65 grams of low-gluten flour

Whole wheat flour 80g

Brown sugar 30 grams

Sugar powder10g

Baking powder 1 g

25 grams of whole egg liquid

65 grams of butter

Digestive biscuits's approach (oven-baked whole wheat digestive biscuits-zero failure experience)?

Ingredients: 65g of low-gluten flour, 80g of whole wheat flour, 30g of brown sugar, 65g of butter, white sugar powder 1 0g, baking powder10g, and 25g of whole egg liquid.

Soften butter and add brown sugar and white sugar.

Soften butter and add brown sugar and white sugar.

Add half the egg mixture to beat.

Pour in the other half of the egg mixture and continue to beat until it is thick and delicate.

Sift in the low-gluten flour.

Add whole wheat flour and baking powder.

Stir with a rubber scraper until there is no dry powder.

Pour it on a silicone pad.

Roll it into a rectangle with a rolling pin, and the thickness is about 0.3cm (whole wheat flour is added in it, so it should be cut with a sharper knife, and my knife is not so sharp, so it is not so beautiful).

Put it on a baking tray covered with tin foil and punch some holes in the cookies.

Put it in a preheated (160) oven and bake at 160℃ 15 minutes or so. (upper level)

Baked cookies.

It tastes like whole wheat. It's delicious. Oh, it's sweet. Don't eat it when it's fresh out of the oven, and it will taste better when it's cold.

Tips

1. White sugar can be changed into maltose, so white sugar is used because there is no maltose.

2. Try to use a sharper knife when slicing, so it will look better when you cut it.

3. oven: TO5332