Whole Wheat Biscuits
1.
First prepare the whole wheat flour, blanch it with boiling water, and stir until there is no dry flour
2.
Then add white flour, then add cold water to knead the noodles, there is half of the whole wheat flour, the dough is easy to knead, and it is smooth after a few kneading
3.
The dough is mixed and let stand for 10 minutes. The hot water for blanching black whole wheat flour is about the same ratio as black whole wheat flour. Later, about 100 grams of cold water is added, so the dough is softer.
4.
Divide the dough into small noodles and knead it round again. After the second kneading, the dough becomes more delicate
5.
Mix the coconut and brown sugar in a 2:1 ratio. The brown sugar is a little bit less, so that the calories are not too high, it has the aroma of coconut, and the taste is not weak at all
6.
Each small pasta is rolled into a round cake, wrapped in coconut brown sugar filling, and closed like a bun. The amount of filling is up to personal preference, as long as you can pack it. Place the packaged agent with the mouth down
7.
All are done, and then roll out from the first bag, and on the closed side, roll out into small cakes less than one centimeter thick
8.
Put oil on the pan, brush the oil on both sides of the biscuits, turn the biscuits in time, and see the biscuits bulge and fall.
Tips:
The method I used today is half-hot noodles, but only black whole wheat flour is blanched. The taste of black whole wheat flour is slightly rough and soft after being blanched in boiling water. Then it is mixed with white flour and the dough should be soft. One point, the ratio of water does not need to be fixed, just as soft as possible. In principle, the softer the noodles, the softer the cakes.
You can control the amount of brown sugar and minced coconut by yourself, and just mix them as you wrap them, so as to avoid more surplus.
