菠菜餅乾
材料:
雞蛋1顆,細砂糖30g,液體植物油15g,
低筋麵粉130g,自製菠菜粉15g,
做法:
1.低筋麵粉+菠菜粉混合均勻過篩
2.雞蛋打散加入細砂糖攪拌均勻
3.加入液體植物油攪拌均勻
4.過篩的粉類分2次加入以切拌混合的方式混合成糰狀
(括刀若不好操作,可以直接使用手抓捏成糰)
5.麵糰裝入塑膠袋中擀壓成厚約0.3cm, 長方形片狀
6.放入冰箱冷藏庫中休息1小時
7.冰箱取出將塑膠袋剪開
8.麵糰長向對切,再切成正方形的形狀
9.間隔整齊排放在烤盤上,表面用竹籤戳出均勻小孔
10.放入已經預熱至170度c的烤箱中烘烤18-20分鐘, 關火悶10分鐘至成品脆硬即可出爐
11.完全涼透密封保存
Spinach cookies
material:
1 egg, 30g of fine sugar, 15g of liquid vegetable oil,
Low gluten flour 130g, homemade spinach powder 10g,
practice:
1. Low-gluten flour + spinach powder mixed evenly sieved
2. egg break up add fine sugar to stir evenly
3. Add liquid vegetable oil to stir evenly
4. The powder is sieved in two portions by mixing and mixing into a pellet
(Such as knife if not good operation, you can directly use the hand to pinch into a group)
5. Dough into the plastic bag roll into a thickness of about 0.3cm, rectangular sheet
6. Put in the refrigerator freezer for 1 hour
7. Remove the plastic bag and remove the plastic bag
8. Dough long to the cut, and then cut into a square shape
9. Dispersed on the baking pan, the surface with bamboo sticks poke out even holes
10. into the already heated to 170 degrees c oven baking 18-20 minutes, off the fire boring 10 minutes to the finished product can be baked hard
11. completely cool and sealed
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