Recipe: Vegetable oil version of cranberry biscuits

Home Cooking Recipe: Vegetable oil version of cranberry biscuits

Notes:

The reason for adapting this classic butter cranberry biscuit is that all the delicious foods are rare. Too much consumption will have a certain burden on the body. At the same time, Baidu has some advantages and disadvantages of butter. Butter is a high-fat fat content, although it is also an edible oil, but it is purer than the oil we eat every day, because it is a solid coagulating oil, which is very different from ordinary liquid oil. Simply speaking, it is an omission of complex post-processing, which is an original ecological extraction. [Of course, this kind of butter is rarely seen in our daily life, because the animal fat is extremely high, so the dishes cooked with butter are particularly fragrant, but it is because of this that it is not recommended for long-term consumption. The more oily foods, the more they should be eaten and controlled. Because of their excessive cholesterol and fat content, long-term consumption is prone to cardiovascular and cerebrovascular diseases. 】[Asian and Europeans can not be compared, the difference is not only in diet, although our diet will change with European countries, but if you really exchange food with each other, then you will Understand why we are different. China's diet emphasizes diversification, and it is well-organized, with less oil and low fat, while foreigners demand exquisite and delicious food. Most of the ingredients and cooking methods they eat are fried, and the ingredients are high in calories. The biscuit recipe has some content to learn from the recipe of Xiao Chu Niang, no benefit to learn from, thank you!

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Add whole egg and one egg yolk to sugar, oil, milk powder and stir until the sugar melts.

    1. Add whole egg and one egg yolk to sugar, oil, milk powder and stir until the sugar melts.

  2. Home Cooking Recipe: 2. Sift the low-powder and cranberry into the egg liquid of 1 and cook into a dough. Be careful not to over-smash, so as to avoid gluten from low-powder and the finished biscuits are too hard.

    2. Sift the low-powder and cranberry into the egg liquid of 1 and cook into a dough. Be careful not to over-smash, so as to avoid gluten from low-powder and the finished biscuits are too hard.

  3. Home Cooking Recipe: Place the dough on the chopping board and wrap the dough in plastic wrap or fresh-keeping bag. Finish the shape of the cube, and put it in the refrigerator for about 40-50 minutes.

    Place the dough on the chopping board and wrap the dough in plastic wrap or fresh-keeping bag. Finish the shape of the cube, and put it in the refrigerator for about 40-50 minutes.

  4. Home Cooking Recipe: The taken cuboid oyster is cut into a sheet having a thickness of about one centimeter. The oven is preheated to 170 degrees, and the biscuit baking tray is placed in the oven and baked at 170 degrees for 20 minutes. The surface is golden.

    The taken cuboid oyster is cut into a sheet having a thickness of about one centimeter. The oven is preheated to 170 degrees, and the biscuit baking tray is placed in the oven and baked at 170 degrees for 20 minutes. The surface is golden.

  5. The reason for adapting this classic butter cranberry biscuit is that all the delicious foods are rare. Too much consumption will have a certain burden on the body. At the same time, Baidu has some advantages and disadvantages of butter. Butter is a high-fat fat content, although it is also an edible oil, but it is purer than the oil we eat every day, because it is a solid coagulating oil, which is very different from ordinary liquid oil. Simply speaking, it is an omission of complex post-processing, which is an original ecological extraction. [Of course, this kind of butter is rarely seen in our daily life, because the animal fat is extremely high, so the dishes cooked with butter are particularly fragrant, but it is because of this that it is not recommended for long-term consumption. The more oily foods, the more they should be eaten and controlled. Because of their excessive cholesterol and fat content, long-term consumption is prone to cardiovascular and cerebrovascular diseases. 】[Asian and Europeans can not be compared, the difference is not only in diet, although our diet will change with European countries, but if you really exchange food with each other, then you will Understand why we are different. China's diet emphasizes diversification, and it is well-organized, with less oil and low fat, while foreigners demand exquisite and delicious food. Most of the ingredients and cooking methods they eat are fried, and the ingredients are high in calories.

  6. Every meal in foreign countries is inseparable from beef. They like fried chicken, fried steak, burgers, salads, etc., which means that our oils and fats are too unhealthy, but this is exactly what they must eat every day, just like butter. Whether it is cooking or making a beloved cake, he must be indispensable, because it is really delicious. Two countries advocate health as a quality-demanding, totally different way of eating, so don't deliberately follow suit, that is not suitable for us, the difference in bloodlines. Since the difference in body quality, the digestive function of the stomach does not have such resistance.


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