Many people are afraid of getting fat when they mention butter and cheese products. In fact, these two things are ingredients with extremely high nutritional value-although butter also contains some fat, the fat content of a high-quality butter is often very small, no more than 30%. Butter is extracted from milk. It is rich in amino acids, protein, and various vitamins and minerals such as vitamin A. It can supplement a lot of nutrients for the development of the body and bones. It is a rare health ingredient for teenagers. Cheese (one type of cheese is also called cheese) is a fermented milk product. Its properties are similar to common yoghurt. They are all made through a fermentation process and also contain lactic acid bacteria that can protect health. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, and its nutritional value is more abundant. Each kilogram of cheese products is concentrated from 10 kilograms of milk and is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a natural food. In terms of craftsmanship, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.
Therefore, eating some butter and cheese products appropriately is still very good for your body. Of course, the prerequisite is that you eat good quality butter and cheese.
cheese Biscuit
By OtiliaKoepp
Recipe Recommendations
- cream cheese 110g
- butter 160g
- fine sugar 60g
- low powder 270g
- milk powder 40g
- salt handful
- milk fragrance
- baking
- half an hour
- simple
Steps for cheese Biscuit
1
Beat peanuts and fine sugar together and grind them into powder. The reason why peanuts and sugar are polished together is that peanuts are relatively oily and can easily agglomerate but not disperse when beaten alone.
2
Butter and cheese are softened at room temperature of 22 degrees to the point of pressing a pit.
3
Use a manual eggbeater to beat the butter and cheese until evenly, without overbeating, just mix well. I put on disposable gloves and stir by hand. It is not recommended to use an electric eggbeater, as it can easily be overdone.
4
Add vanilla essential oil and lemon essential oil, sprinkle with salt, and stir well again.
5
Pour in the peanut sugar powder and sieve into the low flour.
6
Grab, mix, and press into a ball.
7
Put it in a crisper bag, shape it into a ball, and place it in the refrigerator to chill and relax for 1 hour.
8
Roll out the relaxed dough into a 1 cm thick rectangle.
9
Cut one knife in the middle, and then cut a few more knives to form a triangle.
10
Use a straw to press round holes in the dough to make it into a cheese-like shape. Be careful to press holes on the three sides of each small triangle.
11
On an oily baking sheet, the color and texture at this time are very similar to cheese. Of course, if you roll it thicker, it will be more like cheese, but then it will not be easy to bake through in the middle, and the cookie will taste much worse. O(④_④)O Put it in the middle layer of an oven preheated at 170 degrees for about 25 minutes, until the bottom is golden., the surface is slightly yellow.cheese Biscuit Make Tips
1. This recipe has a large amount. It has made more than 20 triangular biscuits with a thickness of 1 cm and two baking plates in a 25-liter oven; if it is made into small biscuits, it may be possible to make 3 or 4 baking plates. 2. The peeled peanuts used here are raw peanuts that are boiled in boiling water for 2 minutes, taken out, peeled, and placed in a cool place in the shade; almond powder can be used instead. 3. If you don't have lemon essence or vanilla essence, you can omit it. 4. The sugar content in this recipe is moderate. If you like sweet TX, you can increase the sugar amount to 100g.