Health benefits
Butter: low protein
Ingredients
Low-gluten flour ( 135g ) | Butter ( 50g ) |
Milk powder ( 30g ) | Egg liquid ( 50g ) |
Fine sugar ( 35g ) |
How to make milk cookies
1. Prepare low-gluten flour, butter, milk powder, fine sugar, and eggs.
2.Put butter into a basin and place the basin in a pot filled with 50-degree warm water Melt butter in a large pot.
3. When the butter is melted, beat in the eggs and mix well.
4.Sift in milk powder and fine sugar and stir evenly.
5.Sift in the low flour.
6. Stir the mixture in the basin into flocculent lumps.
7.Knead into a dough.
Don’t knead too much, as long as there is no dry powder.
8. Roll the dough into thin slices of about 4mm and cut them into pieces at will.Small square.
My small square is about 3cm.
Please see the tips for how to handle the surrounding loose noodles.
9. Place the small dough pieces on a baking sheet lined with oil paper.Halfway through the placement, preheat the oven to 180 degrees for a few minutes.
10. Bake in the oven at 180 degrees for 30 minutes.When the color is satisfactory, cover it with tin foil.
11.Try it, it is very crispy and has a rich milky flavor.The butter flavor is muted.
12.Picture of the finished product.
Tips
When rolling out the dough, cut off the edges and cut into any squares.Knead the loose dough at the edge into a small dough, flatten it, and roll it into a small uniform dough piece.
The water absorption rate of flour varies from store to store.Basically, the ratio of flour to water is 2:1 when preparing ingredients.
The oven temperature is just a reference.You can tell how the biscuits are baking by looking at their color.A slight yellowing is enough.
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