Dried egg puff with crushed fruit_ <~）(sui guo gan dan su cai guo zuo )

Dried egg puff with crushed fruit_ <~）

Introduction:

"If you don't have an oven, you can make a baked snack with your home cooking pot ~ ~ this is an improved one. The dried fruit uses chopped raisins, and if there are some, you can add chopped preserved fruit. Or, it should be good to replace it with dried fruit chips, such as peanuts and hazelnuts. If you like chocolate, it will be great to replace dried fruit chips with crushed chocolate_ <！！ Hehe, or, if you don't add these, when you're done, let it cool, and add some jam or other jam in the middle ~ ~ ~ it's crisp and fragrant ~ ~ hehe, the picture is taken with a mobile phone, and the effect is very poor, hehe ~ ~ "

Production steps:

Step 1: add 50 grams of butter and two spoonfuls of powdered sugar (no powdered sugar, I use granulated sugar, but it's OK ~ ~), melt at room temperature and mix well.

Step 2: I use medium gluten flour, plus 200 grams of flour. Add a spoonful of leavening agent into the flour... About half a bowl) and the butter with sugar. Mix well. What's more, when I went to the supermarket, I wanted to buy baking powder, but it only sold this kind of thing called aluminum free dough stick leavening agent. It's still very crisp.

Step 3: add an egg to 2, continue to stir well, if the material is thin, then add flour, because the dough is a little dry, ha ha.

Step 4: next, add your favorite ingredients. Dried fruit, dried fruit, chocolate beans, or no, as you like ~ ~ it's better to chop them up. I added chopped raisins.

Step 5: start baking!!! Then turn off the fire, scoop a spoonful of material, and put it in the pan. Press it down from the middle with your thumb. That's one, and then do everything well and put it neatly in the pot. There is no need to put oil in the pot. Fire again, cover the pot, and fire for a few seconds. (the fire time must not be too long, because it's just to make the temperature in the pot come up as a whole. Try the lid a little and feel it's a little hot, so turn it down quickly!) Small fire must be very small, so small that the flame can't touch the bottom of the pot, because as long as you can keep the temperature in the pot.

Step 6: open the lid every 10 minutes, because there will be a lot of water at the beginning. Open the lid to let the water vapor run away. At the same time, check whether the upper surface of the pastry has hardened. As long as it is slightly hardened, you can turn the pastry upside down (if it is not hardened, turn it upside down in a hurry, and the final pastry will be flat on both sides, no flowers, and not good-looking; if it is too late, the bottom may turn over It'll be a bit dark). After finishing, you can cover it again. Also, every time you close the lid, turn the fire up as in step 5, or to raise the temperature, and then turn the fire down immediately! Later, according to the situation, turn over again and again.

Step 7: after about 45 minutes, you can find that the Souffle is discolored, hard and dry, and then it can be served & gt_ <！！ Hiahiahia ~ ~ ~ if you want to add jam and chocolate sauce, you can add it to the hole in the middle of the pastry when it's cool. If you don't add it, you can eat it directly when it's cold. It's very crisp, fragrant and delicious.

Materials required:

Medium gluten flour: 200g

Butter: 50g

Sugar powder: 2 tbsp

Egg: one

Leavening agent: 1 spoonful

Dried fruit: right amount

Note: 1. The pot I use is not flat bottom, flat bottom should work better, because the top cover of this round pot is also round, with the lid on, the space inside the pot is too large, when drying, the hot air to the top, it is cool. Moreover, if it is not flat bottom, because the temperature in the center of the pot is higher than that in the periphery, when you open the lid in step 6, pay attention to change the positions of the outer and inner pastries from time to time, so that each one can be heated as evenly as possible ~ ~ 2. If there is an oven, ha ha, it doesn't need to be so troublesome ~ ~ after doing the pastry in step 5, put it on the baking tray directly and preheat it In our oven, it's OK to bake the pastry according to the general way~~~~

Production difficulty: ordinary

Craft: Crisp

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Sui Guo Gan Dan Su Cai Guo Zuo