The butter at home is out of stock, and the children clamor for biscuits, so they use corn oil to make them a crispy and delicious cookie. This cookie is very small, and the shape is also the cherry blossom shape that children like, so it is particularly crispy and delicious to take a bite.
by Strange Origin 0207 【Douguo Food Official Certified Master】
Low gluten flour 155 g
1 egg (62 g with shell)
Powdered sugar 30 g
White sugar 25
Table salt 1 g
Corn oil 100 g
1. Prepare the required ingredients and weigh well
2: Pour corn oil into a pot, beat an egg and beat well
3: Add powdered sugar, sugar and salt
4, with a manual whisk to mix the powdered sugar, white sugar, and then use the electric whisk to beat at medium speed, whisk until the sugar, the oil is completely fused, there are obvious lines, the liquid color is slightly lighter, viscous state
5: Sift and add low gluten flour and stir until there is no dry powder
6: Put the cherry blossom mounting mouth into the mounting bag and put the mixed batter into the mounting bag
7: Spread oil paper on the baking sheet, squeeze the batter on the baking sheet, and try to squeeze it as much as possible
8: Preheat the oven at 150 degrees in advance, put it in the middle of the oven, bake for about 23 minutes, bake until the edge of the biscuit is slightly colored, take it out and let it cool, seal and save
9, baking...
10, finished product Figure 01
Unused batter, put in the refrigerator for refrigeration to avoid temperature differences leading to batter oil, water separation; this square I baked 2 plates more;
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