Ruyi Cookies

Overview

After the release of the red panda biscuits, some friends said that it was too complicated and required this kind of mold. They asked me if there was a simpler one. In fact, I was still exploring. Counting today's one, this is the second time I have baked biscuits. The Ruyi biscuit I am sharing with you today does not require a mold and can be shaped by hand. Dear friends, see how much I like Ruyi. I have to figure out this shape first every time I make pasta.

Tags

• baking
• cookies
• baking powder
• cocoa powder
• low gluten flour
• white sugar
• whole egg liquid
• baking soda
• vegetable oil

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Heat the sugar in the milk and melt it

   

3. 3 When cooling below 50 degrees, add vegetable oil

   

4. 4 Add the whole egg liquid and stir evenly

   

5. 5 Add baking powder and baking soda to the flour

   

6. 6 Sift the flour into the milk liquid

   

7. 7 Use a rubber spatula to mix well until the flour and liquid are completely mixed to form a dough (knead the cocoa powder dough in the same way). Put the two pieces of dough in the refrigerator for more than half an hour. It will be easier to work with when the dough is slightly hard

   

8. 8 Take out the refrigerated dough and roll out both the cocoa dough and the original color dough into evenly thick dough sheets (about 2~3 mm)

   

9. 9 Place the cocoa dough on top of the original dough

   

10. 10 Make a line in the center, roll up both sides toward the middle, and put it in the refrigerator freezer

    

11. 11 Take out the frozen noodles and cut them into even slices. The frozen noodles are easy to cut

    

12. 12 Bake: middle layer of the oven, heat up and down to 170 degrees, about 20 minutes. (Depending on the thickness of the cookies, the baking time may increase or decrease)