I don't like the thick milk flavor of butter, so all the biscuits I made are all in the corn oil version. Not only do I personally like this taste, but my friends also said that it is very delicious! This recipe was made according to the recipe of Summer Rose Rosa, only changed a little bit (⊙o⊙)
Take a small stainless steel pot and pour corn oil and powdered sugar.
Stir evenly with a manual egg beater.
Add egg liquid and whipped evenly.
Sift in low powder and cut with a spatula until there is no dry powder.
Take 1/3 of the dough and add cocoa powder or matcha powder.
They are made into rectangular embryos.
Put the two together.
Cut with a squeegee in the middle, then fall together and repeat three times.
Hold the cylinder into a cylinder by hand, or catch the oil paper to the group. Freeze in the refrigerator for 30 minutes.
The oven is preheated to 170 degrees. Take out and cut the thin slices.
In the last few minutes, look in front of the oven to avoid scorching.
Temperature and baking time are for reference only.