Corn digestive cookies
By VicentaLakin
The corn paste is coarse, high fibres that promote gastrointestinal creeping and help digestion. For the sake of health, only very little olive oil was used, no sugar was added, the taste was sore, the smell of milk was so salty。
Recipe Recommendations
- cornmeal 80 grams
- low-gluten flour 40 grams
- baking soda 2 grams
- eggs one
- olive oil 15 ml
- milk powder 40 grams
- salt 2 grams
- salty and sweet
- roast
- an hour
- ordinary
Steps for Corn digestive cookies
1
80 grams of corn pasta
2
40 grams of low-banded flour
3
40 grams of milk powder
4
Two grams of salt
5
Two grams of small soda
6
Fifteen grams of olive oil
7
An egg
8
Put them all in the container
9
And smooth noodles
10
Parity, flattening with your palms, cracks on the edges, squeezed from the center with your fingers, and you can fix them as much as you can
11
With a fork on the face, it's more like a cookie
12
We've got a nice face, lined up in a grill with a grill, and we've got a distance between them
13
The oven is preheated, 180 degrees for 15 minutes. (The temperature and time of the oven above is for reference only, as appropriate.)
14
The baked cookies cooled on the cooling shelf
15
When it gets cold, it tastes like a digestive cookie
16
In order to be healthy, there's no sugar, there's milk powder, there's light cream, there's salt, it's salty, it's a very good fibrous, salty cookie。