How to make your own milk biscuits

It depends on whether your microwave oven has the function of baking, if not, it will be troublesome! First of all, 1Knock the eggs into the basin, add cream, butter and sugar to stir and dissolve, then add milk in batches and mix well, add baking soda, pour in flour and stir well, that is, it becomes a biscuit paste.

Then use your hands to make it into your own favorite shape! Put the finished biscuits in the microwave for 2 minutes, set them, take them out, coat them with oil, and then put them in the microwave! If you want to look good, repeat the previous work! You can eat it in about 10 to 15 minutes.

1. Raw materials: or 200 grams of high-gluten flour, 20 grams of milk powder, 65 grams of powdered sugar, 15 grams of eggs, 16 grams of butter, 16 grams of vegetable oil, 70 grams of milk, 1 2 teaspoons of baking soda (.

2. After mixing flour, milk powder, powdered sugar and baking soda through sifting, add beaten eggs, vegetable oil, softened butter and milk. Knead the dough by hand, put the dough on the cutting board, and use the strength of making bread and kneading the dough, kneading, kneading, falling, and kneading vigorously to gradually form the gluten in the dough.

3. The first purpose of kneading dough is to make the dough appear filmy. When the dough is stretched and the dough forms a thin film, it means that the gluten has expanded.

4. Continue to knead so that the gluten reaches the strongest structure, that is, the completion stage where the perfect film can be formed. This is the time when the dough has the best elasticity, the dough is moderately soft and hard, and the surface has a beautiful luster.

5. To make today's biscuits, the completion stage is still not enough. Continue to work hard to knead the dough so that the dough gradually enters the "softening stage" after the completion stage. The gluten that has formed cannot withstand the continuous kneading, the mesh structure will disintegrate, and the dough will become significantly softer.

When the dough is stretched by hand, the dough exhibits the characteristic of "pulling and stopping", and it is easy to pull out a long strip. When the long dough is broken, the noodles do not retract.

6. Stretch the dough again, and the film can no longer be formed. Tear the dough apart, the internal structure of the dough resembles shredded beef. By this time, the gluten has broken down. To make the dough of this biscuit, you need to knead it to this extent.

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

8. Sprinkle thin noodles on the board to prevent sticking, and roll out the dough until thick. Use a fork to make tiny holes in the dough and carve out a cookie mold (or cut it into small cubes).

9. Place the carved cookie dough on a baking sheet, leaving a certain gap for each dough. After carving the leftovers of the biscuits, you can re-knead the dough and roll it out and use it again.

10. Put the oven in a preheated oven at 175 degrees, in the middle, and bake for about 10 minutes until the surface of the biscuits turns golden brown. Remove the biscuits and let them cool before sealing and storing. It tastes even better when eaten with milk.

Method: 1. Mix flour, milk powder and sugar evenly;

2. Heat the butter into a liquid state through water, pour it into the egg liquid and mix evenly;

3. Then pour the milk into the mixture in step 2 and stir well;

4. Pour the mixture from step 3 into the dry mixture of step 1 and knead the dough by hand;

5. Roll out the dough into large dough sheets with a rolling pin, then cut it into 1 cm square pieces with a knife and drain it into a baking sheet;

6. After the oven is preheated, bake at 180 degrees for 15 minutes.

150g cake flour ingredients: 15g oil, 50g salt, 50g milk, 1g sugar, baking soda.

2. Put the milk in a container, add cake flour, sugar, salt, (cake flour should be sifted) stir slightly and add vegetable oil.

3. Mix into a dough and let rise for 20 minutes.

4. Roll out the dough into a flatbread and let loose for 5 minutes.

5. Carve out the shape with a mold.

6Place in a baking tray lined with oiled paper.

7Place in a preheated oven and bake at 175 degrees for 20 minutes.

2. The whole process of mixing the flour into a paste must be stirred very evenly, otherwise the fried cake will have bubbles, so it is best to use a whisk to stir.

3Squeeze the oranges into juice, then pour them into the paste, and stir well!

4Turn on the electric baking pan and pour in the olive oil.

5. Pour it into the electric baking pan with a soup spoon and make a cake! Flip both sides repeatedly, and it will be fried in about a minute or two!

6. After frying the cake, you can eat it by coating it with peanut butter or jam.

1.Add eggs, flour, sugar, milk powder and baking powder to a bowl.

2.Add water to the bowl to make a smooth dough, or you can also add milk to make it more milky.

3.Rise the dough alive for 20 minutes.

4.Divide the dough, knead it into long strips, then press it flat, and brush it with a layer of egg wash or syrup.

5.Preheat the oven and bake at 150 degrees for 15 to 20 minutes, depending on the size of the biscuits.

200 grams of cake flour, 80 grams of butter, 80 grams of powdered sugar, 1 egg, 1 tablespoon of milk powder, 1 tablespoon of coconut milk powder.

Baking: Oven on the middle level, top and bottom, 180 degrees, about 20 minutes.

1. All kinds of raw materials are weighed, and the butter is softened at room temperature.

2. Beat the softened butter with a whisk until it turns white, and when the volume becomes larger, add sugar and beat evenly.

3. Add the egg mixture three times, and each time you should beat evenly before adding the next time.

4. Add milk powder and coconut milk powder in turn and beat evenly.

5. After whipping evenly, it should be in a thick and delicate state.

6. Add low-gluten flour and stir gently until the flour is all moist. Do not over-stir.

7. Take a piece of batter, knead it into a circle, and then gently flatten it.

8. After kneading all the biscuits, brush a layer of whole egg liquid on the surface, and then put them in the preheated oven to bake.

Materials. 200 g of cake flour 100 g of egg 1 icing sugar 60g salt g vanilla extract a little.

Steps. <>

1. Soften the butter at room temperature, add powdered sugar and salt.

2. Beat until whitish, about 2 times larger than the original expansion.

3. Add the egg liquid in batches and beat it until fluffy (note that a small amount of egg liquid should be added many times to avoid the separation of oil and water).

4. Add vanilla extract and beat until smooth.

5. Sift in low powder.

6. Mix well with a spatula.

7. Knead well, put it in a fresh-keeping bag, roll it flat, and put it in the refrigerator for 30 minutes for later use.

8. Prepare a biscuit mold, take out the biscuit dough, and roll out the surface slightly.

9. Start to preheat Changdi's air oven, this biscuit is baked in the air, the temperature is 170 degrees, and the time is set for 30 minutes.

10. Use the mold to make all the biscuit embryos, put them in a baking tray (about two 28x8 square plates) and <>

11. Put the biscuit tray up and down in the oven and bake for 23 minutes.

12. After baking, transfer the biscuits to the drying rack and seal them after cooling.

13. a finished product.

14. a finished product.

Ingredients: 150 grams of cake flour.

Excipients] 15 grams of eggs, 25 grams of butter, 50 grams of whipping cream, 40 grams of powdered sugar.

Steps:1Butter melts in water;

2.Add eggs to the butter and mix well;

3.Add the whipping cream to step 2 and mix well;

4.Sift the cake flour and powdered sugar and add them to step 3, stirring with a rubber knife until there is no dry powder;

5.Pack the dough in a plastic bag and relax for about 20 minutes;

6.Roll out the dough into a dough cake with a thickness of about centimeters;

7.Use the mold to print your favorite pattern;

8.The rest of the dough is re-rolled into a dough cake with a thickness of about centimeters, and cut it into prismatic or square shapes with a knife;

9.Shape the biscuits and place them in a baking dish;

10.Preheat the oven to 170 degrees, top and bottom heat, and bake on a medium-top layer for 12 minutes.

1. Soften 80g of butter and mix well with 30g of sugar after softening at room temperature.

2. Beat an egg and pour it into the mixture of the previous step in batches, stirring well.

3. Pour 60g of milk into the mixture of the previous step and continue to stir.

4. Then pour 220g of low-gluten flour into the custard liquid in the previous step and mix into a dough.

5. Knead the dough and grow into long strips, and then cut it into several equal parts with a knife.

6. Knead the divided into several equal parts into a round small dough by hand, put the small dough on the baking sheet, and then press the dough twice with a fork, and horizontal and vertical lines appear on the dough. (When pressing the pattern, the dough is flattened into a biscuit shape).

7. Sprinkle an appropriate amount of black sesame seeds on the biscuits, preheat the oven to 180 degrees, and put the baking tray in the oven to bake for about 25 minutes.

Preparation of milk biscuits:

Ingredients: 30 grams of milk, 130 grams of cake flour, 50 grams of butter, 40 grams of sugar, 1 gram of salt.

Steps: 1. Ingredients: milk, butter, cake flour and sugar. The animal butter I use is not vegetable butter, and animal butter is healthier and more delicious than vegetable butter. The milk here can also be replaced with eggs, but the texture of the biscuits is different.

2. The butter is softened at room temperature to the point that you can press the small pit with your fingers, and stir the butter slightly with a manual whisk, I am lazy, and use chopsticks to stir, the actual operation proves that the chopsticks can also play the role of a manual whisk, but the time is a little longer. Add the sugar, stir the butter and sugar vigorously until the butter is white, note that the color is white, not whitish.

3. Add the milk to the butter three times, stir evenly and add the next time each time to prevent the separation of water and oil. Be sure to add the milk in batches, stirring slowly and then fast, the milk has just been added, be slow to prevent the milk from spilling, and when it blends with the butter, you can speed it up.

4. After the low-gluten flour and salt are mixed, they are sifted and added to the butter, and the flour must be sifted, which can prevent the flour from clumping.

5. Knead into dough, don't knead it too much, as long as it forms a ball, no dry powder is fine, too much kneading will form gluten, so as long as there is no dry powder, it's fine.

6. Take a larger baking paper, sandwich the dough in the middle of the baking paper, and roll it out with a rolling pin with a thickness of centimeters.

7. Press out beautiful graphics with cute cookie molds.

8. Put the biscuit blank on the baking sheet, the oven is preheated, the upper heat is 180 degrees, the lower heat is 170 degrees, bake for 10 minutes, the edge of the biscuit is colored, and it can be baked, be careful not to bake the paste. The crispy, creamy, beautiful biscuits are ready.

Tip: Because the temperature of each brand of oven is different, you should set the temperature according to the characteristics of your baking tray; The addition of milk makes the biscuit milk flavor stronger, and the milk should be added in small quantities and many times, and the milk and butter should be mixed evenly every time and then added again; The edges of the cookies only need to be lightly colored.

Many people like to eat biscuits as a snack because biscuits can not only be eaten as a snack, but also as breakfast, because biscuits have a strong feeling of satiety just like bread. Moreover, the method of making biscuits is relatively simple, so many people will choose to make biscuits at home. When making biscuits, pure milk is generally put in, so what are the methods of making biscuits from pure milk?

1. Milk biscuits.

Ingredients: 200 grams of cake flour, 50 grams of milk powder, 40 grams of No. 2 sugar, 50 grams of unsalted cream, 2 eggs.

Method: 1. Prepare the material first, and the low-gluten flour should be sifted;

2. After beating the unsalted cream and eggs separately, add 2 together, then add milk powder and sugar, and finally add sifted low-gluten flour and mix well;

3. Divide the evenly mixed dough into 2 pieces and put them in 2 different bags after the rod is flat;

4. The oven temperature is 160 (the temperature should not be too high, it will easily go black).

2. Mellow milk biscuits.

Ingredients: 100g caster sugar, 90g cream, 50g egg, 160g cake flour, 40g cake flour, 60g milk powder

Method: 1. After softening the cream, beat it with caster sugar until it is loose.

2. Beat the eggs into egg liquid, pour them into Method 1 in 2 or 3 times and mix well, then sieve in low-gluten flour and high-gluten flour and stir well.

3. Add the dough of method 2 to the milk powder and mix well, put the dough into a large plastic bag, flatten it by hand, and then use an olive stick to make a thickness of about centimeters.

4. Cut a rectangle on the white dough, and then press out the shape with the model on the rectangular dough.

5. Spread the baking sheet with baking paper, row Method 4 into the baking tray, put it in the upper layer of the oven, bake at 180 for about 20 minutes, take it out and let it cool.

3. Milk soda crackers.

Ingredients: 55 grams of milk, 150 grams of cake flour, 15 grams of vegetable oil, 30 grams of powdered sugar, grams of baking soda, 1 gram of salt.

Method:1Pour the milk into a container.

2.Add the baking soda to the low flour and sift it, then add the powdered sugar and salt and pour it into the container.

3.Mix slightly and add vegetable oil.

4.Roll out the rectangular dough sheet, let it rest for 5-10 minutes, and then press out the shape. Bake in a preheated 175 degree oven for about 20 minutes.

Process: Roasted.

Taste: Milky flavor.

Calories: Lower calories.

Ingredients: Cooking steps:

1.All ingredients, butter softened at room temperature, powdered sugar and cake flour sifted and set asideAdd the sifted powdered sugar to the softened butter.

3.Beat well with a whisk.

4.Add the whole egg mixture in batches and beat well.

5.Finally, add the sifted cake flour and mix well.

6.Knead the dough, wrap it in plastic wrap and put it in the refrigerator for half an hourTake out the refrigerated dough, sprinkle flour on the kneading mat, roll out the dough into a dough sheet of about 4 mm, and press the pattern on the dough sheet with a biscuit mold.

8.Place on a baking sheet lined with oilcloth.

9.Put it in the preheated oven, 165 degrees on the top and 160 degrees on the bottom for about 10 minutes. After the biscuits are baked, take them out and let them cool before sealing and storing.

Cooking Tips:

Now that the temperature at home is low, butter can be used directly with a microwave oven on low heat, but it cannot be cung into liquid, if it becomes liquid, you can refrigerate it in the refrigerator.

Pay more attention to the oven heat during the baking process of the biscuits, and lower the heat to prevent the bottom of the biscuits from burning.