Pelican pretzels
By VicentaLakin
Today, a protein cookie was made out of the remaining proteins made out of baking. The cookies are a little thick, but they're still thin when they're cold, and the material is used to its fullest extent。
Recipe Recommendations
- low-gluten flour 50g
- powdered sugar 50g
- butter 50g
- protein 35g
- sweetening
- roast
- ten minutes
- simple
Steps for Pelican pretzels
1
Butter room temperature softening (softification is sufficient and never melts into liquid form)。
2
Make it even with an eggbeater, don't break it。
3
Add sugar and mix it evenly with an eggbeater。
4
The proteins joined three times。
5
It's evenly mixed with an eggbeater。
6
Second time add protein。
7
同上It's evenly mixed with an eggbeater。
8
For the third time, add protein。
9
同上It's evenly mixed with an eggbeater。
10
Added siftered flour。
11
After the mixing, it's a fine, liquid paste
12
Put the mixed pasta in a plastic bag and cut a flat hole in front。
13
Put it in a pre-heated oven, 160 degrees, down there for about 15 minutes, just to the edge。
14
Squeeze a strip of paste on a dish of tin paper。
15
The finished chart。Pelican pretzels Make Tips
When piping the batter, ensure there is a larger gap between the dollops, as the batter will become thin slices after baking. If the spacing is too small, they will stick together.