biscuits recipes
VicentaLakin
For cookies, it's really good, but because of the amount of oil, my family does less, but for the families who eat, there's always a way to do it. Do it. This cookie is for the next day to take the child to a cooking school at the nutrition club, to prepare a snack for the child, and for the quick and busy making of the biscuit at night, and because of this operation, I recommended it to the newcomers, who had really no technical content, did not need to be so careful, and had no butter, if they had frozen chicken oil and pork oil. I use chicken oil, which is home-grown, healthy, less saturated than butter, but it is not necessary for my relatives to find chicken oil to make it, if there is a rooster. I call it a simple and rough process, and then I call it a "rock cookie," because I don't think it's going to be so cozy, and then I get to the club and it's going to be too good for everyone, and I'm going to be the first lecturer to share low-heat baking, and I'm not the only one who seems to like low-heat baking, but I don't think it's good, but I'm not talking about rock biscuit, so to reduce the oil volume, let's cut it down.
VicentaLakin
Made a lot of cookies and never made soda cookies. Of all the cookies, the most popular are the crackers, the oil, the scum. Hard crackers are accepted only by those who like to grind their teeth. Soda cookies are the least marketable. They're not oily, smelly, sugary. And the whole wheat crackers are never seen well, be it sour or hard, and that kind of rough taste is not popular. Even those who yell at the whole wheat, they never look at it again after they taste it. And this soda cracker, whole wheat, no oil, yeast, it's hard to see. People who don't expect it, they just like it. I wonder if the rest of the fine end of the flour can continue to make bread as whole wheat flour after sifting out the coarse particles, and then just put it in this cookie, which is, after all, a fine wheat mill, which is not as demanding as flour. Flour and wheat flour 6:4 were found at first hand. That's just 60 grams of whole wheat powder, and 20 grams left doesn't mean anything. Decisively decided to reverse the ratio of wheat 6, flour 4, no one else at all. It's nice, like a little cookie, and it's smaller, not more. All of a sudden it turns out that Dooven seems to be a good lock. The bakery ended, the oven was opened, and the smell of soda came up, and it was as if the whole process had been the only time to smell it. It is hard to remember that the cookies that were previously used did not seem to smell particularly visible during the baking。
