Old-fashioned large biscuits

Overview

When did I get an old-fashioned biscuit here, it looks more like a pie. Looking at that appearance, there was no feeling of familiarity or déjà vu. I don’t know whose memory it is. I am always curious about all things that are far away. What are those ancient flavors like? Will find out soon. This reduced sugar recipe restored the usual amount of sugar, and the yeast-added dough was shaped and baked with almost no fermentation. I don't know how much the yeast can play a role. The large baked dough sheets are cut into large cubes while they are still hot. In order to match the size of the large biscuits, it saves a lot of trouble and requires only a few knives. Pick up a piece, break it apart, and bite it off. It’s dry and crisp. I wonder whose childhood memory this is? . . .

Tags

• baking
• baking powder
• corn oil
• egg
• flour
• white sugar
• dry yeast

Ingredients

Steps

1. 1 Ingredients: 95g flour, 33g eggs, 40g sugar, 23g corn oil, 0.6g dry yeast, 1g baking powder

   

2. 2 Dissolve the yeast with a little warm water,

   

3. 3 Add egg liquid, oil, sugar,

   

4. 4 Mix well.

   

5. 5 Sift in flour and baking powder.

   

6. 6 Knead into soft dough.

   

7. 7 Roll out into 0.4cm thick slices,

   

8. 8 Transfer to a baking pan and brush the surface with egg wash.

   

9. 9 Put in the oven, middle layer, heat up and down at 150 degrees, and bake for about 20-30 minutes.

   

10. 10 The surface is golden brown and comes out of the oven.

    

11. 11 Cut into large cubes while hot.