Low flour 130g whole wheat flour 150g.
Butter130g whole egg liquid 50g
60g brown sugar and 20g maltose.
Baking powder 1 spoon
Steps of Whole Wheat digestive biscuits
Whole wheat digestive biscuits illustration 1 1. After the butter is softened, add brown sugar and maltose and beat with an egg beater until fluffy.
2. Pour half of the egg mixture and stir well.
3. Pour in the remaining egg liquid and stir well.
4. Mix flour and baking powder and sieve. Pour it into whipped butter.
5. Whole wheat flour has bran, and the screened bran is poured back into the flour and stirred.
6. Stir evenly with a rubber scraper.
7. Mix into a soft dough. Refrigerate in the refrigerator for about 1 hour to make the dough have proper hardness.
8. The frozen dough is rolled into 0.3CM thick slices with a rolling pin and cut into circles with a straight knife die.
9. Put the cut biscuits on the baking tray and cross some holes in the biscuits. The remaining scraps can be rolled into a ball again and cut into circles with a knife die again until they are used up. Let the biscuit dough stand for 20 minutes. When standing, preheat the oven, fire at 180℃ and bake for about 12 minutes. When the color gets darker, you can take it out.
skill
1, this biscuit is made of whole wheat flour and bran, and it will have a thick taste unique to digestive biscuits. If you want to make cookies more nutritious and healthy, and don't mind the rough taste, you can replace all the flour with whole wheat flour.
2. Maltose can improve the flavor and appearance of biscuits. If not, you can use gold syrup instead. If not, it can be omitted (not recommended).
3. In addition to circular die cutting, you can also use cookie molds of various shapes to cut colorful cookie shapes according to your own preferences.
This biscuit is not very sweet.