I have eaten this biscuit in a western restaurant. I looked at it in a humble way. After eating it, I didn’t have any hope. I thought it was great. I wrote it down at the time. Later, I saw it again in the magazine of a baking exhibition. So, what are you hesitating? do! Baking: the upper layer of the oven, 170 degrees, about 18 minutes
Preparing raw materials
Pour the vegetable oil into the big bowl and beat the eggs.
Pour brown sugar and fine sugar
Stir well, but don't foam
In another bowl, mix flour, oatmeal, raisins, baking powder, baking soda, and cinnamon.
Pour the powder mixture from step 5 into the liquid mixture in step 4 and carefully mix with a squeegee to make a moist batter.
Dip a dry powder on your hand, pick up a batter and knead it into a round shape.
Flatten the batter and drain it into the baking tray. Put in a preheated oven for baking
1. The batter of this biscuit is relatively moist. When shaping, the hand needs to be stained with dry powder to prevent sticking. 2. If there is no baking soda powder, it can be replaced with the same amount of baking powder, but the surface of the biscuit is not prone to cracks. 3, this biscuit practice is similar to the court peach cake, the taste is also relatively crisp, but it is very different from the peach cake. The inside of the freshly baked biscuit is slightly soft, but it will be crispy after cooling. If it is still soft after cooling, it means that the baking time is not enough, you need to bake for a while.