Oatmeal vegetable cake

Oatmeal vegetable cake

Introduction:

"This oatmeal vegetable cake can be said to be a more characteristic biscuit. The use of cereals and vegetables makes this biscuit exude an attractive pastoral fragrance. The taste and aroma of biscuits are very similar to those of vegetable biscuits on the market, but with the love, safety and hygiene of mothers, children who don't like to eat vegetables can also get cellulose unconsciously. "

Production steps:

Step 1: wash and drain the shallots, cut them into pieces and bake them in the oven at 160 ℃ for 10 minutes to dehydrate.

Step 2: cut the ripe carrots into small pieces.

Step 3: cut the butter into small pieces and soften at room temperature.

Step 4: add sugar in several times and beat with electric egg beater until white and big.

Step 5: beat the eggs well, add them into the butter several times, beat well

Step 6: sift the low gluten flour into the basin, cut and mix evenly.

Step 7: add oatmeal, chopped carrot, white sesame and chopped chive.

Step 8: add milk and mix well.

Step 9: divide the dough into small pieces, roll them into balls, and put them into the baking tray covered with oil paper.

Step 10: cross press twice on the dough with a fork, preheat 180 degrees in the oven, bake in the middle of the oven for 20-25 minutes, take it out and keep it in a sealed way after cooling.

Materials required:

Low powder: 150g

Butter: 100g

Whole egg: 70g

Fine granulated sugar: 100g

Pure milk: 20 ml

White Sesame: 20g

Oatmeal: 100g

Carrot: 20g

Minced chives: 20g

Precautions: 1. When adding egg liquid, add a small amount of egg liquid slowly in several times. If too much egg liquid is added at one time, it will be unable to mix well, resulting in separation and unable to achieve emulsifying effect. 2. Vegetables can also be replaced by roasted nuts to make nut biscuits. 3. Sealed storage can maintain crisp and hard taste.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor