Recipe: Butter-free salad oil Margaret biscuits

Home Cooking Recipe: Butter-free salad oil Margaret biscuits

Notes:

I don't know how to take a photo to be beautiful, but to be honest, the taste is really good. I don't like to eat butter. I think there is a cow in the butter. Because there is a baby, I use salad oil instead of corn oil and sunflower oil. Can be, tasteless and healthy without worrying about high calorie, I also added a spoonful of milk powder, no one can not add, the biscuits made are crisp and crisp, and those who don’t like butter can try it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the oil and powdered sugar evenly, then add the condensed milk and mix evenly.

    Mix the oil and powdered sugar evenly, then add the condensed milk and mix evenly.

  2. Home Cooking Recipe: Sift the cooked egg yolk into the pot and mix well, and drip in the vanilla extract.

    Sift the cooked egg yolk into the pot and mix well, and drip in the vanilla extract.

  3. Home Cooking Recipe: Add the sieved cornstarch and low-gluten flour to the mixture without granules.

    Add the sieved cornstarch and low-gluten flour to the mixture without granules.

  4. Home Cooking Recipe: Put it in the refrigerator for one hour and then smash it into the same size and put it in the oven for 165 degrees and bake for about 15-20 minutes.

    Put it in the refrigerator for one hour and then smash it into the same size and put it in the oven for 165 degrees and bake for about 15-20 minutes.


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