How to make traditional milk biscuits in China?

200 grams of Fuqiang flour (or high gluten flour)

70 grams of milk, 30 grams of food

20g milk powder

65 grams of powdered sugar

Egg 15g xiangke food

Butter 16g

Vegetable oil 16g

Baking soda 1/2 teaspoons (2.5 ml)

Method for making milk biscuit

1. Mix and sieve flour, milk powder, powdered sugar and baking soda, then add broken eggs, vegetable oil, softened butter and milk.

2. Knead the dough by hand, put the dough on the chopping board, use your strength to make bread dough, rub, rub, drip and pinch hard, so that the gluten in the dough gradually takes shape.

3. The first purpose of kneading dough is to make a mask. When the dough is stretched into a film, it means that the gluten has swelled.

4. Continue kneading to make gluten reach the strongest structure, that is, the completion stage of forming a perfect film. This is the best time for dough elasticity. The dough is moderate in hardness and the surface has a beautiful luster.

To make this biscuit today, the completion stage is still not enough. Continue to knead the dough vigorously, so that the dough gradually enters the "softening stage" after the completion stage. The formed gluten can't stand continuous kneading, the network structure collapses, and the dough will obviously soften. To put it mildly, it is just beginning to become "soft". When the dough is stretched by hand, the dough shows the characteristics of "continuous pulling", and a long strip can be easily pulled out. After the long dough is cut, the noodles will not retract.

6. Open the dough again, it can't form a film. Tear the dough apart, and the internal structure of the dough is similar to shredded beef. At this time, the gluten has been broken. To make this biscuit dough, you need to knead it to this extent.

7. Knead the dough and put it on the chopping board to relax 15 minutes.

8. Spread a thin layer on the chopping board to prevent sticking. Roll the dough to a thickness of 0.2CM, punch holes in the dough with a fork, and then carve the cookie model (or cut it into small squares directly) with a cookie mold.

9. Put the cut biscuit dough on the baking tray, leaving a certain gap for each dough. The leftover biscuits after carving can be re-kneaded into dough and rolled out for reuse.

10. Put the oven into the preheated oven, fire 175 degrees, bake the middle layer 10 minutes or so, until the biscuit surface turns golden yellow. Take out the biscuits, cool them and seal them. It tastes better when dipped in milk.