Monkey Head Mushroom Stomach Biscuits

Ingredients:

Low Gluten Flour 200g

Water or Milk 60g

Corn Oil 30g

Monkey Head Mushroom Powder 30g

Egg 1

High Glycemic Resistant Yeast 3g

Sugar 20g

Salt 2g

Sweeten to 60g. p>

Sweetness can add sugar to 60g, recipe low sugar amount, not too sweet

Not like the oil can be reduced to 20g, can also be used in place of butter

Steps:

1. Warm water add yeast and stir, flour add egg and sugar and stir, pour into the yeast water and stir, add salt and stir, pour into the corn oil and stir, lastly, add the monkey head mushroom powder and stir well.

Too much trouble can also be added together and stirred, but be careful: yeast try not to direct contact with sugar

2. mix well and knead into a smooth dough (dough softness and hardness moderate, if too dry add some water, too sticky add some flour), the oven fermentation 40 degrees for 30 minutes (or at room temperature fermentation for 1 hour), take out of the rolling mat on the rolling mat a few times, rolled out into a thin slice about 0.2cm, and cut into favorite shapes. Cut into favorite shapes.

3. Cut the small pieces placed on a baking sheet, preheat the oven 170 degrees, this time you can put the cookies directly into the preheating, preheating cookies have been swollen and become bulging. Oven in the lower middle tube up and down 170 degrees for 15 minutes, baked and removed to cool.

The oven temperature should be adjusted according to their own oven, pay attention to the surface discoloration can be observed, I use a baking mat so placed in the middle, the baking tray is suitable to put in the middle and lower

4. Fermentation of the stomach essential monkey head mushroom cookies on the finished!