Ingredients
Salad oil ( 200ml ) | Low-gluten flour ( 300g ) |
Black Wheat flour ( 260g ) | Powdered sugar ( 100g ) |
Salt ( 0.5 tsp ) | Vanilla essence ( 0.5 tsp ) |
Aluminum-free baking powder ( 0.5 tsp ) |
How to make rye vegetarian shortbread
1.Take a clean basin, add salad oil, salt, powdered sugar, and vanilla extract, and stir evenly with a whisk;
2.Add powder, knead into a ball, place in the refrigerator to rest for 30 minutes;
3. Take out the relaxed dough, divide it into small pieces, flatten it slightly and put it into the baking pan, then use Use a fork to press out the texture on the small dough;
4. Preheat the oven to 170 degrees.20 minutes for the middle layer;
5. Take out and let cool after baking.
Tips
When baking, shorten the baking time appropriately according to the thickness of the biscuits.Since the baking time of the biscuits is short, be sure to keep an eye on the oven!
本文地址：https://food.baitai100.com/post/58800.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
