Old-fashioned coarse grain soft biscuits
Low gluten flour 190g | Cornmeal 60 grams |
Milk 70 grams | Corn oil 40g |
Eggs 1 | sugar 40g |
Baking powder 2 grams | Yeast 3 grams |
Egg yolk 1 (brush surface) | White sesame seeds A little I |
Step 1
Mix 70 grams of milk, 40 grams of sugar, and 3 grams of yeast evenly, then add 1 egg and stir evenly.Step 2
In another basin, add 190 grams of low-gluten flour, 60 grams of cornmeal, and 2 grams of baking powder and mix evenly.Step 3
Pour in the mixed liquid and add 40 grams of corn oil.Step 4
Mix evenly, knead into dough, cover with plastic wrap, and rest for 20 minutes.Step 5
Roll out the relaxed dough thinly.Step 6
Cut into small pieces.Step 7
Place the baking sheets at intervals and place in the oven to rise at 35 degrees Celsius for 40 minutes.Step 8
After proofing, brush the surface with egg wash, score stripes with a fork, and sprinkle with an appropriate amount of white sesame seeds.Step 9
Put it in a preheated oven at 165 degrees for 20 minutes. The time and temperature are for reference only. It will be golden in color.Step 10
It looks so tempting. It’s an old-fashioned large biscuit with whole grains that is crispy on the outside and soft on the inside. The whole grains are carefully made, delicious, nutritious and healthy. Cooking tips for old-fashioned coarse grain soft biscuits