Afternoon tea easy to do: coarse grain digested cake

Afternoon tea easy to do: coarse grain digested cake

Introduction:

"Compared with Junzhi's recipe, I choose to use whole wheat flour and rye flour to make this biscuit. Although the taste is slightly less crisp than most low flour recipes, I pick up one and chew it slowly. It's still crisp and crisp. The strong smell of wheat and milk overflows. I enjoy drinking milk tea. This recipe can make 0.6 mm small round cakes, about 41, baked in a 25 liter oven for 2 plates. Or you can use the original formula: 65g common flour (medium and low gluten), 75g whole wheat flour, 65g butter, 25g whole egg liquid, 30g brown sugar, 10g maltose, 1 / 2 spoon baking powder (2.5ml)

Production steps:

Materials required:

Whole wheat flour: 200g

Rye flour: 80g

Butter: 130g

Whole egg liquid: 50g

Brown sugar: 60g

Maltose: 20g

Baking powder: 1 teaspoon (5 ml)

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor