Chinese Food
High calcium Tangram biscuit
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So making tangram biscuits grew grass in my heart. First, I used waste paper to study the shapes of the jigsaw puzzle. When I got the idea, I began to think about what kind of biscuit to make. If the biscuit is too crisp, it will be broken before it is handled twice. I have to make a harder biscuit. I think it's more suitable to make a high calcium molar biscuit. I saw this biscuit in the blog of Dacai elder sister. She made it for a small dish. I moved the formula a little better. It's more suitable for adults. I baked 4 sets of Tangram biscuits in total. One set was used for playing. I ate the rest while playing. O(∩_ ∩)O~
Cooking ingredients
Cooking Steps
Step1:Peel the boiled egg. Tear off the white film on the inside of the egg shell.
Step2:Put the eggshell in the grinder of the blender.
Step3:Use the machine to beat the eggshell into powder. The eggshell powder is very thin and light. Take care to cover the container after taking it out, so as to avoid dust everywhere.
Step4:Soften refrigerated butter at room temperature. No need to beat. Put flour, milk powder, dry yeast, baking soda, salt and butter together.
Step5:Pour in the lukewarm milk. The milk can't be cold. Otherwise, the yeast won't melt easily. The milk can't be overheated. Lukewarm milk is OK.
Step6:Knead it into a smooth dough and ferment it at room temperature for about half an hour. In order to avoid the dough drying, cover the basin with plastic wrap or wet towel or drawer cloth. Wait until the dough is slightly larger.
Step7:Put the dough on the chopping board. Press and knead to let the air out of the dough. Then roll the dough into thin sheets with a rolling pin. Cut the dough into a square. Use a fork to evenly insert small holes in the dough.
Step8:Cut the biscuit into the shape of a jigsaw. Then put the cake embryo into the baking tray. Put it in the oven and ferment for about 20 minutes. The biscuit can be slightly thickened. In order to prevent the cake embryo from drying, cover the baking tray with fresh-keeping film or wet towel and drawer cloth. Preheat the oven to 180 degrees. Place the baking tray in the middle layer of the oven and bake for about 1015 minutes until the biscuits are colored and hard.
Cooking tips:* if you want to grind the eggshell into powder, you must grind it very fine. Otherwise, it will affect the taste of biscuits. You can't add too much eggshell powder. Otherwise, it will affect the taste. If you use raw eggshells, you should also boil them. *If the baking time is not enough, the biscuit will be soft. If the baking time is too long, the biscuit will be too deep in color and hard in taste. So the key to crispy biscuit is to master the fire. As long as the color is hard, it is OK. There are skills in making delicious dishes.
