1. Put the eggs, fine sugar, and salt in a bowl, and use a whisk to beat evenly (just beat evenly, no need to beat). Pour in vegetable oil. Melt the butter in water or heat in a microwave oven to melt it into a liquid state, and pour it into the eggs. Stir evenly to become a sugar-oil mixture. Stir as much as possible for a while to fully melt the fine sugar. After mixing whole wheat flour, corn starch, milk powder, baking soda, and baking powder, sift the mixture and add it to the egg oil mixture. (Whole wheat flour contains wheat bran. If the wheat bran cannot pass through the sieve, pour the sifted out wheat bran back into the flour)
2. Mix the powder and liquid ingredients by hand to form a dough. Just knead it into a dough, don't knead it for too long. Put the dough on a fresh-keeping bag or greased paper, cover the dough with a fresh-keeping bag or greased paper, and roll it out into a piece of 0.3CM thickness (the dough is sandwiched between the fresh-keeping bag or greased paper to make the dough easier to handle). Remove the upper fresh-keeping bag or oil paper, cut off the irregular edges and corners of the dough, and cut into small triangles. Use a fork to pierce some small holes in the small triangles, place the small triangle dough on the baking tray (leave a certain gap between the dough), put it into the preheated oven at 175℃, and bake for about 12 minutes until the surface is golden. Yellow is baked.
Tips:1. A small amount of butter added in the formula can improve the texture of the biscuits, and also increase the taste and flavor of the biscuits. If you are looking for completely butter-free biscuits, you can replace the butter with the same amount of vegetable oil;
2. When mixing dry materials and wet materials into dough, grasp the degree of kneading. Knead the dough until it can form a dough. Don't knead too much to avoid excessive gluten production;
3. Baking soda and baking powder play a very important role in the crispness of the biscuits, which cannot be omitted;
4. In the third step, the evenly mixed sugar and oil liquid has a direct effect on the softness and hardness of the dough. If you reduce the amount of sugar, or the granulated sugar is not melted enough in the sugar oil, the kneaded dough will be too dry and too loose. In addition, because the water absorption of flour is different, if your dough is too dry and loose according to the proportion of the recipe, you can add more eggs to make it into a dough.
