Wheat sprouts and red sugar cookies
By VicentaLakin
Wheat embryos are golden granules, also known as malts, which are the source of wheat life and the most nutritious part of wheat. Amino acids for 18 humans, including proteins, vitamins and minerals, are abundant. It is a quality food of high protein, high cellulose, low heat, low fat, low cholesterol. This little cookie is delicious, nutritious, and very good for old people and kids
Recipe Recommendations
- butter 52g
- brown sugar 38g
- low-gluten flour 55g
- baking soda 1g
- wheat germ 35g
- whole egg liquid 25g
- black sesame a little
- sweet fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Wheat sprouts and red sugar cookies

1
Cream sugar is broken with a blender in the butter room, which is softened (the day-to-day oven or baker fermentation), or is sifted with a spoon on a block of sugar. Other materials ready。
2
Softened butter is mixed with an egg-cutting device at a speed and smooth。
3
Add red sugar。
4
It's a low-speed, medium-speed bump。
5
The egg fluid was added three times, each time evenly。
6
Smashed butter should be in the form of cream。
7
Sift in low powder and small soda, pour into wheat embryos, and mix them with rubber razors。
8
Until the white powder is not seen。
9
Take the appropriate size of the film, wrap it in a noodle, roll up ellipses and put it in the fridge for 20 minutes。
10
Frozen noodle slices。
11
Rounded, made of cakes with hands, with a little black sesame in the middle. Plot, watch out for blanks。
12
The oven, the middle layer, the 175 degrees of fire and the 170 minutes of the fire shall be served for 15 minutes, after which the remaining heat in the oven shall be taken out for cooling。
13
It smells good。
14
Good food, good food。
15
Wheat sprouts of red sugar cookies, amazing combination。
16
It's a mess. Eat upWheat sprouts and red sugar cookies Make Tips
Red sugar is easy to break, and it is best to break it with a mixer or crush it with a spoon and sift it over again, otherwise butter is not easy to disperse。