Chinese Food
Almond vanilla milk flavored soda biscuit
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Biscuits have always been my baking pain. Because it's always too soft or too hard to make. It doesn't have the crispness of rich biscuits. My son doesn't like it. So try all the time. It's a success today. Biscuits are crispy. They are not as hard as slate. They are not as wet as dried cakes. It feels like digestive biscuits sold outside. I can't finish it. It's also good to make the bottom of cheesecake.
Cooking ingredients
Cooking Steps
Step1:Whisk the whole egg and sugar 30g. Mix well. Add condensed milk. Then beat. Then add butter melt. It begins to ripple and thicken. Add a few more drops of lemon juice and vanilla extract. Beat well and then bask in baking soda, baking soda, sugar and almond powder. Synthetic dough. I do not use milk but condensed milk. I only put an egg. The purpose is to make dough. It is not too thin. I'm too lazy to freeze.
Step2:Spread a piece of oilpaper and roll the dough. Later, it was found that the thickness was always uneven. Therefore, the way of pulling a single mold of dough was used to ensure the same color of a wave.
Step3:Beat the dough with the thickest part of the palm under the thumb to make it thin and even. After pressing the mold, it's faster to press the mold and tear off the redundant surface around. It's easy to deform after taking off the mold. Because the dough is still soft and not tenacious. After pressing, use toothpick to poke a hole in the center of the petal. Poke the flower center into nine cakes. Make sure it's still like a flower when it's inflated. About 0.3mm thick when pressing the biscuit mold. Grow taller.
Step4:The North American oven is 170 ℃ for 10 minutes, because baking with baking soda is faster. Don't forget to spray some water on the biscuits before the exa
Cooking tips:I can't add more bicarbonate. I actually add 2G. A little more. 1g is enough. The butter melted and added to the batter. Because I was lazy. There are skills in making delicious dishes.
