addition, it has very low calories and contains a certain amount of water. It has a strong feeling of fullness and can restrain the accumulation of fat in the body. As a staple food of root and stem meal replacement, potatoes only contain 0.1% fat, which is the lowest fat content of all hunger-filling foods.

Ingredients

240g Potato
80g Stemmed Broccoli
35g Soy Milk
38g Grape Seed Oil
40g Whole Wheat Flour (including Wheat Bran)
2g Baking Powder
135g Low-gluten Flour
3g Salt
1 teaspoon Pepper

Vegetable Biscuits

1. Potatoes are cooked in a microwave oven or steamed in a steamer, mashed, add soy milk, oil, sugar, salt, and pepper

2. Add the flour and stir gently

3. The broccoli is clean and water controlled, finely chopped, pour into step 2 and mix well

4. Knead all into a lump and ferment with plastic wrap for 40 minutes

5. Roll into thin slices

6. Fold up, down, left and right in half

7. Roll it out again into 0.5cm thick slices, and carve out the same size with a mold or cup mouth

8. Put in the baking tray, 155 degrees, bake for 20 minutes

9. Just take it out and cool it

Tips:
1. How to clean broccoli: first rinse with running water, then soak in light salt water for 5 minutes, then rinse with running water several times and then break the florets for cooking.
2. Because the water content of the raw materials is different, try to add it in batches during the process of adding soymilk.
3. Freshly baked biscuits are softer, because there is residual temperature and water vapor, they will become brittle after cooling.