Milk Cookie Sticks
Overview
My baby ate milk biscuit sticks once and liked them very much. As long as he likes to eat, I am never afraid of trouble and will try my best to make it happen. The milk bar I made today was supposed to add some light cream or milk, but I used baby milk powder instead. After all, baby milk powder is more suitable for babies. I used egg yolks instead of the amount of milk that should be used. The biscuit bars made in this way not only retain the milky flavor, but also have a crispier texture and richer nutrition due to the addition of egg yolks. We feel relieved that the little baby has eaten it.
Tags
Ingredients
Steps
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Do not soften the frozen butter, cut it into cubes and add it directly to the cake flour
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Do not soften the frozen butter, cut it into cubes and add it directly to the cake flour
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Knead it with your hands until it becomes sandy. This process is similar to whipping butter and also has a crisping effect.
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Knead it with your hands until it becomes sandy. This process is similar to whipping butter and also has a crisping effect.
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Add baby milk powder and mix well
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Add baby milk powder and mix well
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Add egg yolks and rock sugar powder. The weight of egg yolk is about 40 grams
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Add egg yolks and rock sugar powder. The weight of egg yolk is about 40 grams
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Wrap the dough into plastic wrap and refrigerate for 1-2 hours
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Roll the chilled dough into a large piece with a thickness of about 4 mm, and then cut it into strips 4 mm wide and about 12 cm in length. There is no limit to the specific length
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Place the cut strips into the baking pan
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Bake the oven at 155 degrees Celsius and 150 degrees Celsius for 20 minutes. In my oven, the baking pan is placed a little lower, so the lower heat is lower. There is no upper or lower heat adjustment. You can directly use 150 degrees
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The baked biscuit sticks are crispy, delicious and full of milky flavor. Not only babies love to eat them, but adults also love to eat them
