With the public's attention to healthy eating, many light food shops have sprung up in Shanghai, opening one after another, and each business is not bad. This phenomenon has become a new trend indicator of food fashion!
Vegetarian baking refers to baking products made without using animal ingredients such as eggs, butter, milk and cream. Olive oil, peanut oil, soybean oil and coconut oil are used instead of butter. These vegetable oils are more beneficial to human body than butter, and the vegetarian baked goods made are healthier and more delicious.
For dessert, baking lovers and light eaters are not satisfied with the basic way of eating low-fat meals, and begin to explore more low-fat dishes, which not only look good, but also satisfy the taste buds.
If you happen to be a baking enthusiast, you might as well try this recipe, which will definitely bring you a pleasant taste and hopefully solve your confusion! I don't use eggs, milk, butter and other animal raw materials for this biscuit. The calorie is very low, the taste is crisp, sweet and delicious.
Crispy and delicious coconut cocoa oatmeal cookies needs ingredients.
75g of low-gluten flour, 50g of oat, 50g of coconut, 3 spoonfuls of malt chocolate sauce, 8g of cocoa powder, 30g of honey, 40g of rapeseed oil, 25ml of baking soda 1g and soybean milk.
Baking step
1. Weigh the ingredients respectively for later use;
2. Add baking soda to the low-gluten flour, then add oats, and stir evenly with a silicone shovel.
3. Add chocolate sauce, cocoa powder, honey and rapeseed oil and stir well;
If the dough is too dry to stir, then according to the water absorption of low-gluten flour, add a proper amount of soybean milk. I added 25ml here. (This amount is for reference only, a small amount is added several times), and then let it stand for 5 minutes, so that oats can fully absorb the moisture of soybean milk and become softer.
4. Knead into small balls of about 20g/ piece, and put them evenly on the baking tray covered with oil paper, leaving a gap in the middle.
5, gently flatten with the palm of your hand, it can be slightly thinner and the taste is more crisp.
6. Preheat the oven to 160 degrees, put the baking tray in the middle layer, and bake for 15- 18 minutes according to the thickness of the biscuits.
7. The freshly baked cookies are still soft, and move them to the baking net with a silicone shovel to cool.
Tips: This biscuit is characterized by low fat, low calorie and strong satiety. It used to replace my energy supplement during exercise. Crispy and delicious, with a natural taste. My formula is not very sweet. If you like something sweet, you can adjust the amount of honey.
About Substitution (1) Rapeseed oil has high unsaturated fat content (93%), and contains no cholesterol and trans fat. It is a vegetable oil suitable for daily consumption, with high smoke point, and is also suitable for frying and cooking Chinese food.
If you can't buy it, you can use corn oil instead. It would be better if there is coconut oil, which has a stronger flavor. However, olive oil is not recommended for this dessert, it has a conflicting taste.
(2) Honey can be replaced by maple syrup. Maple syrup is as thick as honey. It is made from the juice of sugar maple. The sugar content is different, so it should be used flexibly according to the sweetness when adding again.