Ingredients: Arowana low-gluten flour, broccoli, potatoes, camellia oil, salt, yeast, baking soda powder, sugar and pepper.

Practice steps:

Step 1: Prepare ingredients. It is best to use vegetable oil instead of animal fat to make cookies. This time, I used camellia oil brought from my hometown instead of rapeseed oil, which tastes more mellow.

Step 2: Peel the potatoes and cut them into small pieces. Break the broccoli into small flowers, soak it and wash it, then put it in a pot and cook it.

Step 3: Drain the water, pour the potatoes and broccoli into the blender at the same time, and grind them into fine vegetable paste.

Step 4: Pour the flour, pepper, tea oil, yeast, sugar, salt and baking powder into the basin.

Step 5: Knead the dough evenly, cover it with plastic wrap and ferment for about 30 minutes.

Step 6, take out the dough and roll it thin on the chopping board, with a thickness of about 2 mm, because the cake embryo will expand after baking.

Step 7, take a mold, press out the pattern of the biscuit, and then poke some holes in the biscuit with a fork to prevent it from cracking after expansion. I used two kinds of molds and made two different shapes.

Step 8, spread oiled paper on the baking tray, and spread the biscuits neatly on the oiled paper, leaving a little gap between each biscuit.

Step 9: Take another cookie mold and press out the cookies. Continue to knead the remaining crumbs and roll them thin until they are finished.

Step 10: Put two kinds of biscuits on different baking trays. You can also bake two kinds of cookies on one baking tray at the same time, because I make so many cookies that one baking tray can't hold them.

Step 1 1, put the two baking trays into the oven respectively. It is worth noting that in the middle of baking, it is best to change the position of two trays of biscuits up and down, so that the color and crispness of baking will be more uniform.

Step 12: 170℃ baking for about 20 minutes, fire function.

Step 13: finished product drawing.

Tips:

1. The newly broken vegetable puree contains a lot of water. If it is too wet, squeeze the water with gauze before mixing. If the water is not squeezed out, the mixed dough will be too soft to operate, so it is very important to squeeze out the water. 2. Fork a small hole in the surface with a fork to prevent the biscuit from expanding or cracking. The temperature of each oven is different, and the thickness of biscuits is also different. Reduce or increase the temperature according to the actual operation.