Main ingredients: 120g of low gluten flour, 30g of vegetable oil, 35g of carrot puree, 35g of onion puree, 1g of baking soda, 1g of yeast.

Ingredients: 10g of sugar, 1g of pepper, 1g of salt.

Vegetable cookies practice:

1, ready for the required ingredients, carrot puree and onion puree with the hands of the water squeezed out.

2, low gluten flour, sugar, yeast, baking soda and vegetable oil mixed well.

3. Add the carrot puree, onion puree, salt and pepper and mix to form a dough.

4. Cover the dough with plastic wrap and let it rest for half an hour.

5: Place the dough on a floured board and roll it out with a rolling pin into a thin sheet of about 0.2cm.

6, and then cut with a knife into small equal lengths and widths, and place on a baking sheet lined with greaseproof paper.

7, with a fork on the surface of the fork evenly on the small holes, preheated oven, put can be.

Vegetable cookies making tips:

1, carrot puree and onion puree is made with fresh carrots and onions, cut into pieces, and put into the cooking machine to break into pieces.

2, just broken carrot puree and onion puree contains a lot of water, if you do not squeeze out the water, it will cause the mixing of the dough is too soft, not easy to operate, so squeeze out the water this step is very critical.

3, mixed dough rest, in order to let the dough relax, the finished product taste better.

4. Use a fork to fork small holes in the surface to prevent the cookies from bulging.

5, to ensure that the moisture of carrots and minced onions baked dry, so that the crackers texture will be crisp.