oatmeal cookies

Every time we go to the supermarket, the children go to the snack cabinet and are not greedy, often picking one that they haven't eaten at home to taste. I've been looking at the last coarse-food cookie, and I've bought it several times, and I said if I like it so much, I'll make it. The market for coarse-food biscuits, although they are coarse, is more likely to be added to the production process than to eat themselves. Biscuit is the simplest of the baked foods, and with a spectrogenic formula, doing so will hardly fail. Today, this formulation is particularly simple and can be adapted to its own needs, and it is also very good to be non-smoking. Old people and children, make them snacks. Definitely healthier than the cookies you bought. A little bit of knowledge about flour, making bread with high-weather flour, making cookies and cakes with low-weather flour, and the condensity of flour, which depends mainly on the protein content, is determined by the amount of protein per 100 grams of flour. The protein content is about 13 grams per 100 grams per 100 grams of flour and 8 grams per 100 grams per 100 grams of flour. When the protein content is in between, it's medium flour. For bakers, it's very important to choose flour. Wheat is a raw material with good protein quality, making cakes is easy to grow into, making crackers tastes so good。