Chinese Food
Dark whole wheat Chocolate Walnut crispy biscuit
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Biscuits baked with rye. There is a kind of rough beauty. Not only the shape is as big as the palm, but also the taste is thick, medium and thin. I feel that some of them are rough, fine and mellow. Big walnut, milk chocolate, dark chocolate. Every bite will bring unexpected surprises.
Cooking ingredients
Cooking Steps
Step1:All materials are ready - the whole wheat flour can be replaced by the whole wheat flour; the brown sugar is also called the double sugar. If there is no broken yellow ice sugar can be replaced; the milk chocolate and the black chocolate are used for chocolate; the walnut is roaste
Step2:Sift the rye flour to prevent caking. Do not pour out the bran. After sifting, put it back into the flour. Mix the sodium bicarbonate and rye flour evenly; cut two kinds of chocolate into 1 cm cubes and walnuts into small pieces. Try not to cut them too much. When eating, they will smell like grains
Step3:When you press the softened butter with your fingers, there is a small pit. When you smooth it with the electric egg beater, pour in the black sugar, yellow sugar and fine sugar. First, use the egg beater to stir the sugar and butter, and then beat it at a medium speed for 2 minutes
Step4:Add an egg to the batter. Continue to beat at medium speed for 2 minutes
Step5:The egg and butter paste are completely mixed. They are paste like and have a three-dimensional and a little fluffy feeling
Step6:Pour the flour mixture, such as rye flour, into the butter paste
Step7:Use a scraper to stir evenly without dry powder. Do not over stir to prevent the biscuit from shrinking after baking; then pour walnut kernel and two kinds of chocolate chips into the flour paste
Step8:Mix well with a scraper
Step9:Put the biscuits in the fresh-keeping bag, arrange them, and refrigerate them for more than 30 minutes to set the biscuit paste and facilitate the operation
Step10:Put on disposable gloves, pull a piece of batter, weigh 50g, form a ball, and then pat it flat; meanwhile, the oven begins to preheat 180 degrees
Step11:Lay oil paper on the baking tray in advance. Put the shaped rye biscuits on the oil paper. Leave a space of 5cm between them. There are 12 biscuits in total. They can be baked in three times. The ones that are not baked temporarily can be placed in the refrigerator for cold storage
Step12:Put the biscuits into the preheated oven. Heat them up and down for 190 ℃. 10 minutes. After they are out of the oven, drag the oil paper to the air rack to cool and seal them.
Step13:It's better than peach crisp.
Cooking tips:1. The biscuit is crispy. Due to the large amount of walnuts, milk and dark chocolate, the rough taste of the whole rye can be ignored. On the contrary, the more you chew, the more fragrant it will be; the whole rye can be replaced by the whole wheat flour; 2. The butter should not be over whipped. Just beat it to a smooth shape; if you beat it too hard, the biscuit will deform too much and the shape will be more difficult to control; 3. The baking temperature and time depend on the used The actual situation of the oven and the size, thickness and thickness of biscuits are adjusted. There are skills in making delicious dishes.
