Composition:

200 grams of low gluten flour

60 grams of water or milk

30 grams of corn oil

Hericium erinaceus powder 30g

Eggs 1

High-sugar tolerant yeast 3g

20 grams of fine sugar

Salt 2g

If you like sweet, you can add sugar to 60g. This formula is low in sugar and not too sweet.

Unwilling oil can be reduced to 20g, or it can be replaced by butter.

Steps:

1. Add yeast to warm water, eggs and sugar to flour, add yeast water, add edible salt, add corn oil, and finally add Hericium erinaceus powder.

If it is troublesome, you can add them all together and stir them evenly, but pay attention to it: yeast should try not to contact sugar directly.

2. Stir well, knead into smooth dough (if the dough is moderate in hardness, add some water if it is too dry, and the flour is too sticky), put it in the oven for fermentation at 40 degrees for 30 minutes (or room temperature fermentation 1 hour), take it out, knead it on a rolling pin for several times, roll it into thin slices of about 0.2cm, and cut it into the desired shape.

3. Put the cut pieces on the baking tray and preheat the oven 170 degrees. At this time, you can directly put the biscuits in and preheat them together. The preheated biscuits have swelled. Heating the upper and lower tubes in the oven 170 degrees 15 minutes. After baking, take it out to cool.

The oven temperature should be adjusted according to your own oven, just pay attention to the surface discoloration. I use a baking tray, so I put it in the middle layer. The baking tray is suitable for the middle and lower layers.

4. The Hericium erinaceus biscuits necessary for fermenting and nourishing the stomach are finished!