Carrot cinnamon biscuits - vegetable oil is super simple
The recipe comes from Teacher Nakashima.I remember one time in a coffee shop, the clerk gave me a biscuit, a hard, crispy cinnamon-flavored biscuit, and it was delicious, so I saw this recipe and decided to make it.The taste of the biscuits is hard and crispy, and the butter biscuits are too fatty, and this one won't taste at all.Yellow sugar is large-grained yellow sugar, otherwise replace it with white sugar, it should taste worse, sugar powder doesn't work!
WHAT YOU NEED
Ingredients
The biscuit part: moderate80 grams of low-fat flour20 grams of whole wheat flour10 grams of sucroseAbout 1.5 grams of cinnamon powderA little bit of salt25 grams of odorless vegetable oilCarrot portion: moderate30 grams of sucrose15 ml of waterHot water 30 ml
How TO MADE Carrot cinnamon biscuits - vegetable oil is super simple
Steps 1 to 4
1. When the sugar water is cooked into a thick liquid, the color becomes darker, and the smoke begins to appear in the pot, the fire is turned off.
2. Pour 30 ml of hot water along the edge of the pot into the cooked caramel, and if the slow-moving syrup coagulates, stir it over a small fire to melt it.
3. Low-fiber flour, whole wheat flour, 10 grams of yellow sugar, salt, cinnamon powder mixed evenly
4. Pour vegetable oil into the mixed powder, stir evenly into a fine crumb (forgot to take a picture) then add caramel, knead into a dough, do not over-scrub, evenly into a dough
Steps 5 to 8
5. Chopped into 3mm thin slices, shaped with the favorite mold (this part is the most time-consuming, chasing the direct cutter knife of the lower belly a little bit) you can see the coarse sugar grains, they are part of the overall taste of the biscuit
6. Preheat the oven to 170 degrees, the author writes to bake for 25 minutes, because my mold thickness is uneven, staring at the baking for nearly 20 minutes.
7. After cooking, the author specifically emphasizes putting it on the grill to cool until the grill cools, so I did that.
8. It's a great achievement.
9.
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