8 biscuits 5.5 cm in diameter Rapeseed oil can be replaced by light oils such as salad oil, corn oil, canola oil, and safflower seed oil. From "Nakajima's Baking Classroom" Series - "Smiley Biscuits" Dangdang http://product.dangdang.com/23412301.html Amazon http://www.amazon.cn/dp/B00HPI5N5W Jingdong http://item.jd.com/11388509.html
Put the powder raw materials and salt into the mixing bowl and stir with a method similar to rice.
Add rapeseed oil and the remaining oil in the measuring spoon should also be scraped into the pot with your fingers.
Mix the ingredients thoroughly by hand, and the mixed ingredients look like fish fillets.
With both hands palms facing each other, the raw materials are scattered and fine. Quickly smashing the ingredients by hand is the secret to the crisp taste. Mix until there is no agglomeration.
Pour in the maple syrup and mix by hand.
Fold the dough and gently press it with the palm of your hand and repeat 2-3 times. The finished dough is moist and smooth.
The dough was kneaded into a 8 mm thick dough piece, and the biscuit blank was molded with a circular biscuit having a diameter of about 5 cm.
Bake the baking paper, place the biscuit blank on the baking tray, make the eyes with a bamboo stick, and use the spoon handle to engrave the nose and mouth.
Preheat the oven to 179 degrees, bake for 30 minutes, and color the surface. After baking, take it out and put the biscuits on the baking tray to cool.
1. When making the dough, try to make it thin and even, about 8 mm thick, so that after 30 minutes of baking, the heat is just right. 2, put the biscuits on the baking tray to cool, the residual heat of the baking tray can make the biscuits more crisp.