Sprinkle with coconut: To leave your coconut flavored biscuit, use half a cup of grated fruit. Sprinkle with cookies and corn flour: it's a biscuit that has a crunchy texture and melts in your mouth. In addition, it has a slight taste of corn, thanks to the addition of corn flour.

Sprinkle with cookies and condensed milk: for those who like sweet biscuits, this is an excellent option. To prepare this recipe, you will only need sweet sprays, condensed milk, egg yolk, coconut oil and butter. The drug is simple and the biscuit should bake for about 20 minutes.

Dish from spices with cheese and greens: this recipe offers two cheeses: Parmesan and mozzarella. In the season you can make a combination with green herbs that you like. Healthy spray spraying: this is a recipe that mixes sweet and sour sprays, but the first is in large quantities, so its flavor prevails.

Now that you've checked out the various ingredients and brewing ways to make a biscuit, write down your favorites and check at home. Cookies or just cookies are one of my favorite "green". When my parents bought us, which was not very common, it was a party!

From a bakery paper came a bunch of brown paper, overflowing with warm biscuits fresh from the oven. Grandma's cookies. Even fried cookies I liked! Pompoma, an angora girl who was my grandmother's wife, only ate a biscuit of the day - the luxury she prepared for feeding, the disgust and deep jealousy of all grandchildren.

There was a sweet and salty version, my favorite. But the best biscuit was a biscuit, which the same grandmother, Nick, often baked on the stove. Despite the "no", it was not as big as the ring, but as rustic as flavor and texture - a little bit because of corn flour. This is one, yes, it took a long time to nibble, never to end!

And do you know why he fell? Cooking time: 13 to 15 minutes. Place the butter and sugar icing on the robot bowl and whisk for 5 minutes or until the mixture turns pale and creamy. Add egg, malted milk powder and vanilla extract, and hit for 1 minute. Add flour, cornstarch and baking powder and mix until a uniform paste is formed. Store the dough between 2 sheets of parchment paper and distribute it with a thickness of 5 mm. Use cutters of different sizes and cut out biscuits. Place on a baking sheet, covered with parchment paper. Use a shish kebab or a stick to drill small decorative holes. Bake for 13-15 minutes or until golden brown. Place in the refrigerator for about 30 minutes until the dough becomes firm. . Of course, the exact number will depend on the size of your cookie cutters.

Organoleptic characteristics

These pastry products are based on gluten-free shortbread, without milk and without palm oil, stuffed with apricot jam, berries, cherries and jam with honey and chocolate cream. The short dough has a characteristic taste of homemade pastries in accordance with ancient traditions transmitted in time. The light aroma of orange on the background of a delicate lemon, perfecting and subliming to the final note leads vanilla in the epilogue of the typical olfactory aroma of homemade baking. The taste of filling jams, honey and cream dark chocolate in combination with biscuits in a consonance with perfumes and fragrances that resemble cookies prepared by the experienced hands of our grandmothers.

Short confectioneries 75%: corn starch, egg, rice flour, sugar, sunflower oil, potato starch, flour, legumes, dextrose, vegetable fibers, millet flour and flaxseed, baking powder: sodium acid pyrophosphate, sodium bicarbonate, salt, natural flavors . Short confectionery 75%: corn starch, egg, rice flour, sugar, sunflower oil, potato starch, flour, beans, dextrose, vegetable fibers, flour millet and flaxseed, baking powder: sodium hydrogen pyrophosphate, sodium bicarbonate, salt, natural flavors .

Drain plug 25%: 45% plum, glucose-fructose syrup, sugar, thickener: pectin, acidity regulator: citric acid and sodium citrate. Bacteria and yeast are usually found in the air and on each surface: in the presence of a mixture of water and flour, these microorganisms will begin to grow steadily, which favors the environmental conditions. "Demolition" of sugar starch is carried out by enzymes naturally present in the flour or added, often in the form of malt. Then they will start fermenting, turning sugars into starches and emitting enzymes capable of destroying starch in order to feed it.

In uterine yeast, in addition to sucrose, there are also lactobacilli, the bacteria responsible for the conversion of sugar into lactic acid and, consequently, acidification of the dough. Thus, with the natural ferment, in addition to the alcoholic fermentation, which is controlled by saccharomycetes, acid fermentation takes place, which gives a delicious bread and a special aroma.

The microflora of the mother's yeast is never the same, but it differs depending on the working conditions and the raw materials used. Therefore, we can say that the microflora that will be obtained with a mixture of flour and water will depend on. Microorganisms present in cereals.

Mix the flour with water until it becomes homogeneous. The time of fermentation depends on the quality of the flour used and the temperature of the environment. Then proceed to the first refresh: take 100 g of fermented mixture and mix it with 200 g of flour and 100 g of water.

Take the update every day four more times in the same way. From the 6th day, update every 12 hours. At this point, our yeast is ready to make bread. Uterine yeast contains a very large number of microorganisms that multiply by stimulating the optimal ferment that can overcome any pathogenic agents and give the end product a long-term preservation, thereby avoiding the need to add preservatives, most often harmful.

If you do not have the opportunity to often make bread, the mother's yeast needs to be refreshed in order to maintain the right relationship between the microorganisms; To ensure the alternation of phases, it is necessary to hold soft drinks, that is, add water and flour, the purpose of which is the creation of new ones.

Nutrients for microorganisms that initiate new fermentation. In addition, soft drinks also help to prevent the weathering of bread and the production of acid taste. To overcome this deficiency, alcoholic ferment should be stimulated and restored with some frequency, refreshing yeast. At least every 5-7 days to ensure the viability of the yeast, it is necessary to add flour in an amount equal to the weight of yeast and water, which by feeding the microorganisms will begin a new fermentation.