Wheat Germ Brown Sugar Biscuits

Wheat Germ Brown Sugar Biscuits

1. The butter is softened at room temperature (in cold weather, use the oven or bread machine fermentation function to soften) brown sugar crushed with a mixer, or use a spoon to press out the agglomerated sugar cubes, and then sift through a mesh sieve. Other materials are ready.

2. Stir the softened butter at medium speed with a whisk, and stir smoothly.

3. Add brown sugar.

4. Beat at low speed and then medium speed until fluffy.

5. Add the egg liquid in 3 times, and beat evenly after each addition.

6. The whipped butter should be puffed up like a cream.

7. Sift in low flour and baking soda, pour in wheat germ, and mix well with a rubber spatula.

8. Until no white powder can be seen.

9. Take an appropriate size of plastic wrap, wrap the dough, roll it into an oval, and freeze it in the refrigerator for 20 minutes.

10. Cut the frozen dough into small pieces.

11. Roll into a circle and pat into a pie with your hands, dotted with black sesame seeds. Place the plate and pay attention to leave a gap.

12. Put it into the preheated oven, middle layer, 175°C on the heat, 170°C on the lower heat, and bake for 15 minutes, then use the residual heat of the oven to simmer for 5 minutes, then take it out and let it cool.

13. It smells good.

14. So crisp and delicious😋.

15. Wheat germ brown sugar biscuits, a magical combination.

16. It's so crispy, it's so delicious 😋!

Tips:

Brown sugar is easy to agglomerate, it is best to use a mixer to crush it, or crush it with a spoon and sift it again, otherwise it will not break up easily when adding butter.