Milk flavored rice flour biscuit
There are biscuits added to rice flour. The key point is that they are not hard to eat. They don't feel like eating dough.Step 1 . Prepare a steel basin, put all the powder materials in and mix them with a scraper.
Step 2 . Pour in fresh milk and brown rice oil, and mix with a scraper to form a dough.
Step 3 . Put the dough in plastic bags or wrap it with plastic wrap and refrigerate for 15-20 minutes to relax.
Step 4 . Put the dough on the silicone rod pad, cover it with fresh-keeping film (or cut plastic bag) and form a dough with a thickness of 0.25~0.3 cm.
Step 5 . Quickly emboss with a die. The dough stick is too thick and tastes bad. In addition, it will swell slightly when baking, so don't stick thick at the beginning. In addition, the thickness of each biscuit should be the same, and the color will be even when baking.
Step 6 . When mixing dough, do not over stir it, which will cause gluten. When pressing the dough, you can use a dividing knife and silicone rod pad to assist, so that it is convenient to move the pressed dough onto the baking cloth.
Step 7 . Put the pressed biscuits on the baking tray (spread baking paper or cloth).
Step 8 . Today, this style pokes holes with toothpicks.
Step 9 . Preheat the oven at 170 ℃ for 5 minutes, and bake in the oven for 9~10 minutes.
Step 10 . When baking for 5 minutes, take out the baking pan and change the inside and outside (the inside is easier to scorch, and the color on the exchange position is more uniform). Changing the face will waste about 1 minute, and there is no need to increase the time.
Step 11 . Wait for the time to beep, and then take it out after being stuffy for a while. After taking it out, put a paper towel on it to absorb oil, cool it and seal it for storage.
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