Chinese Food
Caramel biscuit (butter version + vegetarian version)
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Many people, for various reasons, don't like the taste of butter, can't eat dairy products, don't want to eat too much calories (in fact, butter calories are not higher than vegetable oil), don't want to eat animal fat and so on. They are more repellent to the butter in the cookie formula. They always think about whether they can change it into vegetable oil or not. In fact, the butter in the biscuit formula is not only added as grease most of the time. The butter after being sent plays the role of bulking agent. It makes the paste volume more fluffy and the biscuit taste more crisp. In this case, the butter cannot be replaced by vegetable oil. But there are also biscuits that do not need to be buttered. At this time, if butter is replaced by vegetable oil, it is not bad. But the state of dough and the taste of the finished product are still quite different. Here, I recommend you try today's recipe. It's a recipe that doesn't need butter. If you have tried both versions, it will be more intuitive for the function of butter and vegetable oil in dough
Cooking ingredients
Cooking Steps
Step1:Pour the sugar into the milk pot. Add 1 tablespoon of water. Heat over low heat until the sugar dissolves.
Step2:Boil to sugar water to boil.
Step3:Keep cooking until the sugar starts to change color. The whole cooking process does not need stirring.
Step4:Cook until the sugar water is amber. Turn off the heat immediately and pour in 25 grams of hot water. Shake the milk pan to make the sugar water even. Sugar water will boil violently when pouring hot water. Be careful of splashing.
Step5:Let it stand until the caramel has cooled.
Step6:If you want to make a butter version of caramel biscuit, cut the butter into small pieces and soften it. Add salt. Stir slightly with an egg beater until smooth (no need to beat).
Step7:Pour the cooled caramel in the butter (the cooled caramel is sticky. Use a scraper to scrape off the caramel on the wall of the pot. Don't waste it).
Step8:Mix well with the beater.
Step9:Sift the whole wheat flour and baking soda. Pour in the butter.
Step10:Mix well with a scraper to make a batter. If the batter is too sticky and soft at this time, it can be refrigerated for a while until it becomes hard and non sticky.
Step11:Put the batter in the middle of two fresh-keeping bags or oil paper. Use a rolling pin to roll it into a 0.4cm thick thin sheet.
Step12:Tear off the surface wrap. Use a knife to cut off the irregular corners. Cut into small triangles (or other shapes you like).
Step13:Spread the cut dough on the baking tray, put it into the oven preheated at 180 ℃ and bake for about 13 minutes until it turns red.
Step14:If you are making a vegetarian version, skip step 613. Pour vegetable oil into the cooled Caramel (please choose light and tasteless vegetable oil, such as corn oil and sunflower seed oil. Do not use peanut oil or other oil with strong taste).
Step15:Add salt. Mix well.
Step16:Sift the whole wheat flour and baking soda. Mix with the mixture in step 15. Mix with a spatula to make a dough.
Step17:Roll the dough on the chopping board to make a 0.4cm thick slice. Then cut it into small triangles or other shapes you like. Spread it on the baking tray. Put it in the preheated oven at 180 ℃. Bake for about 13 minutes until it turns to scorching red and then it will be out of the oven.
Cooking tips:1. The flavor of two kinds of caramel biscuits in butter version and vegetarian version are similar, but the shape and taste are slightly different. Generally speaking, the butter version is more fragrant. The shape of the baked product is better. But the dough is easy to stick and difficult to operate. The vegetarian version of dough is not sticky. It does not need to be refrigerated. It does not need to be rolled between two fresh-keeping bags for better operation. 2. Although the dough can be cut into the shape you like, it is recommended to cut into simple shapes such as squares or triangles. Because the dough is soft. If it is cut into too complex shapes, it is not convenient to take it up and spread it on the baking tray. It is easy to deform. 3. Caramel is the most important step in making this cookie. Be sure to master the fire. Heat with a small fire. Prepare hot water in advance. Turn off the fire immediately when the heat is amber. Pour in hot water immediately. The temperature of hot water should be above 70 ℃. Cold water is not recommended. 4. Bake the biscuits until they are burnt red. Be careful not to make them too dark. If you bake it until it's dark, it'll come out
