Recipe: Whole wheat walnut digestive cake (sugar reduction and oil reduction formula)

Home Cooking Recipe: Whole wheat walnut digestive cake (sugar reduction and oil reduction formula)

Notes:

Personally, I like to eat whole-grain foods, whole-wheat bread, whole-grain bread, and naturally, I also like whole-grain digestive cakes. However, in fact, there were relatively few biscuits in the past. First, the biscuits were actually high in calories. The more crisp and delicious the biscuits, the higher the sugary oil was, and the more it was discouraged. Second, the yield of biscuits is too low. A plate is less than a dozen pieces, and more than a dozen. If you don’t have a few mouthfuls, you will eat light. It’s really disproportionate to pay. I always hope to make a biscuit, more whole wheat, less calories, better nutrition, and full of hunger. Finally, the doll can also grind the teeth and the biscuits seem to be able to do it themselves. Then try it. Do it, change it, change it again, and now it feels more appropriate, so share it.

Ingredients:

Steps:

  1. Home Cooking Recipe: In order to ensure the quality, I use the hand-peeled walnuts. Of course, you can buy walnuts that are special for baking or that are not processed twice. Or you can use peanuts to make it, it's not bad. The following is done according to the practice of walnuts.

    In order to ensure the quality, I use the hand-peeled walnuts. Of course, you can buy walnuts that are special for baking or that are not processed twice. Or you can use peanuts to make it, it's not bad. The following is done according to the practice of walnuts.

  2. Home Cooking Recipe: Walnut kernel (the default is raw), first put in a 150 degree oven for about 8-10 minutes. Take it out and let it cool,

    Walnut kernel (the default is raw), first put in a 150 degree oven for about 8-10 minutes. Take it out and let it cool,

  3. Home Cooking Recipe: Make walnuts into powder (in fact, it is small broken, because walnuts have oil, it is difficult to make dry powder, otherwise it will continue to become walnut mud, this fine particles are enough)

    Make walnuts into powder (in fact, it is small broken, because walnuts have oil, it is difficult to make dry powder, otherwise it will continue to become walnut mud, this fine particles are enough)

  4. Home Cooking Recipe: When making walnuts, you can remove the butter and soften it. It is summer now, the sun is very fast, and it is easy to cut small pieces. Soften it, finger pressure, clear fingerprints. (I have skipped a bit of Ding Ding this time)

    When making walnuts, you can remove the butter and soften it. It is summer now, the sun is very fast, and it is easy to cut small pieces. Soften it, finger pressure, clear fingerprints. (I have skipped a bit of Ding Ding this time)

  5. Home Cooking Recipe: Flour, mixed with soda powder, can be sieved to break up the agglomerated flour. Whole wheat flour varies according to the brand. Some wheat bran may not be sieved. It is okay. When the sieve is finished, the wheat bran is poured into the flour.

    Flour, mixed with soda powder, can be sieved to break up the agglomerated flour. Whole wheat flour varies according to the brand. Some wheat bran may not be sieved. It is okay. When the sieve is finished, the wheat bran is poured into the flour.

  6. Home Cooking Recipe: Add butter to the powdered sugar and use a electric egg beater to send it into a feather. What is a feather? See the next step.

    Add butter to the powdered sugar and use a electric egg beater to send it into a feather. What is a feather? See the next step.

  7. Home Cooking Recipe: As shown in the picture, but this is not a squeeze cookie, the demand is not high, so the basic color is lighter, and evenly. (If you don't have an electric egg beater, use a manual egg pumping. Ok, pick up your shirt. Huojoo~~~ There is no sugar powder. You can use fine sugar, but you need to spend more time, because it takes time to melt the fine sugar particles. )

    As shown in the picture, but this is not a squeeze cookie, the demand is not high, so the basic color is lighter, and evenly. (If you don't have an electric egg beater, use a manual egg pumping. Ok, pick up your shirt. Huojoo~~~ There is no sugar powder. You can use fine sugar, but you need to spend more time, because it takes time to melt the fine sugar particles. )

  8. Home Cooking Recipe: Add honey, continue to stir evenly, the color will turn yellow a little,

    Add honey, continue to stir evenly, the color will turn yellow a little,

  9. Home Cooking Recipe: Pour the milk into the thin side and continue to stir. Note that the milk should be at room temperature and should not be refrigerated. Pour it into a little bit thinner, use low speed, and change position to pour in, otherwise it is easy to separate water and oil, turning into bean curd.

    Pour the milk into the thin side and continue to stir. Note that the milk should be at room temperature and should not be refrigerated. Pour it into a little bit thinner, use low speed, and change position to pour in, otherwise it is easy to separate water and oil, turning into bean curd.

  10. Home Cooking Recipe: Step 9 complete the diagram

    Step 9 complete the diagram

  11. Home Cooking Recipe: 7. Pour the flour into the butter and mix it slightly.

    7. Pour the flour into the butter and mix it slightly.

  12. Home Cooking Recipe: Pour in the walnuts.

    Pour in the walnuts.

  13. Home Cooking Recipe: Use a spatula to mix the flour and butter into a dough by cutting and pressing. Do not overdo it. Into a group, evenly.

    Use a spatula to mix the flour and butter into a dough by cutting and pressing. Do not overdo it. Into a group, evenly.

  14. Home Cooking Recipe: It is a sauce purple drop and then wrap the fresh-keeping bag and put it in the refrigerator for more than 40 minutes. The dinosaur egg status is shown on the picture. ^_^

    It is a sauce purple drop and then wrap the fresh-keeping bag and put it in the refrigerator for more than 40 minutes. The dinosaur egg status is shown on the picture. ^_^

  15. Home Cooking Recipe: After taking it out, slightly flatten it. Use a rolling pin to open it, be careful not to jerk open it all at once, but to force it and open it a little. Otherwise it is easy to break. If the dough is too big, you can do it twice.

    After taking it out, slightly flatten it. Use a rolling pin to open it, be careful not to jerk open it all at once, but to force it and open it a little. Otherwise it is easy to break. If the dough is too big, you can do it twice.

  16. Home Cooking Recipe: When you open it, you can change direction. If you keep moving in one direction, it is prone to cracks in the turtle, ensuring that at least most of the whole cake has no obvious cracks. The edge will be a bit, and it can't be completely avoided.

    When you open it, you can change direction. If you keep moving in one direction, it is prone to cracks in the turtle, ensuring that at least most of the whole cake has no obvious cracks. The edge will be a bit, and it can't be completely avoided.

  17. Home Cooking Recipe: 擀 to 3mm thickness, according to my own work many times, 3mm is indeed more suitable, not too thick after baking, not too thin. Too thin, unbaked dough is easy to crack. Thin and even dough can be baked out of the uniform biscuits. Otherwise there will be some raw, some paste.. Some people have doubts how to evenly smash into 3mm thickness. Use a graduated rolling pin. Explain with a picture~

    擀 to 3mm thickness, according to my own work many times, 3mm is indeed more suitable, not too thick after baking, not too thin. Too thin, unbaked dough is easy to crack. Thin and even dough can be baked out of the uniform biscuits. Otherwise there will be some raw, some paste.. Some people have doubts how to evenly smash into 3mm thickness. Use a graduated rolling pin. Explain with a picture~

  18. Home Cooking Recipe: The most fun part is finally here, come and stamp the stamp~, how can I get the most cookies out of a cake...you please play it yourself. After the buckle is completed, the remaining corners will be regrouped, continue to open, continue to buckle ... until all are used up.

    The most fun part is finally here, come and stamp the stamp~, how can I get the most cookies out of a cake...you please play it yourself. After the buckle is completed, the remaining corners will be regrouped, continue to open, continue to buckle ... until all are used up.

  19. Home Cooking Recipe: Transfer the cut biscuit embryos to the baking sheet. This step needs to be handled with care. Otherwise, the biscuits will be discarded. It is more convenient to shovel with a flat scraper at the front. If you apply some oil on the scraper, you can basically do not use your hands.

    Transfer the cut biscuit embryos to the baking sheet. This step needs to be handled with care. Otherwise, the biscuits will be discarded. It is more convenient to shovel with a flat scraper at the front. If you apply some oil on the scraper, you can basically do not use your hands.

  20. Home Cooking Recipe: Use a fork to poke the hole in the biscuit. This is not for the sake of beauty. It is to prevent the biscuit from bulging when it is baked. At first I stamped on the mat and moved to the baking tray. However, it was later discovered that this increased the risk of cracking of the biscuits, so it was simply carried out on the baking tray. Be careful not to force too much when pokeing. Do not poke the baking sheet.

    Use a fork to poke the hole in the biscuit. This is not for the sake of beauty. It is to prevent the biscuit from bulging when it is baked. At first I stamped on the mat and moved to the baking tray. However, it was later discovered that this increased the risk of cracking of the biscuits, so it was simply carried out on the baking tray. Be careful not to force too much when pokeing. Do not poke the baking sheet.

  21. Home Cooking Recipe: Preheat the oven at 175 degrees, place the baking tray and bake at 175 degrees for about 18 minutes. If it is a small household oven, it will cause cooling after opening the door, and can slightly increase the temperature, such as 180 degree preheating. Baking in different ovens may take longer or shorter. This is because the oven has different fire performance and temperature differences. In general, it is not 100% consistent. The biscuit is baked to the edge with a golden brown color. If it is only light yellow, it is a bit raw. This is whole wheat and honey, so the color is deep.

    Preheat the oven at 175 degrees, place the baking tray and bake at 175 degrees for about 18 minutes. If it is a small household oven, it will cause cooling after opening the door, and can slightly increase the temperature, such as 180 degree preheating. Baking in different ovens may take longer or shorter. This is because the oven has different fire performance and temperature differences. In general, it is not 100% consistent. The biscuit is baked to the edge with a golden brown color. If it is only light yellow, it is a bit raw. This is whole wheat and honey, so the color is deep.

  22. Home Cooking Recipe: Immediately after cooling, the net is cooled, and after being completely cooled, it is sealed and stored to prevent moisture from being brittle. ------- Process is finished -------

    Immediately after cooling, the net is cooled, and after being completely cooled, it is sealed and stored to prevent moisture from being brittle. ------- Process is finished -------

  23. Home Cooking Recipe: The following tips for the map

    The following tips for the map

  24. Home Cooking Recipe: The following tips for the map

    The following tips for the map

  25. Home Cooking Recipe: The following tips for the map

    The following tips for the map

Tips:

If you are a newbie, you should also look at the small summary! 1, walnuts can be replaced with other nuts, such as peanuts, but the time to roast is different. Baked in order to make the fragrance of the nuts better. If you don't have nuts at hand, you can omit them. Also try adding some raisins and so on. 2, if you don't have baking soda, you can omit it, but the crispness will decrease, you may feel a little harder. 3, the thickness of the cake should be even, uniform, uniform, important things said three times. This will only be colored evenly and the heat will be even. Even if the heat is even, the taste will be consistent and will not be half-baked. And even if you do it, because the temperature distribution of the oven itself is not uniform, there may be biscuits on the corners, which is unavoidable. The oven has a certain effective area, not full. So try to arrange some in the middle. Don't be too tight. Although this is not a squeeze cookie, there is usually not much expansion, but for the quality of the baking, please leave some space. Don't line too tight! 4, baking temperature and time, because the oven is different, there will really be differences. This is very normal! Don't say, I haven't cooked your time! Or baked! you're lying! I never lie! You have a different effect with me, and a lot of time is different because of the oven! ! And don't talk about the oven, as well as an oven, the baking tray will be different! This is a situation I have not noticed before. Because the amount of roasting is more. I used 2-3 baking trays. Then found that the use of infinite baking pan, and red more (with side) baked out of the burning color, the effect is different! Please see the picture below for decomposition! -----(In view of the kitchen format, please turn up the picture to the process picture 23) --- First of all, the biscuit on the right is baked on the sideless baking tray. (It is the above goods) Obviously, the color on the right side is slightly darker.. Note that the right side is actually the level I need. The left side is a little tender. The reason is that I used the infinite baking tray in the first furnace, and then the baking tray was too hot after being baked. If I changed the red, I would bake the second one. In the second set, I applied the time temperature of the first set, and I found that it was slightly less. It was perfect to think about baking more and then out. In other words, the infinite baking tray can save you a lost time. This made me have some good feelings about the endless baking pan that has not been cold... It turns out that he really needs to exist. Biscuits may be more subtle than bread, but macarons are more emotional than biscuits. I finally know that the people who are around me use this roast pony.... Ok, I am out----(Please refer to the process diagram 24-25 here)---------- Finally, I found out when the biscuits were ready to be collected after the cookies were cold. The picture is even a bit sloppy~~ The biscuit on the right (with a sideless baking tray) is also very uniform at the bottom. But the left side (more red), how much is bulging and uneven. Because the cake is divided into two, I am not the scrap after the mold, and there is no difference in the thickness of the cake. Time is exactly the same. If it is an operational problem... maybe one or two cookies are different. But I turned over a lot of biscuits... The contrast is so obvious, I am also drunk~ I can only assume for a while that it is indeed a slightly different baking tray. Of course, the difference is not big when you eat your mouth. Both are bunny's baking trays, and more red is my love! So there is absolutely no black who holds who ~ If you change the different ovens, if the difference is too big for you to accept, please understand to accept. 5, I give the formula, the sweetness has a range, you can choose your favorite sweetness. I don't like sweetness myself, so the minimum sweetness is slightly sweet. If you want to sell the sweetness of biscuits, you need to make more spurs, more than some. But it is not recommended to reduce sugar! 6, if you want more crisp, you can increase the proportion of butter and reduce the milk properly. The change is not big, and you can increase or decrease in time. For example, butter +5, milk-5, although this ratio is not scientific, but the change in quantity can be considered too small, and vice versa. Reduces butter and reduces heat. But note that the crispness will also drop. It is not recommended to change the formula in large proportions. I can't predict or predict the effect. 7, biscuits, please dry thoroughly, sealed and preserved, especially if you are like the rain in the south. Some boxes are not sealed, and fresh bags are a good choice. This biscuit, if it is taken out of the bag according to the original side, is already very fragrant and very attractive. Eating it is also a crisp taste. The whole family likes it very much, and peas like to use it to grind their teeth. I am very happy to give my daughter a restful molar cake. The pea girl is currently 17M+, and the deciduous teeth are 8 (this point is followed by her, 哼) to the moms. Also need to confirm the ingredients (milk, wheat bran, nuts, etc.) the baby will not be allergic~


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