The easiest way to make oatmeal cookies?
Ingredients: oats, eggs, cooking oil, salt (or sugar), baking soda
Method:
1, first we prepare 250 grams of edible oats poured into a container (supermarkets sell), in the container, cracked 2 eggs, and then add 50 milliliters of cooking oil and mix well, mix well, then add a spoonful of baking soda, a spoonful of salt (if not for weight loss). The food salt (if it is not for weight loss can add the right amount of sugar do not need to add the food salt) and mix well again.
2, mix the oatmeal evenly underhand remove a small piece of kneaded dough, and then pressed into a small pancake shape of a small pancake, try to be a little thinner (gently press can not need to be too hard, so that in the baking will be more crunchy), all of the oatmeal are pressed into a small pancake and put it on the side of the standby.
3, prepare an electric cake pan (or pan), the pan does not need to put cooking oil, the electric cake pan on high heat (pan on low heat) and then we have just made the cookies into the pan and slowly cook to.
4, cook to the pot of cookies after the stereotypes we will turn the pot of cookies over to start cooking to the other side (turn the time of about 2 minutes or so once), the process of cooking to the need to us back and forth constantly turn the surface, from the pot to the pot probably need about 10 minutes of time.
5, with the cookies after the completion of the cookies in order to take out the cookies into the container (the bottom of the container can be laid a layer of blotting paper), so that you can start to eat, just branded to the cookies out of the cookies is not very crispy, we will be placed on the side of the cookies to cool down and then consume the texture will become very crunchy.
Oatmeal cookies oven practice tips
Ingredients: oatmeal 50g, coconut 20g, low gluten flour 20g, whole wheat flour 10g, yellow cane sugar (I use brown sugar) 20g, salt 1 pinch, rapeseed oil (I use corn germ oil) 2 tablespoons, 2 tablespoons of water
Steps:
1, cut the baking paper into a square with a side length of 8 cm.
2. Spread a sheet of parchment paper on a baking sheet.
3. Preheat the oven to 200℃.
4: Place the oatmeal, coconut, powdered ingredients, yellow cane sugar, and salt in a mixing bowl (no need to sift), and stir in a similar way as you would for rice. The ingredients are full of air, light and fluffy, so that it is easier to mix with the fat and moisture.
5. Weigh the canola oil accurately, pour the canola oil into the center of the powdered ingredients, and scrape the remaining canola oil from the spoon into the bowl with your hands. Mix the oil and the powder ingredients thoroughly, stirring with a technique similar to panning rice. Using the palms of your hands, rub the ingredients together to break up the mixture and break up any visible lumps. When the powdered ingredients are mixed with the oil, the overall color darkens and the texture becomes moist.
6. Use a measuring spoon to accurately weigh the water, pour it into the mixing bowl, and stir it with a similar technique as you would rice, mixing quickly. The ingredients will naturally mix into a ball, mixing too long will make the finished product taste hard, can not be mixed into a ball does not matter.
7. Use a large measuring spoon to scoop up a spoonful of the mixed ingredients, smooth it out, and knock the dough from the spoon onto a parchment paper-lined baking sheet, leaving some spacing between each other. Cover the baking sheet with the cut 8*8 parchment paper, and press it with the bottom of a flat-bottomed glass to form thin slices about 2mm thick (about 7cm in diameter). Finish the remaining cookie blanks in this way.
8, preheat the oven to 200 ° C (the actual baking temperature of 170 ° C, more preheating 30 ° C is to open the door of the oven the moment the temperature drops in preparation), put the baking sheet, the temperature is adjusted to 170 ° C, baked for 20 minutes, out of the oven, remove the baking sheet, and put it on a cooling rack to cool.
Tips for Oatmeal Cookies
1, weigh the ingredients accurately. 1 tablespoon = 15 ml, 1 tablespoon = 5 ml.
2, preheat the oven before baking, set the time, the internal temperature of each oven varies, please take the temperature in the recipe as a reference, and adjust the temperature reasonably according to the performance of the oven in the actual operation.
3. Do not overmix the dough. Overmixing will make the dough become harder and harder, and the finished product will not have an attractive color. After mixing the ingredients into a ball, we should finish shaping as soon as possible, and put it into the oven to bake, so that we can make crispy cookies. Prolonged standing of the dough will make the grease rise to the surface, affecting the color and taste of the finished product.
4, the end of the baking from the oven to remove the baking sheet, with a finger to press the center of the biscuit, slightly collapsed a little bit, that is, baked. The residual heat from the baking sheet will continue to bake the cookies through, so don't overbake. If the biscuit collapses noticeably when pressed with your finger, bake a little longer.
Oatmeal cookies diet can eat
British nutrition experts with the same kinetic energy of 17 ingredients to carry out scientific research found that the most very easy to feel full is oatmeal cookies, and chocolate sweet cake and milk cake is not easy to feel full. Eaters MM to maintain a perfect body must give up a variety of snacks, net editor to strongly recommended 10 low-calorie cookies, MM has not worried about eating fat oh!