Today, I saw the recipe of Xiaoren’s nut biscuits. I was interested in the ingredients of the family. The original recipe was low-gluten flour, almonds, raisins, eggs, and sugar. I used corn flour instead of low-gluten flour, and wheat germ instead of almonds. (This is a little far-fetched, but there is no flavor), blueberries instead of raisins. The baked cookies are crispy and delicious, with a thick scent of wheat, and of course it is easy to satie.
Stir the white sugar together with the flour (in order to make the white sugar melt better, I first grind the white sugar into sugar powder)
Dissolve the protein, add the white sugar flour mixture, stir evenly with the egg beater, and let the air fully enter. After stirring evenly, it presents a bright white smooth biscuit paste.
The wheat germ was added to the biscuit paste and thoroughly stirred with a spatula.
Wash the blueberries with hot water (must be hot water!) and add to the biscuit paste.
The oven is preheated 160 degrees, up and down
Take a proper amount of biscuit paste with a spoon and place it on a baking sheet with baking paper, leaving enough space for baking for 15-20 minutes. Bake until the biscuits turn into light brown, and the aroma can overflow. After being baked, put it on the cooling rack to cool it, pay attention to moisture preservation.