Flaxseed crisp

Flaxseed crisp

Introduction:

"Although it's flaxseed, it's the residue of flaxseed oil. I used Mr. Meng's nut cake to get rid of the oil residue. However, flaxseed without most of the oil can not provide the oil to form a crispy taste. The final result is a slightly hard and crispy biscuit, which needs a little bit of effort when it is eaten. But it feels good. "

Production steps:

Step 1: Materials

Step 2: pour half of the sugar powder into the flaxseed oil residue and mix

Step 3: soften the butter and add sugar

Step 4: mix well with a rubber scraper

Step 5: stir with the egg beater

Step 6: add the egg liquid in batches and stir

Step 7: make a uniform cream paste

Step 8: mix baking powder and low gluten powder and sift into the cream paste

Step 9: add the mixed sugar powder flaxseed oil residue

Step 10: mix well

Step 11: take 10 g / piece, rub it round, put it into the baking pan and press it flat

Step 12: do it one by one

Step 13: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for 20-30 minutes, then simmer for about 10 minutes

Step 14: the surface is golden, and it's out of the oven

Step 15: the surface is golden, and it's out of the oven

Materials required:

Flaxseed oil residue: 100g

Powdered sugar: 60g

Butter: 50g

Whole egg: 50g

Low gluten powder: 60g

Baking powder: 1 / 4 teaspoon

Note: flaxseed oil residue can be changed into powder or powder of various nuts; baking time can be adjusted according to biscuit size and actual situation of oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet