Olive oil protein crisp

Olive oil protein crisp

Introduction:

"Solve the remaining proteins. I haven't found olive oil before. I used peanut oil to make a low gluten powder version. This time there's olive oil and whole wheat flour. It's a complete version. However, before that all low gluten powder version crisp and hard, not to see. This whole wheat flour version, although increased the crisp feeling, but at the same time has a little rough feeling. The taste is still crisp and hard, fate as before. It's hard to find a soulmate of crispy cakes. It's a pity! It's amazing

Production steps:

Step 1: Materials

Step 2: sift the low gluten powder, baking powder and sugar powder together

Step 3: add whole wheat flour and mix well

Step 4: add olive oil and protein

Step 5: mix well with a rubber scraper in an irregular direction

Step 6: make a soft and even batter

Step 7: put it into the flower mounting bag with sharp teeth and flower mouth

Step 8: extrude the pattern in the baking pan

Step 9: Sprinkle with peanuts and press lightly with your hand

Step 10: put in the oven, middle layer, heat 170 ℃, heat 150 ℃, bake for about 20 minutes, then simmer for 10 minutes

Step 11: release

Materials required:

Low gluten powder: 50g

Baking powder: 1 / 4 teaspoon

Powdered sugar: 25g

Whole wheat flour: 15g

Olive oil: 30g

Protein: 30g

Peanuts: 20g

Note: you can also directly cut a small hole in the flower mounting bag to squeeze the broken peanut without baking in advance. Sprinkle on the surface of the batter and press it gently with your hand to avoid falling off. Baking time and vitality are adjusted according to the situation of the oven

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet