Pure vegetable Sanweimeng biscuit
Published Apr 12, 2020 at 09:41am ET
Food Material List
- 1 Coconut oil 60g
- 2 salt 14 teaspoons (1.25ml)
- 3 agave nectar 60g
- 4 Baking soda 14 teaspoons
- 5 Whole wheat flour 100g
- 6 Yuzhi Mucha 12 teaspoons
- 7 Beet Root Powder 12 teaspoons
- 8 Lemon juice 14 teaspoons
- 9 ground ginger 14 teaspoons
- 10 Cinnamon powder 14 teaspoons
- 11 American almond
- 12 Pistachio
- 13 Walnut Kernel 50g
- 1 Because coconut oil is very hard, you can put the oven fermentation stall temperature to the surface of the oil slippery start to melt, add salt to the egg beater smoothly, must be beaten evenly, do not have small pieces; when beating, be careful, with the left hand holding the container to rotate, so as not to splash oil residue;
- 2 Add syrup and mix well with a scraper.
- 3 Mix wheat flour and baking soda and sift them. Pour them into syrup and coconut oil and mix them with a scraper.
- 4 Divide the dough into three parts, add tea, ginger powder, cinnamon powder, beet root powder and lemon juice, rub the dough quickly with your hands to avoid high temperature and sticky hands, and freeze the dough in the freezing room.
- 5 Remove dough and wrap it with fresh-keeping film. Roll it into 5 or 6 mm thickness with a rolling pin. Press the nuts on it and press out the shape with a mould. Use a scraper to help quickly remove the biscuits and put them on the baking tray with baking paper. If the dough becomes sticky and soft, turn the dough into freeze-firm and then operate.
- 6 Preheat the oven 180 degrees, put it in the baking pan, and then rotate to 170 degrees (because it is about 10 degrees high), choose the upper and lower three-dimensional hot air circulation baking; the time rotates to 13 minutes;
- 7 When the time is up, take out the baking tray with the handle of the baking tray, and move the biscuits to the baking net to cool them until they are sealed and stored.
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Healthcare food category
Refreshing, Oven recipes, Snacks, Snack, Meat 1, Cook, Sweet