Recipe: Soft sister version Kang Yuanti biscuits

Home Cooking Recipe: Soft sister version Kang Yuanti biscuits

Notes:

Kang Yuan's biscuit biscuits have always been my favorite, but the line products are inevitably too many food additives. After slowly contacting the baking, I decided to make a plate. The family is clean and rest assured. Refer to the teacher of Nakajima and Sa5m. After the child, I adjusted the softness of the biscuit body, the taste is softer, and the northern dialect is "small". When the freshly baked, the bottom of the biscuit is crisp and soft inside, and it will not dry out after being cooled. This formula is twice the amount, and everyone can do it in half. [Please be sure to read tips! Be sure to look at the tips! Be sure to look at the tips! 】

Ingredients:

Steps:

  1. Home Cooking Recipe: Add raisins and water to medium and low heat until the water is dry. After taking out, use kitchen paper to dry the water on the surface of the raisins and let them cool.

    Add raisins and water to medium and low heat until the water is dry. After taking out, use kitchen paper to dry the water on the surface of the raisins and let them cool.

  2. Home Cooking Recipe: Mix the powders other than fine sugar with Taomi's method and put it on the side.

    Mix the powders other than fine sugar with Taomi's method and put it on the side.

  3. Mix milk, eggs and sugar evenly. Add corn oil and mix well. Be careful not to separate water and oil~

  4. Sift half of the powder mixture in a well-mixed liquid, mix well and sieve the remaining flour. Finally, use a spatula and hand to gently knead them into dough.

  5. The big dough is divided into two, and the relaxation is 10 minutes.

  6. Take a dough and knead it into a square with a thickness of 6mm and a width of about 18cm. Spread the raisins on the lower part of the cake, stack the other half of the cake, and then smash it into a square or rectangle. Just put it in the baking sheet and it will be OK.

  7. Another dough repeats step 6

  8. Put a layer of milk on the whole cake with a fork and then preheat the oven to 160°

  9. Bake in the middle of the oven for 30 minutes, take out the cooling and cut into pieces~

Tips:

(1) The biscuit body is thinner and will be better, but don't break the dough, or the raisins will be burnt. (2) If you can't figure out the tsp or the spoon, it doesn't matter, according to the baking powder 7g, baking soda. 1g is just fine, but because of their light weight, the dosage spoon is more accurate~(3) The flour of each brand has different water absorption. If the dough is too dry or too wet, please increase or decrease the amount of water and flour as appropriate. (4) Oil as long as the smell It doesn't matter if you don't like it. (5) The biscuit is light and sweet when it is not added with raisins. After adding it, it is not so sweet, so sweet-smelling friends should increase the amount of sugar according to their own taste. (6) Milk powder can be Selectively not added (7) because it is double the amount, so I grilled the two plates together, pay attention to the last ten minutes to swap the two baking plates to the next position so that the two plates are colored consistently.


Look around:

ming taizi durian tofu pizza pumpkin pork soup margaret noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro