Indigestion cookies
By VicentaLakin
When it comes to digestive cookie practices, it comes down to what it calls digestive biscuits. However, at the same time, doubts about it have increased considerably. It's natural to think that digestive cookies are good for digestion. Never before has it been concerned about its beneficial digestion, and today, unwittingly, the interpretation casts considerable doubt on its name. It is said that one of the reasons for its favourable digestion is that it contains sodium carbonate, which can be moderate to the stomach acid to help digest. Sodium bicarbonate, which is known by bakers, is an important ingredient of cedars, a alkaline substance that helps to create a soothing taste of biscuits. It reacts with moderate stomach acid and acid, which is understandable. The problem, however, is that stomach acid is an important component of the digestive fluid of the stomach and helps people digest food. If alkaline substances are more digestive, why has the human stomach not evolved into a direct degenerative soda? It is known that this is valid for only one person: those with excess stomach acid. Only if the stomach acid is too large to be needed will there be a need to neutralize. If stomach acid is no longer sufficient, isn't it even more lacking? The second reason why digestive cake is beneficial to digestion is that it contains coarse fibres/coarse grains. This is even more confusing. Coarse food is the most popular health slogan of all time. Because of the loss of many nutrients during the processing process, fine whites do not meet the requirements of a balanced nutrition. Coarse grains, on the other hand, retain most nutrients, including coarse fibre, due to the low processing process. However, crude fibres are not easily absorbed. It has the advantage of reducing the rate of blood sugar rise, increasing the volume of faeces, and so on, but not helping digestion. Coarse grain is healthy, but why is it digestive? In fact, whether it helps digestion is not the reason why it is made. Whether it helps digestion or not, it goes without saying that digestive biscuits are often used to make the bottoms of cheesecakes. I don't know what kind of cookie Mr. Meng's Chifu cookies are, but since they're made of pie, let's do a digestive cookie for the next snack。
Recipe Recommendations
- low-gluten flour 32 grams
- whole wheat flour 38 grams
- butter 27 grams
- whole egg 12 grams
- brown sugar 15 grams
- maltose 5 grams
- baking powder 1/2 teaspoon
- sweetening
- baking
- an hour
- simple
Steps for Indigestion cookies

1
Use the material
2
Butter softening, red sugar, malt sugar
3
Smuggle evenly
4
Join the balls twice
5
To be a flat paste
6
Low-banded powder, whole wheat powder, powdered powder, mixed into butter paste. Medium
7
And pour the rest of the skin into the butter
8
Combine into flat noodles
9
It's on the membrane
10
I'm gonna use a cookie model about 4.5 centimetres in diameter
11
Put it in the oven
12
Use a fork on the surface
13
Put it in the oven, mid-level, 180 degrees up and down, about 12 minutes
14
The surface is yellow and goldIndigestion cookies Make Tips
If the dough is too soft, refrigerate it until it firms up, then roll it out. Leftover scraps can be gathered into a ball, rolled out again, and sliced. Adjust baking time and temperature according to your own oven.