Black All Wheat Specs
By VicentaLakin
It's getting cold, and I want to make some hot snacks to get bored. Because you want to eat when you're cold, you want to keep your mouth shut. There's black whole wheat powder in the house, which is used to make a few cookies, and it's used for over a six-month period with a stick, even if it's simple. Just say it. This cracker box, which can be printed, sculpted, sliced, etc.; flour can be adjusted as it pleases, black whole wheat, whole wheat, groin, oatmeal, etc。
Recipe Recommendations
- butter 60 grams
- black whole wheat flour 80 grams
- low-gluten flour 40 grams
- powdered sugar 45 grams
- salt 1 gram
- whole egg liquid 20 grams
- milk powder 10 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Black All Wheat Specs
1
Massive images of materials: low-banded flour, black wheat flour, milk powder, sugar powder, salt, whole egg fluid, softened butter from room temperature。
2
Low-banded flour, black whole wheat flour, and powdered milk are all available。
3
The softened butter in the room is easily pressed with its hands to the finger pits, and it is smoothed with eggs。
4
Sugar powder pours into butter。
5
Pumping with eggs is even, smoother and does not require a break。
6
Twenty grams of egg fluid was poured into butter three to four times, each time in full mixing with butter and then again。
7
The yolk paste, added to the egg fluid, has a light color and is significantly larger。
8
The flour mixture is poured into the butter paste and the egg is mixed into particles。
9
Put on the baking gloves, squeeze the material into groups, and don't overdo it。
10
It is carefully wrapped, flatted, frozen in the fridge for 20 minutes and then hardened; it is too thin and adhesive to be used after it has been cut off and can be used over and over again, with little sticky face and hand。
11
Refrigerated and hardened black whole wheat flour is placed on a silica pad with a smooth scepter cane that turns it to approximately 4 mm of face and a layer of thick flour。
12
With a scepter, it goes down, and it takes shape, and it's all on the face。
13
A 8-centimetre-diameter cookie engraved on the face, when the skin is softer, tearing the torn face off, then sending the whole to the freezer for five minutes, and the face becomes a little harder, making it easier for the cookie to be raw and unchanging。
14
Put the cookies on the sideless grill and the oven preheated 160 degrees。
15
Biscuit is brought into the middle of a preheated oven with a fire of 160 degrees and 13 minutes; the temperature and time are adjusted to the actual condition of the oven and the thickness of the cookie。
16
Once out of the oven, they are placed on the grill, so that the cookies can be easily removed from the cold, and in constant shape; the remaining pieces are remixed, twilighted, stamped and molded, baked; and the dried cookies can be kept in seals to prevent tide。
17
Black all-wheat-print cookies, sweet, deliciousBlack All Wheat Specs Make Tips
1. This is a 100-packed cookie formula with an irregular ratio of black whole wheat flour and low-banded flour that can be adjusted to suit its own preferences or can be replaced by full-size black whole wheat flour or low-banded flour. 2. Biscuits that are not stamped can be carved with different patterns from other moulds, which is just as fun. 3-Faces can be condensed to 3-5 mm thick, with different thickness and quantity, with a slight adjustment for the time of roasting。