Easy to make afternoon tea: milk powder cookie stick

Easy to make afternoon tea: milk powder cookie stick

Introduction:

"Another food with milk powder. In other words, the taste of milk powder is really different. It's like eating milk flake o (∩)_ ∩) o this small biscuit is learned from you, but I modified the formula - the original formula uses a lot of condensed milk. I saw that the finished product would be first-class sweet, so I modified the formula drastically. It's made of this recipe. The sweetness is OK. It goes well with bitter coffee. "

Production steps:

Step 1: mix softened butter and milk powder.

Step 2: stir well. I directly bring a disposable glove and stir it by hand to save room temperature to soften the butter. Then pour in the condensed milk and milk, and continue to stir until well blended.

Step 3: sift in the low powder.

Step 4: cut and mix into a ball. Note that the use of pressing techniques can be mixed into dough, do not knead flour, in order to avoid gluten.

Step 5: roll the dough into uniform thick pieces, about 0.3cm thick.

Step 6: cut into rectangle, length and width as you like. Cut into thin strips.

Step 7: put into the baking tray, put into the oven preheated 160 degrees, about 12 minutes. The last 2 minutes to stand next to the oven to observe, so as not to scorch ha. When it's hot, it's easy to burn small claws, and it's not strong enough to break.

Materials required:

Low powder: 160g

Butter: 80g

Milk powder: 40g

Condensed milk: 40g

Milk: 30g

Note: 1, milk powder and condensed milk are sweet, unless you particularly love sweet, otherwise do not add sugar at will ha - according to the original formula can all use condensed milk (with 80g condensed milk, no milk), keep enough sweet! 2. If you change part of condensed milk into milk, don't convert the same amount. Milk is much thinner than condensed milk, and its water content is naturally high. If you put too much dough, it will be too thin to form a dough. In addition, the character of different flour is also different, water absorption can not be generalized, it is recommended to reserve 10g milk, according to the degree of dry and wet dough to add.

Production difficulty: simple

Process: Baking

Length: 20 minutes

Taste: milk flavor