Cream-crackers
By VicentaLakin
I've been very fond of Qing Kee's fibrous crackers lately. So I went to the table, and I added my own ideas, and I finally made this cookie, and my husband said it was better than what I bought。
Recipe Recommendations
- butter 80g
- brown sugar 35g
- white granulated sugar 25g
- salt 2g
- egg yolk one
- milk 25g
- Highland barley powder 80g
- oat flour 60g
- wheat flour 30g
- corn flour 10g
- rice flour 10g
- corn starch 5g
- Black and white sesame powder appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Cream-crackers
1
Butter softens with red sugar, white sugar, salt, mixed with an egg-beater and without a break。
2
The egg yolk was added on several occasions, each time fully mixed with the butter and then added a second time to avoid oil separation。
3
Gradually add milk, while finely mixing, to avoid oil separation。
4
A mix of powdered powders is crucial, with a unique smell of cyanide in the biscuits produced (the oatmeal and rice powders are the result of oatmeal tablets, rice mills, etc.), and corn or rice powders can be replaced with oatmeal and wheat flour if they do not exist。
5
It doesn't look so smooth, it's a little ugly。
6
Add an appropriate amount of black and white sesame and continue to rub it evenly。
7
called the 10g lasagna, rounded and flatted and sent to preheated oven 170°c for about 15 minutes。Cream-crackers Make Tips
The cookie products appear to be rough and rough, but they contain a large amount of dietary fibre, which promotes intestinal creeping and reduces the length of time the food stays in the intestinal tract. It can be used as a substitute for food, with a feeling of abdominal abundance, which reduces the heat intake, facilitates nutritional absorption and equilibrium, and, above all, tastes good