Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 290g ) | Milk powder ( 30g ) |
Egg liquid ( 30g ) | Milk ( 80g ) |
Butter ( 70g ) | Powdered sugar ( 80g ) |
Reference weight: ( 65 pieces ) |
How to make milky square biscuits
1. Melt the butter over water or heat it in the oven until it becomes liquid.
2.Add the beaten egg liquid into the butter basin.
3.Mix gently.
4.Continue to add milk and mix well with a manual whisk.
5. Then add powdered sugar and milk powder and mix evenly.(I weigh it while making it, so I can wash a lot less dishes, hehe)
6.Thick as shown.
7. Sift the flour and add it to the basin.
8. Then knead it into a smooth dough with your hands.
9. Transfer the dough to the oilcloth.
10. Evenly roll the dough into a 0.5 cm thick sheet.
11.Use the rolling pin as a straight line to cut off the irregular edges.Save the edges to continue rolling out later.
12.Cut it into a regular rectangular parallelepiped.
13. Then use a stainless steel scraper or a harder scraper to divide the dough into 3 centimeter-sized squares.
14.Then place the small squares into the baking pan, keeping distance between them.
15.Put it into the preheated oven at 180 degrees and bake for 12 minutes That’s it.
16. It’s out of the oven, and the milky aroma is overflowing.
17. If you have children at home who love to grind their teeth, you can make it.It is crunchy and can be used during the teething period.Children especially like it.
Tips
If you are making it for children in the teething stage, you can replace the milk powder with the milk powder that the child drinks.In addition, if it is a mechanical oven, you will adjust the baking time appropriately due to the temperature difference in the oven.
When kneading the dough, the different water absorption properties of the flour and the weighing error may cause the dough to be different in softness and hardness.Generally speaking, it does not have a big impact.If the dough is too dry or too wet and sticky, you can increase or decrease the amount of low-gluten flour.
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