Chinese Food
Kelp and meat pine
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Last Sunday, when I was taking biscuits and drinks to the garden, I would not think of the following week. The hearts of the whole nation will be closely united by an earthquake. In the face of disaster, people are always so fragile. But in the face of disaster, the unity, love and touching scenes we show will remain in our hearts forever. I don't think we need more language at the moment. What we should do. We are all doing it. Everyone has done their part. Chinese. Come on. A few friends left me a message saying that I hope I can make some salty snacks. Rummage past things. I found that what I did was mainly dessert. So, I turned out this recipe. This biscuit is very fragrant. It's a good choice to take out for fun or as a snack. You can taste it slowly. The original recipe is 20 grams of meat floss. But I don't think it's tasty enough. It's increased by 50%. It's much better indeed. The meat loving group and
Cooking ingredients
Cooking Steps
Step1:Cut butter into small pieces. Soften at room temperature.
Step2:Weigh 30g of meat flos
Step3:The moss is cut up in advance.
Step4:Mix the seaweed with the meat floss and baking powder into the low gluten flour.
Step5:Mix the seaweed, meat floss, low gluten flour and baking powder evenly for use.
Step6:Add sugar and salt to the softened butter. Beat with the beater until the volume is slightly expanded and the color is white.
Step7:Well done.
Step8:Add the egg mixture three times. Stir well. Stir each time until the eggs and butter are well blended before adding the next time.
Step9:The butter after adding eggs. Beat it like this.
Step10:Pour in the flour mixture prepared in step 5.
Step11:Make a smooth dough.
Step12:Put it on the chopping board and roll it into a rectangular patch.
Step13:Cut into strips with a sharp knife.
Step14:Put the cut strips into the baking tray, and then put them into the oven preheated to 170 degrees for baking. Bake for about 15 minutes. Bake until golden.
Cooking tips:1. When adding egg liquid, it must be added in several times. Each time, it must be fully mixed and then added again to avoid oil-water separation. 2. When kneading into a dough, just knead into a dough. Do not over knead, so as not to affect the crispness of the biscuit. 3. When cutting, try to use a sharper knife to avoid irregular incision caused by continuous cutting of seaweed. 4. The amount of seaweed and meat floss can be increased or decreased according to the taste. There are skills in making delicious dishes.
