Ingredients
Low-gluten flour ( 500g ) | Corn oil ( 240g ) |
Cotton White sugar or powdered sugar ( 120g ) | Milk powder ( 40g ) |
Whole egg liquid ( 80g ) |
How to make corn oil biscuits
1.Add corn oil to white sugar and stir evenly,
2.Add egg liquid in 2 batches and mix well
3.Sift in the low-gluten flour and milk powder.I’m lazy so I didn’t sift it.Sifting it will make it better and the taste will be more delicate.
4. Stir into a ball and put it in the refrigerator for 1 hour.I made it with a biscuit mold, so Just put it in the refrigerator.If you don't have a mold, you can wrap it in plastic wrap to make a rectangular shape and put it in the refrigerator for 1 hour.There is no mold so easy to slice
5. Take out 1 small piece of dough and press it with your hands.Use the mold to shape it and adjust the thickness yourself.It should not be too thick or too thin.It is best to have uniform thickness so that some will not be mushy and some will not be cooked when baking.
6. Preheat the oven, place the cookies on a baking sheet lined with greaseproof paper, and bake at 150 degrees It takes about 20 minutes, and you can adjust the oven temperature flexibly.Let the biscuits cool before eating~
7.Finished product picture
8.Close shot
9. Canned and given away
10.Is it crispy p>
11.So crispy and crispy that it has no friends, hehe
Tips
1.If you don’t have milk powder, you can use condensed milk or light cream instead or not It tastes better if you add it.2.If you don’t know the amount of flour, add it in small amounts many times until the dough is slightly moist but not dry.3.If you don’t have corn oil, you can use soybean oil and other tasteless oils instead
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