|
Soybean cookie |
|||
|
Materials |
|||
|
Gluten free flour |
100g |
cooked soybean flour |
25g |
|
Salt |
0.4g |
Baking soda |
1.5g |
|
Baking powder |
0.75g |
Butter |
65g |
|
Powdered sugar |
35g |
Room temperatwre egg wash |
10g |
|
Method 1.Put the softened butter into a bowl, add the powdered sugar and mix well. (Warm tips: all mixing action manual operation will make the cookies more fluffy.) Mix almond flour and low gluten flour with a spoon. 2.Prepare another clean bowl, pour in soybean flour and low gluten flour, salt, baking soda, baking powder, mix well 3.sieve the powder, add to the butter 4. mix with cutting method until well mixed and form a dough. 5. Mix the dough well 6.put the dough on the plastic wrap, press and knead through the plastic wrap, and shape into a rectangular shape, send to the refrigerator for half an hour. 7.Remove the plastic wrap from the chilled dough and cut into 21~24 small portions with a spatula, each weighing about 6.5~7g. 8.Knead the dough into a ball and place on a parchment paper lined baking sheet. 9. Bake in preheated oven at 160˚C for 16~18 minutes. 10. Until the tops of the balls are light in color. 11.Prepare the batter by mixing the cooked soybean flour and milk powder together. 12.While the cookies are still warm from the oven, coat them with the soya flour mixture and let them cool.
|
|||
