Protein biscuit

Protein biscuit

Introduction:

"I used to make Jun Zhi's protein biscuit, but this one is not that one. In fact, this is the cigarette biscuit of Mr. Meng. Inspired somewhere before, I decided to take teacher Meng's cigarette biscuits for revision. However, in the end, I found that some of the operations were out of control and in a hurry. If I had to go according to the original plan, it would be too time-consuming. Frustrated, he decided to treat it as a protein cracker. But thinking is always jumping. In the process of continuing to make the remaining batter crispy, we have the idea of using the crispness to adapt the original plan

Production steps:

Step 1: Materials

Step 2: soften the butter, add sugar powder and vanilla powder

Step 3: heat with water and stir until butter melts

Step 4: after cooling, add protein

Step 5: stir evenly in irregular direction

Step 6: sift in the low gluten powder

Step 7: mix well in irregular direction

Step 8: put the tile biscuit mold on the oilcloth, and put a proper amount of batter in the hole

Step 9: level the surface with a scraper

Step 10: remove the mold

Step 11: put in the oven, middle layer, heat up and down 160 degrees, bake about 5-10 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 30g

Protein: 50g

Butter: 50g

Powdered sugar: 60g

Vanilla powder: 1 / 2 tsp

Note: the biscuit is very thin, try not to go away when baking, so as not to scorch. The baked biscuits should be sealed to avoid moisture and softening.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet