Chinese Food
Small block coarse grain cake
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Is there such a perfect cookie? There is. This is a small block of coarse grain biscuit. It's my big love in the near future. Because. I ate a little bit too high a while ago. My weight is totally out of control. So. Recently. Er. I'm losing weight. And the effect is good. During weight loss, besides exercise, diet must be controlled. But for people like me who live on cakes and snacks, it's not too hard to eat any sweets . so. Try to eat less. It's more important to eat healthy. Generally speaking, cookies are very high in calories. All the students know that butter and sugar are put in like no money. Put down a few big pieces of butter. A few kilograms of fat will be on the body. Today's biscuit is relatively friendly. Butter is less than half the amount of regular cookies. Like butter cookie 100g flour
Cooking ingredients
Cooking Steps
Step1:Prepare some coarse grains first. We can choose according to our own preferences. For example, all kinds of beans, black rice, purple rice, brown rice, job's tears, lotus seeds and so on. Let their total amount be about 40 grams.
Step2:Put the coarse grain into the dry grinding cup of the Junbao wall breaking machine. Use the dry grinding function to make fine coarse grain powder. In total, we need 35g of coarse grain powder. But there will be loss in the process of grinding. In order to avoid insufficient final amount, we can prepare more coarse grain. About 40g is enough. After grinding, weigh 35g for use.
Step3:Coarse grain flour, low gluten flour and baking powder are mixed together. The butter consumption of this biscuit is much lower than that of ordinary cookies, so even after the butter is sent, a small amount of baking powder is still needed to act as the bulking agent, making the biscuit taste more crisp. The amount of baking powder is not much. You can rest assured. Of course, it's OK not to put baking powder. The crispness of biscuits is a little bit worse.
Step4:Cut the butter into small pieces and soften it. Add salt and sugar. First, use the beater to beat the egg manually for several circles (do not open the electric drive). If you turn on the electric high-speed beater at first, it is easy to make sugar powder splash. Mix the icing sugar and butter well before beating.
Step5:Then you can drive at high speed to get rid of it quickly. This recipe has less butter. Try to beat it in a bowl with an arc at the bottom. Beat the butter until it is fluffy. Add the whole egg mixture 23 times. Continue to beat.
Step6:The butter is very fluffy after the egg liquid is added and well beaten.
Step7:Sift the low gluten flour, coarse grain flour and baking powder into the butter.
Step8:First, use a scraper to press and mix. When it's almost done, you can knead it by hand. Mix butter and flour to make a dough. Do not knead too long. Just knead until the flour and butter have been fully mixed into a ball.
Step9:Put oilpaper on the chopping board. Roll the dough on the oiled paper to a thickness of 1cm.
Step10:Cut off the corners. Make the dough square. Cut into small squares with a knife. The leftover dough can be re rolled into a dough and rolled out again. But do not over rub. Moreover, the crispness of the biscuit made by the dough rolled out again will be a little less than that of the first time.
Step11:Use a fork on a small squar
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Cooking tips:1. The dry grinding cup of the wall breaker can be used to grind coarse grains into coarse grain powder. We can grind it now and do it now. We can also grind more at a time and use it slowly. The types of coarse grains can be matched according to your own preferences. For example, the coarse grains in my small biscuit are mainly red beans. The biscuit made by me is full of the aroma of red beans. 2. If you don't have a wall breaking machine, you can buy the finished coarse grain powder (it must be the powder milled from the pure coarse grain). 3. Please adjust the baking temperature and time according to the actual situation of your oven. The biscuits after baking are crisp inside and outside after cooling. If the inner core is soft, it means that the baking temperature is insufficient. It can be put back to the oven and baked for a few more minutes. In addition, the surface of biscuits should not be pasted off due to too high temperature. 4. I don't need flour. Can I use whole grains to make biscuits? ——Although the coarse grain powder is good, don't be greedy. The proportion of coarse grain powder and flour in the formula is appropriate. If
