Chinese Food
Crispy milk biscuit
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I haven't baked it for a long time. Today, I'll have a super simple, but very crispy snack. Milk biscuit. This is one of the most frequently made biscuits in my family. First, it's not greasy. Then it's very crispy. It's rich in milk flavor. It's a little bit of Fuli biscuits or animal biscuits that I used to eat as a child. It's the small milk biscuits that can be bought in the supermarket now. That's the way. Special crispy. The healthiest snack. Children will love her for sure. How many pieces of popcorn are more delicious than popcorn at night. ha-ha. If you love chocolate, you can make it into chocolate. If you love Matcha, you can make Matcha. If you love Cranberry or raisin, you can make your own taste. This biscuit is very recommended for novices to practice. Because it's really super simple. It only needs 4 steps. There's no technical requirement. The dough doesn't need to be frozen or refrigerated. Make good dough
Cooking ingredients
Cooking Steps
Step1:Put low gluten flour, baking soda, sugar and salt into the basin for us
Step2:Put in milk, corn oil and mix to form a bal
Step3:Knead into dough. Cover and wake up for 10 minutes. Roll out into 1 mm thin sheet. Then use fork to make small eyes
Step4:Finally, use your favorite mold to press into biscuits. The oven is 180 degrees. Heat up and down. Bake in the oven for 1012 minutes. Take it out and let it cool. It will be very crispy.
Cooking tips:1. Fine granulated sugar and soft white sugar are OK. There is no special requirement for this. 2. A little salt can not make the biscuit so sweet. The taste will be very good. 3. Don't put too much bicarbonate. 1g is enough. 4. The oil must use the oil without taste. Don't use peanut oil or rapeseed oil. It will affect the taste. 5. Roll the dough as thin as possible. The biscuit baked in this way is very crispy and delicious. 6. Remember to put the endless biscuits in the sealed box or sealed cover. To prevent it from becoming brittle. There are skills in making delicious dishes.
