Compared with Junzhi's recipe, I chose to use whole wheat flour and rye flour to make this biscuit. Although the taste is slightly less crispy than most low-powder recipes, I picked up a piece and chewed it slowly. It is still crisp and crunchy, with strong aroma of wheat and milk overflowing, and drink a sip of milk tea... Enjoy it. <br />This recipe can make 0.6 mm round cakes, about 41 of which were baked in 2 plates in a 25-liter oven. <br />Or you can also use the original recipe: 65 grams of ordinary flour (medium and low gluten), 75 grams of whole wheat flour, 65 grams of butter, 25 grams of whole egg liquid, 30 grams of brown sugar, 10 grams of maltose, 1/2 tablespoon of baking powder (2.5ML).
Ingredients: ketchup,salt,rye flour,tomatoes,eggs,pepper,sugar,water,oil,soy sauce,boiling water
