Rosemary whole wheat shortbread

Rosemary whole wheat shortbread

Introduction:

"Since I made rosemary tiles, my eyes suddenly brightened. Rosemary can do a lot of things. Take advantage of the growth of all things, to a rosemary series, "don't wait for no flowers, empty broken branches.". Meng teacher's rosemary whole wheat pastry, a small amount of testing, lest someone think whole wheat taste too rough. However, although it is called whole wheat, this biscuit only uses a little less whole wheat. The crispy taste seems to cover up the coarseness of whole wheat. Maybe it can be accepted? "

Production steps:

Step 1: Materials

Step 2: wash rosemary and cut it into pieces

Step 3: sift sugar powder, low gluten powder and baking soda together

Step 4: add butter and whole wheat flour

Step 5: rub into a coarse powder

Step 6: add protein and rosemary

Step 7: grab the dough evenly, wrap it with plastic wrap, and refrigerate for half an hour

Step 8: divide it into 10 g / piece and round it

Step 9: put into the baking pan and flatten

Step 10: put in the oven, middle layer, heat 180 degrees, heat 150 degrees, bake for about 20 minutes, then simmer for 10 minutes

Step 11: the surface is golden, and it's out of the oven

Materials required:

Fresh rosemary: 1.5g

Powdered sugar: 25g

Low gluten powder: 50g

Baking soda: 1 / 8 teaspoon

Whole wheat flour: 15g

Butter: 38g

Protein: 5g

Note: Rosemary equal weight is the net weight of leaves after stem removal. No fresh rosemary can be replaced by dried rosemary. Biscuit size can be adjusted as you like.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet