The practice of old-fashioned biscuits

Nowadays, with the development of society, there are more and more styles of cakes sold on the street, but they don't taste like various additives that children eat. Sometimes I think of old-fashioned biscuits and old-fashioned bread, which are very delicious. I never had enough to eat when I was a child. Then let's learn to make some old-fashioned cookies now, which can be used as snacks or as breakfast.

The way of making old-fashioned big biscuits 1

1. Beat the eggs (leave some to brush the biscuit surface before baking), pour in corn oil melted in warm water, sugar and a little yeast and mix well. Finally, the flour and aluminum-free baking powder are mixed, poured in, stirred into dough with a scraper, and kneaded several times by hand to make the material more uniform and the finished dough very soft. 2. Put the dough directly on the oil-free paper or tin foil, and roll it into 0.3-0.4cm pieces. I use a 32-liter oven, which is exactly the amount of a plate, cut it into pieces, and finally brush the surface with egg liquid. 3. The upper fire 150, the lower fire 150, and the middle fire for about 20 minutes. Bake until the surface is golden. If you like to dry, turn off the fire and bake for a while, but always pay attention to the surface chromaticity and don't overdo it. 4. Let it dry for a while after being taken out of the furnace, and separate it with a cutter when it is warm, otherwise it will drop more slag and let it cool. 5. Box.

The practice of old-fashioned biscuits II

Ingredients: low flour 100g egg liquid 40g salad oil 40g yeast baking powder 4g sugar 40g.

Recipe practice: 1. Mix all the raw materials except flour and stir well. 2. Sift in the flour. 3. turn it into a ball. 4. Roll into a rectangle. 5. Cut into cubes. 6. Brush a layer of egg liquid. 7. Bake in the oven 180 degrees until golden brown. 8. Take it out and let it cool, and keep it in a fresh-keeping box. It will taste better after softening.

Old-fashioned biscuit practice three

1. Put the flour on the chopping board and dig a hole in the middle (to prevent the liquid from flowing out). Baking powder and baking soda should not be in contact with liquid first, but should be mixed with flour first, and then added with sugar and corn syrup (corn syrup can be bought in Korean food stores, about 12 bottles).

Add eggs, water and oil.

3. Mix flour and liquid with two scrapers. You can't use your hands, it will stick.

4. After mixing evenly, roll the dough back and forth with a hand hammer or a rolling pin. After rolling thin, fold it up and down, fold it into three folds, and then turn it over and roll it. If it's a little sticky, sprinkle some dry flour.

5. After repeated rolling for seven or eight times, sprinkle more dry flour on the chopping board, roll the noodles into a rectangle, slightly thinner, sprinkle some dry flour on them after rolling, then cut them into pieces with a gear knife about 9 cm long and 6 cm wide, and stick a few holes on each piece with pointed chopsticks, so that they will be cooked easily when baking, and then put them in the oven.