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1
First mix the liquid ingredients, add corn oil to milk and stir thoroughly to emulsify, add egg liquid and stir evenly, add sugar and yeast powder, mix evenly. -
2
Then add the dry ingredients, sift into the high-gluten flour, and stir with chopsticks to form a fluffy consistency. -
3
Knead the dough into a smooth dough. If you have enough time, you can wait for the dough to ferment until doubled in size before doing the following operations. If you are short of time, you can directly divide the dough. -
4
Divide the dough into nine equal parts, roll each part into a ball and flatten it, roll it into a small round cake, and place it on the baking sheet. If you like it thicker, you can roll it out thicker. -
5
For fermentation, select the "fermentation" function of the Kobic 80S wind stove oven, set the temperature to 37 degrees, and set the time for half an hour. The cakes will ferment until they are 1.5-2 times larger. -
6
Spread a layer of parchment paper on the surface of the fermented cookies, press a baking sheet, and you are ready to bake. -
7
The temperature of the Kobic 80S wind stove oven is set to 150 degrees and preheated in advance for 15 minutes on the middle layer. The temperature control of this oven is accurate and stable, and the coloring is also quite satisfactory. -
8
Once baked, it has a milky aroma and a touch of sweetness. It is sweet but not greasy. It is very suitable as a staple food or an afternoon tea snack. -
9
The inside of the biscuit is full of pores, so it tastes very soft. I make a plate every time, seal and freeze the uneaten portion, and then microwave it when eating to restore the softness. The taste is so good that once you make it, you can have enough breakfast for a week. It’s very convenient~