Composition:

200 grams of low gluten flour

Hericium erinaceus powder 30g

60 grams of milk

30 grams of butter (corn oil can be used)

Eggs 1

2 grams of salt

Yeast 3g

20 grams of fine sugar (60 grams if sweet)

Steps:

1. After the butter softens at room temperature, add sugar and eggs and stir. After the yeast is melted in warm milk, add it into butter paste and stir well. Then sift in the low-gluten flour, add salt and stir well.

If you like the soft waxy taste, you can use corn starch instead of 15g low-gluten flour.

2. Add Hericium erinaceus powder, stir it evenly with chopsticks, knead it into dough by hand (the dough should be slightly hard, but it can't be dried, too hard and too dry is easy to crack), and then cover it with plastic wrap for fermentation 1 hour (the temperature is low in winter, which can be appropriately extended to 2 hours).

3. After fermentation, knead it evenly, roll it into rectangular thin slices about the thickness of coins, cut it into uniform shapes, insert it with a fork, and then put it evenly in a baking tray.

Preheat oven 170 degrees 10 minute.

4. Bake in a preheated oven 170 degrees for about 20 minutes.

The temperature is based on your own oven. Be careful not to burn the surface!

5. Eat it after cooling!