Make Cookies at Home: Replace Butter with Corn Oil, Crispy and Delicious, Low in Calories

Many friends have a misunderstanding about biscuits, believing that biscuits are high in calories and eating them will easily lead to obesity. In fact, this is not entirely true. When making biscuits, we can replace some butter with corn oil without affecting the taste. In addition, we can replace some low-gluten flour with whole wheat flour, which can reduce the calories by half. This is also why many fitness enthusiasts choose to eat whole wheat bread and whole wheat biscuits, because whole wheat foods have a strong satiety, and it's not easy to feel hungry.

Whole wheat flour is a natural, unadulterated flour with a strong wheat aroma. Adding whole wheat flour to low-gluten flour can increase the dietary fiber of the flour, reduce the content of carbohydrates, and promote nutrient absorption and digestion. Today, let's share the recipe for whole wheat biscuits. The ingredients needed are: low-gluten flour 160g, whole wheat flour 50g, 1 egg, 55g butter, 50g corn oil, 60g granulated sugar. My child likes to eat fragrant whole wheat biscuits, so I used half the butter and half the corn oil. If there's no butter at home, you can use corn oil instead.

First, find a deep bowl and put low-gluten flour and whole wheat flour in it, and simply mix them evenly. The approximate ratio of low-gluten flour to whole wheat flour is 3:1. If you like a coarser texture, you can adjust the ratio to 1:1 or 2:1. If you want a particularly delicate texture, you can adjust the ratio to 5:1. In fact, the whole wheat flour used in baking has a relatively delicate texture after special processing, so you won't feel it's coarse.

Second, crack the egg and put it in a small bowl to beat it up for later use, don't add water, absolutely don't add water.

Third, prepare another deep bowl, put the cut small pieces of softened butter into it, add granulated sugar, and simply stir it lightly. Use an electric beater to beat it until the butter is smooth and light, and its volume increases.

Fourth, add the egg liquid in two batches to the butter mixture and fully beat it, allowing the butter to fully absorb the egg liquid before adding the second batch of egg liquid, this will prevent the butter from separating due to water.

Fifth, add corn oil in two batches to the butter mixture and mix it evenly with a silicone spatula.

Sixth, add the mixed low-gluten whole wheat flour. If you have a sieve, you can sift it.

Seventh, use a silicone spatula to mix the butter mixture and low-gluten whole wheat flour until there's no dry powder left. Or you can knead it with disposable gloves, don't over-knead the dough. This dough is a bit dry, if it's really dry, you can add some water.

Eighth, use a zip-lock bag to wrap the dough and put it in the refrigerator for half an hour, remember it should be refrigerated, not frozen.

Ninth, divide the dough into 20g small pieces, and gently round them up. Use a mooncake mold to imprint patterns on the biscuits, or press them flat into circles.

Tenth, put the finished whole wheat biscuit dough on a baking sheet lined with parchment paper. At this time, preheat the oven, upper and lower fire 170 degrees for 5-10 minutes. The longer the preheating time, the more stable the oven temperature.

Using parchment paper can prevent sticking and makes it easier to clean the baking sheet.

Want to eat biscuits but afraid of getting fat? Adding whole wheat flour in the flour will reduce the calories by half, it's delicious and satisfying, and it won't make you fat. Want to make biscuits at home, use corn oil to replace half the butter, it's fragrant, crispy and delicious, and the calories are low. Eat it often and don't get fat.

Today, I share this recipe for whole wheat biscuits with you. Do you like it? What kind of biscuits do you and your family like to eat? If you have any suggestions or ideas, please leave a message for Dragon Baby, your feedback is Dragon Baby's motivation to move forward. If you like today's sharing, please collect, forward, and follow Dragon Baby to see more delicious recipes. Dragon Baby's original text and pictures, updated daily, refuse all plagiarism and copying, infringement will be pursued!