Biscuit is a kind of snack that can replenish protein and powdered sugar and provide calories. The primary raw material is wheat flour. In addition, there are auxiliary materials such as sugars, starches, fats, dairy products, eggs, flavors, leavening agents, and so on. Because of its variety of flavors, it is loved by the elderly and children.
Although there are many types of biscuits, have you ever heard of old-fashioned biscuits? Old-fashioned biscuits are a kind of thick, soft, large biscuits in the Northeast. As the most intimate Chinese snacks in the last century, they have many advantages, simple materials, and sample preparation. Easy to store. So do you know how to make old-fashioned cookies? How do you make old-fashioned biscuits from scratch?
There are two ways of making old-fashioned biscuits, and one is made in the oven at home; the other kind of biscuits on the market is made through the Biscuit Production Line.
Although the old-fashioned biscuits are simple in appearance, they have no characteristics. The taste is soft and non-sticky, delicious and satisfying. If you want to make old-fashioned biscuits at home, save to try the following steps:
Ingredients: all-purpose flour, sugar, corn oil, water, egg liquid, baking soda, egg liquid (for surface brushing)
- Mix all the materials
Pour in corn oil, sugar, and a little yeast that has been dissolved in warm water and mix well. Finally, combine the flour and aluminum-free baking powder into the dough. Use a spatula to incorporate it into a dough, and then use your hands to knead a few times to make the ingredients more integrated. Even the finished dough is very soft.
- Knead into a dough and relax for 10 minutes.
- Roll the loose dough into a dough cake about 1cm thick. Don’t be too thin. If it is light, it will not be soft in the middle.
- Sprinkle a little flour on the baking sheet. Put the shaped dough into the baking tray and brush with egg wash.
Put the dough directly on oil-free paper or tin foil and roll it into a dough crust of about 0.3-0.4cm, cut into pieces, and finally brush the surface with egg wash.
- The golden brown is baked in the oven.
The middle floor of the oven. Upper heat 150, lower heat 150, intermediate layer, about 20 minutes, bake until the surface is golden brown. If you like to be dry, turn off the heat and bake at the remaining temperature for a while, but always pay attention to the Color of the surface, don’t overheat it. On the surface, Color can be. If you like a darker color, you can bake it for 2.3 minutes.
- Cooldown. Let it dry for a while after it’s out of the oven, and separate it with a cutter while it’s warm. Otherwise, let it cool.
- Pack the box.
Tips: The amount of sugar has been adjusted to the lowest level. It not recommend to reduce sugar. The shape of the biscuit can change at will. But the size in the same baking pan should be the same. Most of the products sold in the supermarket are in the shape of sunflowers. You can also sprinkle some sesame seeds on top.
When making old-fashioned biscuits, you can also innovate and change the taste according to your own taste, and try to make biscuits that meet your own taste.
In addition to the production method of the home version, the old-fashioned biscuits on the market are all made by Biscuit Production Line. So why did the biscuit manufacturer choose Biscuit Production Line equipment?
Biscuit Production Line equipment has novel design, compact structure, and high degree of automation, from feeding calendering, molding, waste recycling, drying, oiling, and cooling to one time. Can provide users with hundreds of molds and dozens of process recipes. The production line can change by changing molds to produce soft biscuits, hard biscuits, butter biscuits, sandwich biscuits, soda biscuits, animal biscuits, vegetable biscuits, butter biscuits, ultra-thin biscuits, soda biscuits, animal biscuits, etc. This expertise refers to the top ten automated food machinery technical articles in 2021.