有別于市面上的消化餅干
這個改良版的 維持了小麥的清香
又故意做薄 保持餅干應有的酥脆
成分天然 作為牛奶或者咖啡的伴侶 再適合不過了?
用料
無鹽黃油60克
白砂糖50克
鹽1克
全蛋液27克
蛋糕粉或者低筋67克
全麥粉45克
泡打粉1.5克
全麥消化餅干的做法
雞蛋一個，攪拌均勻，取27克待用。
黃油用手持打蛋器打發至兩倍大，放入白砂糖50克，鹽1克攪拌均勻，再把步驟1全蛋液27克分兩次放入黃油糊中，進行攪拌打發直蛋液全部與黃油糊融合。
往攪拌好的步驟2過篩倒入蛋糕粉，全麥粉，泡打粉。并攪拌均勻。
把步驟3面糊，放入保鮮袋里，按壓成團并放入冰箱冷凍室，冷凍1個小時。
冷凍室取出后，用搟面棍把面團搟成1-2毫米薄的面皮，并再次放入冷凍室冷藏半個小時。https://txc.qq.com/products/749947/blog/1702477
https://txc.qq.com/products/750113/blog/1702476
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取出后，用小剛圈硬壓出要的形狀。
想要餅干更好看，可以適當做下裝飾，比如印字母還有餅干上的洞洞。

裝飾完成后，可以放入烤箱，烤箱170度預熱10分鐘，150-160度烘烤15分鐘即可出爐。