Monkey mushroom biscuits

Ingredients:

Low-gluten flour 200g

Monkey mushroom powder 30g

Milk 60g

Butter 30g (can be used with corn oil)

Egg 1

Salt 2g

Yeast 3g

Sweet sugar 20g (can be added to 60g)

Steps:

1. Steps:

1. Soften the butter at room temperature, then add the sugar and egg and beat a little. Melt the yeast in warm milk and add it to the butter mixture, stirring well. Then sift in the low gluten flour, add salt and mix well.

You can replace 15g of the low gluten flour with cornstarch if you like a soft texture

2. Add the monkey mushroom powder and mix well with chopsticks, then knead the dough with your hands (the dough should be slightly hard but not dry, too hard and too dry and it will crack easily), then cover with plastic wrap and let it ferment for 1 hour (in winter when the temperature is low, it can be extended to 2 hours).

3. After fermentation, knead well, roll into a rectangular sheet about a coin thick, cut into even shapes, can be fork jacks, and then evenly arranged into the baking dish.

Preheat oven to 170 degrees for 10 minutes

4. Place in preheated oven at 170 degrees for about 20 minutes.

Temperature according to their own oven, pay attention to observe the surface do not bake Oh!

5. Cool and finish eating!