This cookie has done a long time ago, in fact is acting at that time, trying to become more crisp skin.
But that day was filled out at the point of issue, not made, had to change was making cookies.
Usually when acting, mianpi materials always more, if the filling is also, I'll do some chrysanthemums Tower.
Filling volume just in time, make small cookies, skin formulations are not very sweet, biscuit of naturally low sugar.
In fact said to be low-sugar, is sugar happens to me, I love not very sweet things.
Like sweet, you can then add sugar or jam is also good.
The biscuit is very crisp, I like my picky MOM and dad are eating a lot.
Usually making cookies or skin with a fork of Zakon, otherwise easily muster when baked.
But when I do this the cookie quite anxious, spending patterns, look good how to tie the hole looks like.
So promoting the refrigerator to chill on the surface, when roasted it really didn't muster.
This was discovered, HA HA.
For comparison, I had a plate of grilled some not refrigerated, baking finish is plucked up.
Children don't want to tie the hole's shoes, try cold storage.
More crispy and refrigerated biscuits, Oh.
Dough recipe is very simple, only powdered sugar water,
You can do more at once, you can save in the fridge for several days.
What I'd like to eat, out baked at any time, very convenient.
? ? ? ? ? ? ? ? "Of low sugar crisp cookies" ? ? ? ? ? ? ? ? ?
Fiddle around ~
Ingredients: 150g low powder, corn oil 35g, sugar 25G, water 27G. (You can bake a plate of half)
Practices:
1, all material mixed into mission, Tang for half an hour.
2, the Gan of dough with a Rolling pin into a large patch of uniform thickness, mold into shapes.
3, frozen to the surface hardening, 180 degrees up and down the fire for 20 minutes.
Comparative hard dough, not into a smooth dough, no problem.
While Gan open ductility is good, glossy surface.
Very crisp toast, Oh, on many days of no problem.
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15 eggs, milk-free baking:
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