Vegetable oil banana biscuit

Vegetable oil banana biscuit

Introduction:

"Even with the oven, baking is still far away from me. I often download baking books and go to famous museums. The more I read, the more shocking it is. All kinds of tools, all kinds of molds, all kinds of materials, all kinds of losers. It's a bottomless hole, and it will never be filled. So although I'm itchy about baking, I still can't make up my mind. At home, even the most basic butter and cream are available now. I can only make some simple snacks with vegetable oil to enjoy myself. Today's banana biscuits use very little oil and sugar, which is quite healthy. The taste is really delicious, no kidding. The formula comes from Huanhuan and has been changed. Ingredients: 100g low gluten flour (80g flour + 20g corn starch), 20g sugar, a little salt, more than 1 / 4 spoon baking powder, 30g vegetable oil, 25g water, 60g banana

Production steps:

Step 1: choose this kind of ripe banana with black spots, but it can't be rotten. Take about 60 grams.

Step 2: dice.

Step 3: mix flour, starch, sugar, salt and baking powder, and mix well by hand.

Step 4: add vegetable oil.

Step 5: rub into a coarse powder by hand.

Step 6: pour in water and stir, then add diced banana.

Step 7: use the scraper evenly, do not stir too much.

Step 8: put spoon by spoon on the baking plate, flatten a little, pay attention to leave some space.

Step 9: preheat the oven and bake at 150 ℃ for about 25 minutes.

Materials required:

Low gluten flour: 100g

Banana: 60g

Baking powder: 1 / 4 teaspoon

Vegetable oil: 30g

Water: 25g

Sugar: 20g

Salt: a little bit

Note: 1, bananas can not choose raw, otherwise the flavor is not strong enough. 2. Vegetable oil should be tasteless, such as salad oil, corn oil, etc. 3. I don't have much sugar. It doesn't taste too sweet. If you like sweet, you can add it appropriately. 4. Because of the different performance of the oven, we should control the oven time and observe the color. I still don't have a good grasp of the performance of this oven. It's getting hot again. Low gluten flour is the best choice for biscuits. It's not very easy to buy. It can be replaced by flour and starch in a ratio of 4:1. I do this all the time, and the effect is OK.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity