Khoom siv:
Cov hmoov nplej siab gluten 270 g, dej 145 g, dawb granulated qab zib 30 g, butter 25 g, qe 20 g, mis hmoov 12 g,inulin9g,5g ,3 g
Cov kauj ruam:
1. Muab dej, qe thiab ntsev rau hauv lub khob cij, ntxiv hmoov, mis hmoov, hmoov inulin, poov xab, do ua ke.
2. Ntxiv cov softened butter thiab do kom txog thaum lub xeev daim nyias nyias.
3. ferment hauv lub thawv rau 2.5 npaug ntawm qhov qub.
4. knead lub khob noom cookie, so rau 15 feeb, faib daim ntawv.
5. Muab tso rau hauv lub phaj ci, ferment dua rau 1.5 mus rau 2 zaug.
6. Kub lub qhov cub 180 degrees, muab lub embryo waking thiab ci rau 20 feeb.
Nco ntsoov:Lub sijhawm ci ci tshwj xeeb raws li hom khob cij, lub khob noom cookie tsis tuaj yeem shaken, butter yuav tsum tau ntxiv tom qab tsim gluten, ntxiv ua ntej yuav cuam tshuam rau kev tsim gluten.
Feature: mos thiab qab, nrog nplua nuj mis nyuj tshuaj tsw qab. Hauv particular, qhov kev ntxhib los mos yog mos, txawm tias rau 2-3 hnub tseem tuaj yeem tswj tau qhov muag muag, cov ntsiab lus ntawm cov roj, qab zib, qe thiab lwm yam kuj tseem qis dua lwm cov qauv ci ci.