What is a functional biscuit?

Question 1: What is a functional biscuit, also called baby biscuits? It is an auxiliary food specially developed and produced for babies. Baby functional biscuits are biscuits with suitable hardness specially made for babies over 6 months old. But drink more water and digest more.

However, this is obviously a commercial stunt, which is actually no different from ordinary biscuits.

Question 2: What are the performance characteristics of the cookie machine? The word cookie originated from Latin, which means to tease bisk or bake twice. The rations of the ancient Roman army were biscuits. Dry bread, compressed biscuits, cakes, dry toast and other foods all come from the place where bisk Tess was teased. The development of modern science and technology has spawned more and more biscuit products. Some cupcakes and waffles also belong to this kind of food. Most English-speaking countries still retain the traditional definition of biscuit making place. In the United States, teasing cookies is redefined as teasing a small, soft, fast-fermented bread product that is still hot when eaten. It can usually be eaten with other dishes instead of bread. land

According to the Oxford Dictionary, the word "teasing cookies" was used as early as14th century. The specific definition is as follows: biscuit, a kind of crisp and dry bread, is made of both soft and hard, usually made of flat and thin cake molds. Its main raw materials are flour, water, and sometimes milk, without yeast. Candy biscuits or fancy biscuits usually have different tastes and styles. In this definition, the characteristics of biscuits are not highlighted. In the American Webster dictionary, a biscuit is defined as a small baked snack, usually fermented with flour and milk.

The Oxford Dictionary also defines biscuits: in Scotland, biscuits are a general term for ordinary buns by bakers. In the United States, biscuits usually refer to small flat desserts (that is, English biscuits). In many places, such as South Africa and Canada, biscuits refer to salty and sweet snacks of various shapes.

According to the Oxford Encyclopedia of American Diet, in the17th century, early British and Dutch immigrants brought cookies to the United States. At that time, the British called biscuits and almond biscuits snacks, seed biscuits and refreshments. The Dutch call these places teasing koekjes, or cookies. Later, it gradually evolved into cookies and cookey and became an American vocabulary. After the American War of Independence, people from all over the United States came to new york and gradually got used to the word cookie, so the word became popular. land

The similarities and differences between cookies and cookies are really hard to understand at once. If you are an American and want to argue with your English friends about semantic differences, it is even more difficult to explain. It is true that cookies and cookies are called differently in different regions. But there are still differences between cookies and cookies. Here are some tips to distinguish them. Mainly by observing the size, texture and taste of cookies or cookies.

By region

Where you live determines what you call this food. Cookies that Americans remember are usually called cookies by the British and Irish. In Britain and Ireland, cookies are also called digestive biscuits-a funny place, especially those desserts that are eaten after meals or served as refreshments.

The sweetness of American biscuits and cookies

In the United States, how to distinguish between cookies and cookies will involve the sweetness of these two foods. Cookies are usually sweeter than cookies, usually contain more sugar and are usually listed as desserts on the menu. Cookies are classified as breakfast.

Size and texture of cookies and cookies

The difference between cookies and cookies depends on their size and texture. Cookies are usually flatter than cookies. There are usually two kinds of biscuits. One is breakfast biscuits, which look like scones. The other is dessert cookies, which look more like cookies. Breakfast biscuits usually contain a variety of fermentation AIDS, which are usually used in biscuit making. Such as eggs, baking soda, baking powder, etc. But sometimes yeast is added to breakfast biscuits. In this case, breakfast biscuits are lighter and more fluffy than biscuits. Dessert cookies are similar to cookies because they are flat. In fact, cookies are denser than cookies. If you think the biscuits in your hand need to be soaked before eating, it means biscuits, not cookies.

Cookies and cookies with side dishes.

If you still can't tell which cookies are and which cookies are, you can also look at what they are eaten with, which may give you some hints. Cookies are usually eaten with ice cream, in addition, they are accompanied by a glass of milk and a chocolate snack. If you eat cookies, there is usually sauce, butter or cheese on the table.

Question 3: How much is a carton of Youbeijia apple functional biscuits? In the 30-40 yuan range.

Generally, such prices are rather confusing.

I'm happy to answer your question.

If you are satisfied, please accept it. Thank you.

Question 4: Can cake machine make cookies? How come? 5: 00. Can you take a picture of your little cake machine? Only in this way can I answer your question more accurately.

Let's not talk about this problem. As you said, it can't be used to make cookies, because you originally bought it to make cakes. If you don't make cookies by hand or cake machine, you can't make cookies. Unless you store the cake to dry, it will become a hard cake, similar to cookies, but I don't think anyone likes hard cakes and cookies ~)

I hope I can help you.

Question 5: The toaster can't make cookies-cranberry cookies.

1, material:

Butter 1 10g

50 grams of sugar

30 grams of whole egg liquid

65 grams of cranberries

Low powder 180g

2 practice

1 Butter softens at room temperature. Add sugar, whole egg liquid, cranberry and low flour in turn, and stir well to make dough (it is best to put it down after stirring well, I use a silicone scraper).

2 Put the dough into a fresh-keeping bag, put it into a Xiaoji biscuit mold, flatten it, freeze it for more than 1 hour, and take out the slices. Wrap a suitable container with tin foil, put a layer of oil paper in it, spread out the cut biscuits, take out the inner barrel of the bread maker, put the container into the bread maker and put it on the stainless steel steamer.

4 Same as above, fold another plate and put a flat-angle steaming rack.

5 Put a plate on the flat steamer, spread biscuits, and dry the biscuits lightly for 40 minutes in the baking mode of the bread machine.

Second, yogurt cookies

1 material

condiments

300g of low-gluten flour

60 grams of butter

Yogurt 100ml

condiments

Proper amount of salt

Proper amount of sugar

2 practice

Butter is softened by water.

Add sugar to softened butter twice and beat well with electric egg beater.

Stir the butter until it turns white, and add the yogurt. Originally, I wanted to add whipped cream, but when I opened the refrigerator, I saw some yogurt made a few days ago, so I changed it to yogurt temporarily. I played for a long time, but the butter was still inseparable from the yogurt, so I put the bowl in the microwave oven to heat it a little, and then stirred it quickly with an eggbeater.

4. Add the sieved low-gluten flour twice. Turn it into a slightly harder dough.

5 put it in a clean plastic bag and roll it into thin slices. The small grill is just attached to the heating tube of the bread maker. The tin foil will be folded into the size of a toaster and placed on a small grill. Cut the biscuit embryo into small strips with a knife, put it on tin foil and bake for 15 minutes. Remember to turn it over in the middle and take it out to cool.