All-meat cookies

1

Eggs, sugars and salt are placed in the bowls, and they are evenly plattered with an egg-pumper (almost evenly, without the need for distribution)。

2

Into vegetable oil. The butter is soluble in water or the microwave is heated into liquid form and is poured into eggs。

3

The blending is evenly integrated into a blend of sugar oil, so that the fine sugar is fully dissolved。

4

Whole wheat flour, corn starch, milk powder, small soda and powdered powder are sifted and added to the egg oil mixture. "The whole wheat flour contains millet, and if it doesn't pass through the screen, sifting it back into the flour."

5

Powder and liquid formulations are modulated with hands into noodles. Just rub it in a noodle, not too long。

6

(B) PLACING THE DOUGH ON A BAG OR OILPAPER, COVERING IT WITH A BAG OR PAPER AND TURNING IT INTO A FACE WITH A THICKNESS OF 0.3CM (SPREADING IT BETWEEN A BAG OR PAPER WOULD MAKE IT EASIER TO OPERATE)。

7

Remove the upper bag or oil paper, cut the rough edge of the face of the face and cut it into a small triangle。

8

With a fork in the small triangle, small triangles are placed on the grill (with a certain gap between them), in an oven preheated at 175°C and baked for about 12 minutes until the surface is golden。

1. A small amount of butter added to the formulation can improve the quality of biscuits, as well as the taste and taste of cookies, and can be replaced by an equivalent amount of vegetable oil if there is a pursuit of fully butter-free biscuits. 2. When dry and wet materials are mixed into lasagna, the degree of rubbing is determined. Scratch can be organized and not overstretched to avoid the creation of too many. 3. Soda and powdered powder play an important role in the soothing of biscuits and cannot be omitted. The third step of a flatly mixed sugar fluid has a direct impact on the softness and hardness of the conglomerate. If you reduce the amount of sugar used, or if the fine sugar is not melted enough in the sugar oil, the covered noodles will be too dry and too thin. In addition, because flour is water-sorting differently, if your flour is made in proportion to the formula, it is too dry to add eggs to make them conglomerate。