Crispy corn chips(yu mi pian su tiao )

Crispy corn chips

Introduction:

"It's always up to the time when you start looking at the recipe. This look, some Lengshen son. 200 grams of flour, the amount of sugar only 20 grams, half the amount is not 100 grams of flour only 10 grams of sugar? The biscuits made in this way are obviously not sweet. Biscuits that are not sweet are not welcome. Leng for a moment, decided to increase sugar, to... A more general standard, right? 40 grams? 45 grams? Although the difference is 5 grams, but if at the critical point will feel a significant difference. Finally, we decided to use 45g sugar / 100g flour. Finally, to see the size of the finished product, first roll it into a 22x14cm rectangle, and then cut it into 22x1cm strips. Wait a minute. Finally, 22 centimeter strips? What a long stick that must be? This size is a bit out of habit. Besides, it's probably easier to break? Finally, I decided to give this size a half fold. "

Production steps:

Step 1: Materials

Step 2: soften the butter, add the sugar and beat well with the egg beater

Step 3: add the eggs in batches and beat

Step 4: make a uniform butter paste

Step 5: sift in the low gluten powder

Step 6: add milk powder

Step 7: mix slightly and add cornflakes

Step 8: mix well

Step 9: put it on the desk and push it into a rectangle

Step 10: roll it into a rectangle about 11cm wide and 1cm thick, wrap it in plastic wrap, and refrigerate until set

Step 11: take out and cut into strips 0.8-1 cm wide

Step 12: drain into the baking pan

Step 13: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for about 15 minutes, then simmer for 10 minutes

Step 14: release

Materials required:

Butter: 50g

Fine granulated sugar: 45g

Whole egg: 20g

Low gluten powder: 100g

Corn chips: 15g

Milk powder: 5g

Note: if you are not in a hurry, you can put the dough into the refrigerator for more than 2 hours, and cut it into pieces after solidification; if you are in a hurry, you can put it into the refrigerator for about 30 minutes, but it should not be too long, because it is hard to cut after freezing.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yu Mi Pian Su Tiao