Then again, as parents, children should not overeat a certain kind of food, and the food should be balanced. After all, biscuits are snacks and cannot replace staple food. They can be properly used as additional nutritional supplements between meals, and the primary and secondary can not be reversed.
When it comes to biscuits, most treasure moms can't help but associate them with "high fat", "sweet" and "greasy". This biscuit shared with you today is neither sweet nor greasy, and it is also a nutritious vegetable biscuit. When it first came out of the oven, it tasted just so-so. After a little cold, it tastes crisp and fragrant. After biting, it deeply captured my heart. It's delicious. It's not sweet or greasy, and it's fragrant with potatoes and cauliflower. I put it in front of my family, picked it up and ate a piece. The unified reply said it was delicious. The method is quite simple and worth a try.
Ingredients: Arowana low-gluten flour 130g, camellia oil 30g, potato 40g, broccoli 40g, sugar 10g, baking powder 1g, yeast powder 1g, pepper 1g and salt/kloc-0.
Prepare the ingredients, and it is best to use vegetable oil instead of animal fat to make cookies. This time, I used camellia oil brought from my hometown instead of rapeseed oil, which tastes more mellow.
Peel the potatoes and cut them into small pieces. Break the broccoli into small flowers, soak it and wash it. Cook them in a pot.
Drain the water, pour the potatoes and broccoli into the blender at the same time, and mash them into fine vegetable paste.
Add flour, pepper, tea oil, yeast, sugar, salt and baking powder into the basin.
Knead the dough evenly, cover it with plastic wrap and ferment for about 30 minutes.
Take out the dough and roll it thin on the chopping board, with a thickness of about 2 mm, because the cake embryo will expand after baking.
Take a mold, press out the pattern of the biscuit, and then poke a few holes in the biscuit with a fork to prevent it from cracking after expansion. I used two kinds of molds and made two different shapes.
Spread oiled paper on the baking tray, and spread the biscuits neatly on the oiled paper, leaving a little gap between each biscuit.
Take another biscuit mold, press out small biscuits, and continue to knead the remaining dandruff until it is finished.
Two kinds of biscuits are placed on different baking trays, and you can also bake two kinds of biscuits on one baking tray at the same time, because I can make more biscuits than one baking tray.
Put the two baking pans in the oven separately. It is worth noting that in the middle of baking, it is best to change the position of two biscuits up and down, so that the color and crispness of the baked biscuits will be more uniform.
Bake at 0/70℃ for about 20 minutes with upper and lower fire function/kloc.
Food tips:
1. The newly broken vegetable puree contains a lot of water. If it is too wet, squeeze the water with gauze before mixing. If the water is not squeezed out, the mixed dough will be too soft to operate, so it is very important to squeeze out the water.
2. Fork a small hole in the surface with a fork to prevent the biscuit from expanding or cracking.
The temperature of each oven is different, and the thickness of biscuits is also different. Reduce or increase the temperature according to the actual operation.