Recipe: Vintage big biscuit

Home Cooking Recipe: Vintage big biscuit

Notes:

Now that there are so many pastries, I am more and more missing the pastry when I was young, and I miss the old taste. Old-fashioned cookies, old-fashioned bread, old-fashioned cakes, etc. are my favorites. When I go to the supermarket, I always buy a bag and I don’t eat enough. After pregnancy, the various additives bought outside the pastry, do not dare to eat, so from the old-fashioned biscuits to eat, find information on the Internet and improve it, summed up this old-fashioned big biscuit for all ages, although the taste is The old taste is a little different, but eating soft, when breakfast or snacks, absolutely nutritious and healthy.

Ingredients:

Steps:

  1. Home Cooking Recipe: Eggs are scattered (use the surface of the biscuit before baking), pour in corn oil, sugar, and stir the yeast with warm water. Finally, mix the flour with the aluminum-free baking powder and mix it into a dough with a spatula. Then turn it over by hand to make the material more even and even, and the finished dough is very soft.

    Eggs are scattered (use the surface of the biscuit before baking), pour in corn oil, sugar, and stir the yeast with warm water. Finally, mix the flour with the aluminum-free baking powder and mix it into a dough with a spatula. Then turn it over by hand to make the material more even and even, and the finished dough is very soft.

  2. Home Cooking Recipe: Put the dough directly on oil-free paper or tin foil and press it into a dough of 0.3-0.4cm. I use a 32-litre oven, which is just the amount of a plate, cut into pieces, and finally the surface is brushed with egg liquid.

    Put the dough directly on oil-free paper or tin foil and press it into a dough of 0.3-0.4cm. I use a 32-litre oven, which is just the amount of a plate, cut into pieces, and finally the surface is brushed with egg liquid.

  3. Home Cooking Recipe: Get on fire 150, get off 150, middle layer, about 20 minutes, bake until the surface is golden yellow. If you like to dry it, turn off the heat and bake it with the residual temperature, but always pay attention to the surface color, don't overdo it.

    Get on fire 150, get off 150, middle layer, about 20 minutes, bake until the surface is golden yellow. If you like to dry it, turn off the heat and bake it with the residual temperature, but always pay attention to the surface color, don't overdo it.

  4. After drying, let it dry for a while. When it is warm, use a knife to separate it. If it is not slag, let it cool.

  5. Packing.

Tips:

1. I use the farmer's egg, which is about the same size as the outside. 2, the sugar is reduced, the main elderly and children to eat, made not sweet, and then reduced to the taste of steamed bread. 3, the baking powder online has a prescription of 6g, after the test, 2.5g is enough, although there is no aluminum, but eating too much is not good.


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