Ingredients
flour
210g
White sugar
55-60g
Milk (or water)
32g
Soybean oil
None
Whole egg liquid
None
Stinky powder
4g
How to make old-fashioned cookies
- Pour all the ingredients except the flour into a stainless steel basin and beat them with an egg whisk until the sugar is granular.
- Pour in oil and beat until this emulsified state. (You can also use manual egg beater)
- Sift flour
- Sift the flour directly on the dough pad and then grind it into a dough circle.
- Pour the beaten liquid into the surface circumference, use a scraper to replace the surface from the inside to the outside, and then blend it slightly evenly.
- Continue to fold the surface like this. (Don’t knead, it will make gluten and the cookies will not be soft)
- Grease the dough and sprinkle with flour and press into sheets.
- Then roll it into a large rectangular piece, about 0.6 cm thick. Don’t roll it thinner.
- Cut into eight rectangular thick-faced slices. (approximately 5*8 cm)
- Use stainless steel chopsticks to press out the lace for each cookie embryo.
- Just use it to press it, hahaha, there is no tool to deal with it.
- Place in a baking tray and brush with whole egg liquid.
- Grabbed out the patterns (you can also sprinkle some cooked sesame seeds)
- The small fork in the instant noodles became my embossing tool, so I used it to mark the patterns.
- Preheat the oven at 200 degrees five minutes in advance, put it in the middle of the oven, and bake for 10 minutes (it will be cooked in about eight minutes, but the color is a bit light).
- It’s out of the pot.
- Full display, hahaha.
- Fluffy and soft, familiar big childhood biscuit flavor.
- It can also be made into a circle.
- Very cute too!
- This is a big coarse grain biscuit, which is useless and soft.
