Compared with Junzhi's recipe, I chose to use whole wheat flour and rye flour to make this biscuit. Although the taste is slightly less crispy than most low-powder recipes, I picked up a piece and chewed it slowly. It is still crisp and crunchy, with strong aroma of wheat and milk overflowing, and drink a sip of milk tea... Enjoy it.
This recipe can make 0.6 mm round cakes, about 41 of which were baked in 2 plates in a 25-liter oven.
Or you can also use the original recipe: 65 grams of ordinary flour (medium and low gluten), 75 grams of whole wheat flour, 65 grams of butter, 25 grams of whole egg liquid, 30 grams of brown sugar, 10 grams of maltose, 1/2 tablespoon of baking powder (2.5ML).
Coarse grain digestive cake
Recipe Recommendations
- whole wheat flour 200g
- rye flour 80g
- butter 130g
- whole egg liquid 50g
- brown sugar 60g
- maltose 20g
- baking powder 1 teaspoon
- milk fragrance
- baking
- several hours
- simple
Steps for Coarse grain digestive cake
1
Because there would be big bumps in the middle of my brown sugar, I first used a cooking machine to polish the brown sugar into slightly fine particles.
2
Mix the whole wheat flour, rye flour and baking powder well and sieve. There will be bran left on the sieve. After sifting, pour the bran into the flour and mix well.
3
Cut butter into small pieces and add brown sugar and maltose.
4
Use an egg beater to mix well on low speed, then beat at high speed until fluffy and feathery.
5
Add the egg liquid in 3 times, beating each time until the egg liquid is completely absorbed before adding the egg liquid.
6
until thick and fluffy.
7
Pour in the sifted powder.
8
Gently mix well. Because I use rye and whole wheat, it is not easy to produce tendons, so it is relatively easy to mix. If I use medium flour, it is recommended to gently press with my hands to bring the dough together and form a ball. Because I made two portions, I divided them into two dough pieces, put them in crisper bags, and put them in the refrigerator for 1 hour to make the dough have the right hardness.
9
Roll out the refrigerated dough into thin slices of 0.6 cm, trying to make it even as thick as possible.
10
Cut shapes with a mold, line them on a baking sheet, and relax for 20 minutes. At this time, you can preheat the oven to 180 degrees first. I made it relatively thick, so it took 14 minutes to bake the middle layer. Everyone adjusted the baking time according to the temperament of their own oven and the thickness of the biscuits (for example, in Junzhi's recipe, the biscuits are 0.3 cm, so the baking time is 12 minutes).