Chinese Food
(sugar reducing version) super crisp marble cookies (spinach flavor) baby snacks (snacks)
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I'm a proper glutton, but I'm afraid of meat. I have no resistance to the crispness of cookies. First of all, I'm making a low sugar version of this cookie. If you like a sweet one, you can add sugar powder by yourself. The reason why I suddenly want to use spinach powder instead of Matcha powder is that the finished product made of Matcha powder is slightly bitter. It's not suitable for babies to eat. Normal babies must hold their mouths when they taste bitter. Hahaha ~ so I hope that the babies can also eat it. By the way, I also supplement iron. It is thought that the beauty value of spinach powder to spinach powder is not inferior to that of Matcha powder
Cooking ingredients
Cooking Steps
Step1:1. Take out the butter in advance and soften it at room temperature. If the butter can't soften itself at room temperature in winter, you can use a blower to blow the butter for a while. If it softens a little, it can be printed by one finger. Don't melt it all. In that case, the butter can't be dismissed. Then the biscuit won't crisp.
Step2:2. First beat the butter with an egg beater. It's about as good as a feather tip. Sift in the sugar and continue to beat until the butter is white.
Step3:3. Add the milk and continue to beat. Let the milk and butter mix well.
Step4:4. Sift in the flour with low gluten, and then mix it evenly with a scraper.
Step5:5. Remember not to roll the dough. Just grasp the dough with your hands and hold it evenly and knead it into a ball.
Step6:6. Sift half of the dough into spinach powder. Let the spinach powder and the dough mix well.
Step7:7. Slowly knead into a ball.
Step8:8. Just mix the colors evenly.
Step9:9. Two dough strips.
Step10:10. Break each into two section
Step11:11. Then layer by layer.
Step12:11. Then slowly knead them. Rub them. Slowly rub them together. Blend them together. This step is a key point to produce patterns. Don't use too much force. Knead the dough into the shape of a round stick. Then wrap it with plastic wrap. Refrigerate for 4060 minutes. Note - the dough stick with good hardness and softness will be very soft. It may deform if it is put directly into the freezer. It may not be so round if it is cut out. Then put the dough stick into the freezer first. About 20 minutes. Make the dough a little harder. Then take it out and give it a little more round and smooth. And then put it into the freezer to freeze without deformation.
Step13:13. After taking it out, put it at room temperature for a while before cutting. Cut into 0.50.6 pieces.
Step14:14. Preheat the oven 160 ° in advance for 510 minutes.. Bake for 1619 minutes. Depending on your oven temper. Attention - especially after about 10 minutes, be sure to stare. Stare. Stare at the edge of the slightly yellow. PS oven has hot air function. Please turn it to hot air for bakin
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Cooking tips:1. Remember that the dough is soft. If you put it directly into the freezer. Maybe the bottom will be flat and easy to deform. Maybe it's not so round. But we can put the dough into the freezer first. First, make the dough a little harder. Then take it out and rub it round. Then put it into the freezer to avoid the phenomenon that the bottom of the dough is flat. 2. This recipe is a low sugar version. Because I want to make it for children to eat, so I don't want to make it too sweet. If the taste is only a little sweet, it is more suitable for children's healthy snacks. It's not too sweet to eat. In the future, the baby is easy to choose food. It's light and healthy. If you like something sweet, you can add a little more sugar. 3. After the biscuit is baked for ten minutes, it must be watched. It must be watched. Watched. Watched. The edge of the biscuit is slightly yellow. The oven can be turned off. This cookie is a little
